Sweet 4:6 version: 20 g / 300 g, 92 °C. Cumulative water: 50, 120, 180, 240 and 300 g. Finish at 3:30; coarse grind.

The Coffee Chronicler hybrid 50/50 recipe: 20 g / 320 g. Pour 160 g with the valve open; close it at 0:45 and top up to 320 g; open at 2:00. Indicative finish 2:45–3:15. We suggest 93 °C and a medium-fine grind as starting points.

Tim Wendelboe everyday recipe: 14 g / 200 g, upright, with a medium-fine grind. Rinse the paper, add coffee and water, stir 3 times and insert the plunger to stop dripping. Steep for 1 minute; remove the plunger, stir 3 more times and press gently. We suggest 95 °C as a starting temperature and 400–600 µm as an indicative Coffea range.

A simple adaptation of Martin Wölfl: 17 g / 270 g, 93 °C; pours of 60 + 60 + 50 + 100 g at 0:00, 0:40, 1:20 and 2:00. It keeps the dose and sequence but omits the Melodrip and distributor. The original uses an OREA V4 Fast and Sibarist paper; its 2:20–2:25 finish is not a universal target for other flat-bottom brewers. Adjust grind according to flavor and flow.

For these coffees we prefer paper-filter methods such as V60, flat bottom or Switch. A French press gives more body and sediment and can increase perceived intensity. If this is the equipment you have, this guide will help you use it. A 4-minute base inspired by Stumptown, scaled and rounded to 20 g / 300 g and 96 °C. Start with 160 g; stir and top up to 300 g at 1 minute. Press at 4 minutes and serve everything. The preference for paper is a Coffea editorial recommendation.

For clarity and balance with few steps. Adapted from the Hario intermediate guide: 15 g / 250 g; wet the coffee, wait 30 seconds and finish with a slow circular pour. Let it drain, around 2:30 in total. Coffea suggests 45 g for wetting, 94 °C and 500–700 µm as starting points; adjust according to flavor and flow.

For sweetness and balance while controlling each pour. Hario: 15 g / 250 g; wet with 45 g, wait 30–45 seconds, pour to 150 g and let the level drop before reaching 250 g. Indicative finish 2:30–3:00. Coffea suggests 93 °C within the original 92–94 °C range and a grind of 600–800 µm. Do not tare between pours.

OREA Base Two: aims for balance in an 18 g / 300 g cup. Four circular pours; indicative times. Originally with OREA Wave; other flat-bottom filters may drain differently. Coffea range: 600–800 µm, with no direct equivalence to grinder clicks.

OREA The Fine: 12 g / 200 g in one continuous pour, with a fine grind. We want an expressive cup with little effort. The 200 g is cumulative, with no pause after the first 50 g. Originally with OREA Wave. Coffea range: 400–600 µm; adjust according to flavor and drainage.

Coffea does not recommend a moka pot for these coffees: we prefer V60, flat bottom or Switch to highlight clarity and nuance. If you only have a moka pot, this guide aims to reduce bitterness and help you use it well. A simplified Hoffmann guide: freshly boiled water to reduce time on the heat; a full, untamped basket and water below the valve. Assemble using a cloth, heat gently and lower the heat as coffee emerges. At the first sputter, remove from heat and cool the base under cold water; serve. Do not open while hot. Dose and time depend on your moka pot. Coffea suggests 350–550 µm, coarser than espresso. This recommendation is from Coffea, not Hoffmann.

Simple immersion based on the Hario manual: 20 g and about 2 minutes of steeping. Coffea suggests 240 g of water, 93 °C and 600–800 µm. Drainage time depends on the coffee and paper; do not close the valve based on the timer.

Belco recipe: 20 g / 300 g at 93 °C. With the valve closed, wet with 60 g; reach 300 g at 0:30 and open at 2:00. Coffea recommends Switch 03 for its capacity and 600–800 µm as a starting point.

Based on the official quick cold brew: 15 g, room-temperature water and 1 minute of stirring. Coffea specifies 200 g of water instead of a chamber mark and suggests 400–600 µm. Ice is optional and dilutes the drink.

Adapted from the official Signature Brew with a medium-fine grind: 18 g, 85 °C, 3 seconds of stirring and 30 seconds of steeping. Coffea specifies 250 g of water and 400–600 µm; the source uses mark 4. For Original or Clear, not Go or XL.

Adapted from the classic AeroPress method: little water, 10 seconds of stirring and gentle pressing. Coffea specifies 15 g / 60 g, 85 °C and 350–500 µm. This is a concentrate to drink short or combine with milk; it is not equivalent to espresso.

Adapted from the official multiple-cup recipe: three scoops, water to mark 3 and 10 seconds of stirring. Coffea uses 45 g, 85 °C, 450–650 µm and dilutes the concentrate to 600 g of finished coffee: three 200 g cups. This does not mean 600 g inside the chamber or 600 g of additional water. Original/Clear; the source serves 237 ml cups.

Adapted from Calvin Rey Simple Inverted: 15 g / 200 g, stir three times, steep and stir again before flipping and pressing. Coffea suggests 95 °C and 400–600 µm, counts 1 minute after the first stirring and omits expelling air and tapping the cup. The source uses freshly boiled water. Do not use a glass AeroPress; check the fit and hold both pieces when flipping. AeroPress advises against inversion because of burn risk.