Recipes
The Ultimate AeroPress Technique
James Hoffmann's everyday default AeroPress technique. Pour 200 g of just-boiled water over 11 g of finely ground coffee, steep for two minutes, give one gentle swirl, wait 30 more seconds and press slowly.
- Dripper
- AeroPress AeroPress
- Coffee
- 11 g
- Brew water
- 200 ml
- Water temperature
- Freshly boiled water
- Total brew time
- About 3:05
The CHAMP
OREA's official V4 guide version of the recipe Martin Wölfl used to win the 2024 World Brewers Cup. The V4 Narrow runs on the Fast bottom with four spiral pours poured quickly at 6 g/s.
- Dripper
- Orea V4 Narrow
- Coffee
- 17 g
- Brew water
- 270 ml
- Water temperature
- 93°C
- Total brew time
- 2:30–3:00
2025 World AeroPress Championship · Champion
The 2025 World AeroPress Championship winning recipe: an upright AeroPress with the Flow Control filter cap and two paper filters. 70 g of 50°C bypass water goes into the server first, 100 g of 84°C water brews the coffee, stirred at 0:25 and pressed gently for about 20 seconds from 0:50.
- Dripper
- AeroPress AeroPress
- Coffee
- 18 g
- Brew water
- 100 ml
- Water temperature by step
- By step 50 / 84°C
- Total brew time
- About 1:10
How to brew with Kalita Wave by Kurasu Kyoto 2023
Kurasu's official Kalita Wave 155 guide changes pouring style between the second and final pours to seek clarity, acidity, and sweetness.
- Dripper
- Kalita Wave 155
- Coffee
- 14 g
- Brew water
- 200 ml
- Water temperature
- 92°C
- Total brew time
- About 2:05–2:15
V60 Five-Pour Recipe
Matt Winton's official Hario V60 recipe: 300 g poured as five equal 60 g pours, each started as the water finishes dripping through. From the 2021 World Brewers Cup champion.
- Dripper
- Hario V60 Metal 01
- Coffee
- 20 g
- Brew water
- 300 ml
- Water temperature
- 93°C
- Total brew time
- About 3:30
The God Recipe
Tetsu Kasuya's Hario Switch recipe: two open-valve pours at 93°C draw acidity and sweetness first, then the valve closes at 1:15 for a 75°C immersion and opens at 1:45 to finish around 3:00.
- Dripper
- Hario Switch
- Coffee
- 20 g
- Brew water
- 280 ml
- Water temperature by step
- By step 93 / 75°C
- Total brew time
- About 3:00
2025 ORIGAMI CUP JAPAN · Champion
Two pours at 85°C and a third at 65°C finish at 1:45, then 65°C water is added to set the strength. The Dripper Air S recipe that won ORIGAMI CUP JAPAN 2025.
- Dripper
- Origami Dripper Air S
- Coffee
- 18 g
- Brew water
- 180 ml
- Water temperature by step
- By step 85 / 65°C
- Total brew time
- 1:45
Ryan's Double Immersion Method
Ryan Wibawa's double-immersion Switch recipe: a closed-valve 40-second steep at 86°C, one drain, then a second closed steep at 92°C released at 1:05 on the reset timer.
- Dripper
- Hario Switch
- Coffee
- 15 g
- Brew water
- 220 ml
- Water temperature by step
- By step 86 / 92°C
- Total brew time
- Not stated in source
2026 World Brewers Cup · 5th
The routine Ethan Junseong Park brewed at the 2026 World Brewers Cup, as he walks through it in his own video. A Hario V60 Neo 01 on a Switch base moves through blooming, percolation and immersion at two water temperatures, finishing at 2:10. He calls the structure his Three Step Method.
- Dripper
- Hario V60 Neo 01 + Hario Switch
- Coffee
- 14 g
- Brew water
- 200 ml
- Water temperature by step
- By step 95 / 70°C
- Total brew time
- 2:10
2026 World Brewers Cup · 3rd
Sandwich Extraction: Separate fine and coarse grounds with paper filters, then brew in five pours. Use the six-rib Canyon base and prepare two paper filters. Sift with a 900µm sieve and weigh each fraction. Use one eighth of the total dose as fines on the lower paper and seven eighths as coarse grounds above the second paper.
- Dripper
- inputoutput.coffee Contour Drip
- Coffee
- 16 g
- Brew water
- 215 ml
- Water temperature
- 95°C
- Total brew time
- Not stated in source
2026 World Brewers Cup · 4th
TWO PHASE MOISTURE EXTRACTION: Two phases of immersion and drainage develop sweetness and texture. Prepare the current SOLO SPIN set with its larger Tritan dripper and HIFLUX Wave 185 filters. Prepare water at the two required temperatures and start with the valve closed.
- Dripper
- SOLO SPIN
- Coffee
- 14 g
- Brew water
- 200 ml
- Water temperature by step
- By step 94 / 80°C
- Total brew time
- About 2:50
2026 World Brewers Cup · Champion
A UFO V3 cone on a Hario Switch base runs one percolation phase and one immersion phase, finishing at 2:10.
- Dripper
- UFO V3 + Hario Switch
- Coffee
- 15 g
- Brew water
- 200 ml
- Water temperature
- 92°C
- Total brew time
- 2:10
Recipe for the Resin Dripper
ORIGAMI's official one-cup recommendation for a resin dripper and cone filter, built around three quick pours.
- Dripper
- Origami Dripper Air S
- Coffee
- 13 g
- Brew water
- 200 ml
- Water temperature
- 92–93°C
- Total brew time
- 2:00–2:30
2026 World Brewers Cup · 2nd
Steep with the valve closed, then open it fully and finish with the second pour. Prepare a Pulsar with NextLevel 80mm PE+PP filters, selected as an alternative to the source card’s PERME filter. Level the coffee bed and start with the valve closed.
- Dripper
- NextLevel Pulsar
- Coffee
- 15 g
- Brew water
- 200 ml
- Water temperature
- 89°C
- Total brew time
- About 2:00
Our Preferred Mugen Pour Over Recipe
Tetsu Kasuya's bloom-free single-pour method presented by HARIO as its recommended MUGEN recipe.
- Dripper
- Hario V60 Mugen
- Coffee
- 25 g
- Brew water
- 300 ml
- Water temperature
- 93°C
- Total brew time
- 1:30
A Better 1 Cup V60 Technique
James Hoffmann's one-cup V60 technique built around equal pulse pours and gentle swirls.
- Dripper
- Hario V60 01
- Coffee
- 15 g
- Brew water
- 250 ml
- Water temperature
- Freshly boiled water
- Total brew time
- About 3:00
4:6 Method
Splits the water 4:6: a smaller first pour in the first 40% brings sweetness, a larger one brings brightness, and the number of pours in the last 60% sets strength. The recipe that won the 2016 World Brewers Cup.
- Dripper
- Hario V60 02
- Coffee
- 20 g
- Brew water
- 300 ml
- Water temperature by roast
- By roast About 93 / 88 / 83°C
- Total brew time
- 3:30
THE NEO BREW
Born as the counterpoint to the short-time, few-pour trend. Instead of suppressing negatives it is an additive approach that draws out specialty coffee's positive qualities to their limit. An unconventionally coarse grind, high temperature, and ten closely spaced pours build sweetness and mouthfeel.
- Dripper
- Hario V60 Neo 02
- Coffee
- 20 g
- Brew water
- 300 ml
- Water temperature
- 95–96°C
- Total brew time
- About 3:30
Base ONE
OREA's official base recipe for the O1 and a wave filter, aimed at a bright cup with lower sweetness and a light body.
- Dripper
- Orea O1
- Coffee
- 12 g
- Brew water
- 200 ml
- Water temperature
- 96°C
- Total brew time
- 2:00–2:30
This recipe.
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