The Cafec Deep 27 is a steeper-angled cone from Cafec's deep dripper line. Where the standard V60 uses a 60-degree cone, the Deep 27 uses a 27-degree cone — much narrower and much taller. The coffee bed becomes a tall column rather than a shallow pool, which changes the extraction geometry fundamentally.
In a deep cone, water travels further before it exits, and the bed stays wetter for longer. Drawdown slows, extraction deepens, and the cup shifts toward body and sweetness rather than brightness and clarity. It is the dripper for brewers who find standard cones too bright or too dependent on pour technique — the deep geometry does some of the work for you.
A starting recipe: 15 g of coffee to 240 g of water (1:16), medium grind, water at 93–95 °C, three pours in 3:30 to 4:30. The Deep 27 needs its own dedicated Abaca Deep 27 paper (a narrow 27° cone) — Cafec advises against folding a standard V60 cone paper into it, since a 60° sheet bulges and waves in the steep bed. The cup profile is sweeter and rounder than a V60 at identical inputs, with an extended finish that makes the Deep 27 a natural match for medium to slightly darker roasts.
