Cafec Deep 27 Cafec
Bypass
by Cafeshi
Cafeshi's iced bypass on the Cafec Deep 27. Hot water extracts the bed at filter strength; ice in the carafe drops the temperature without touching the extraction. Body and aromatics survive — none of the watered-down feel.
Parameters
- 10 g
- Coffee
- 150 g
- Water
- 1:15
- Ratio
- 92 °C
- Temp
- 4 medium-fine
- Grind
- 100 g
- Ice
- 2:45
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour to 38g slowly to wet all the grounds.
To 38g 10s Slow -
0:35 02Pour
Pour to 75g in slow circles.
To 75g 15s Slow -
1:10 03Pour
Pour to 113g, slow.
To 113g 15s Slow -
1:45 04Pour
Pour to 150g, slow.
To 150g 15s Slow -
2:45 05Done
Drawdown over 100g ice in the carafe. Stir and serve.
Notes
Original source
Recipe by Cafeshi, published at cafeshi.es.
More Cafec Deep 27 recipes
See all Cafec Deep 27 recipes →- 01 Kasuya 4:6 byTetsu Kasuya Kasuya's 4:6 method ported to the Deep 27. Five even centre pours of 45g each, separated by 45 seconds. The first 40% controls sweetness/acidity balance, the last 60% controls strength. Pick the roast on the recipe screen — the water temperature follows. Ratio 1:15 Time 4:00
- 02 Official byCAFEC CAFEC's own recommended recipe for the Deep 27. Just 12g of coffee and a continuous center pour. The 27-degree angle does the work. Ratio 1:12.5 Time 2:00
- 03 Osmotic Flow byCAFEC Cafec's osmotic flow method for the Deep 27. Continuous center pour creates concentration gradient for even extraction. Ratio 1:16.7 Time 2:30
- 04 Pulse Brew byCAFEC Pulsing technique for clarity on the Deep 27. Maintain low water levels to avoid bypass. Ratio 1:17 Time 2:30
- 05 Single Pour byCAFEC Simplified single-pour technique. The deep ridges handle flow control naturally. Ratio 1:16.7 Time 3:15
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- 04 Spirals and Center Cafeshi's recipe for light Ethiopian roasts on the Origami S. Spiral pours bracket a center pour mid-brew to compact the bed — clean, floral cup with light body. Origami Dripper S Ratio 1:17 Time 3:00
- 05 Three Tiers Cafeshi's recipe for medium roasts on the Origami S. Three pours hitting 40%, 70%, and 100% of total water — slightly stronger 1:16.5 ratio for a fuller cup of caramel and chocolate. Origami Dripper S Ratio 1:16.5 Time 3:00
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