Bypass

Cafec Deep 27 Cafec 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.

1:15 Ratio

2:45 Total

10g Dose

92°C Temp

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Parameters

10 g
Coffee: 150 g
Water: 1:15
Ratio: 92 °C
Temp: 4 medium-fine
Grind: 100 g
Ice: 2:45
Total: ~250 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:45 · total

Before you brew

1 Add 100g of ice to the server

Bloom 1 / 5
0:00

35s

Pour 38g over the centre of the bed. Let it bloom.

+38g→ 38g Center pour 3.8g/s 10s 92°C
Pour 2 / 5
0:35

35s

Pour in a spiral to 75g.

+37g→ 75g Spiral 2.5g/s 15s
Pour 3 / 5
1:10

35s

Pour in a spiral to 113g.

+38g→ 113g Spiral 2.5g/s 15s
Pour 4 / 5
1:45

1m

Finish in a spiral to 150g.

+37g→ 150g Spiral 2.5g/s 15s
Done 5 / 5
2:45

Drawdown complete.

Notes

Have 100g of ice waiting in the carafe before you start — the hot coffee drips straight onto it and chills on contact. Grind a bit finer than your usual V60 — around 15 clicks on the Comandante. The Deep 27's long path makes up for it with extra contact time. Four slow pours; let each one almost fully drain before starting the next. The tall, narrow Deep 27 pushes water through the full bed even at a 10g dose — but a standard V60 or Flower Dripper works too with no other change.

Original source

Recipe by Cafeshi, published at cafeshi.es.

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Cafeshi

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In the cup