Cafec Deep 27 Cafec
Kasuya 4:6
by Tetsu 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.
Parameters
- 15 g
- Coffee
- 225 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 8 coarse
- Grind
- 4:00
- Total
- 1
- Servings
Method
-
0:00 01Pour
Pour 45g to the centre. First pour of the 40% phase — anchors acidity.
To 45g 10s Center -
0:45 02Pour
Pour to 90g cumulative. Second pour of the 40% phase — anchors sweetness.
To 90g 10s Center -
1:30 03Pour
Pour to 135g cumulative. First pour of the 60% phase.
To 135g 10s Center -
2:15 04Pour
Pour to 180g cumulative.
To 180g 10s Center -
2:45 05Pour
Pour to 225g cumulative. Final pour.
To 225g 10s Center -
4:00 06Done
Drawdown complete. Target around 4:00.
Notes
Original source
Recipe by Tetsu Kasuya, published at en.philocoffea.com.
More Cafec Deep 27 recipes
See all Cafec Deep 27 recipes →- 01 Bypass byCafeshi 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. Ratio 1:15 Time 2:45
- 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
More by Tetsu Kasuya
View all recipes by Tetsu Kasuya →- 01 Light 4:6 Kasuya's 4:6 method tuned for light roasts on the Deep 45. Same five-pour cadence, but a smaller first pour shifts the balance away from acidity and a higher temperature pulls more out of bright beans. Cafec Deep 45 Ratio 1:15 Time 5:00
- 02 Kasuya 4:6 Kasuya's 4:6 method scaled for the Deep 45. Five even pours of 90g every 45 seconds. Lower temperature and a heavier first pour ratio bring out chocolate and sweetness from medium-to-dark roasts. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep 45 Ratio 1:15 Time 5:00
- 03 Kasuya 4:6 Tetsu Kasuya's 4:6 method scaled to the Deep Pro. Five equal centre pours of 90g at 45-second intervals — first 40% sets sweetness and acidity, last 60% sets strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep Pro Ratio 1:15 Time 5:30
- 04 Kasuya 4:6 Tetsu Kasuya's 4:6 method — World Brewers Cup 2016 — adapted to the Cup 1. Five timed pours of 45g each. The first two define the cup's brightness and sweetness; the last three control its strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Flower Cup 1 Ratio 1:15 Time 3:30
- 05 Light 4:6 Tetsu Kasuya's published light-roast variant of the 4:6 method. Same five-pour timing as the standard 4:6 but with a smaller first pour, shifting the 40% balance toward sweetness and body over brightness. Cafec Flower Cup 4 Ratio 1:15 Time 3:30
Other Cafec models
View all Cafec models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.