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Cafec Deep 27

Kasuya 4:6

Cafec Deep 27 Cafec 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.

1:15 Ratio
4:00 Total
15g Dose
93°C Temp
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Roast level
Light Medium Dark

Parameters

Adjusted by variant
15 g
Coffee
225 g
Water
1:15
Ratio
93 °C
Temp
8 coarse
Grind
4:00
Total
~230 ml
Yield
Grind · 8/10 · coarse
FINE COARSE

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Method

4:00 · total
  1. Pour 1 / 6
    0:00
    45s

    Pour 45g over the centre of the bed.

    +45g→ 45g Center pour 4.5g/s 10s 93°C
  2. Pour 2 / 6
    0:45
    45s

    Pour over the centre of the bed to 90g.

    +45g→ 90g Center pour 4.5g/s 10s
  3. Pour 3 / 6
    1:30
    45s

    Pour over the centre of the bed to 135g.

    +45g→ 135g Center pour 4.5g/s 10s
  4. Pour 4 / 6
    2:15
    30s

    Pour over the centre of the bed to 180g.

    +45g→ 180g Center pour 4.5g/s 10s
  5. Pour 5 / 6
    2:45
    1m15s

    Finish over the centre of the bed to 225g.

    +45g→ 225g Center pour 4.5g/s 10s
  6. Done 6 / 6
    4:00

    Drawdown complete.

Notes

Five centre pours of 45g every 45 seconds: 0:00, 0:45, 1:30, 2:15, 2:45. Total 225g. Designed for V60 originally — the Deep 27's steep cone absorbs the longer total contact time well because all pours land in the same column. The coarse grind is non-negotiable. Without it the deep bed turns a 4:00 brew into a 5:00 stall. For sweeter cups, weight the second pour heavier than the first (40g/50g). For brighter, weight the first (50g/40g). Ratio: 66.7g/L. Drawdown around 4:00. Kasuya's published temps: 93°C light, 88°C medium, 83°C dark — use the roast selector to switch.

Original source

Recipe by Tetsu Kasuya, published at en.philocoffea.com.

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