Cafec Deep 27 Cafec
Official
by CAFEC
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.
Parameters
- 12 g
- Coffee
- 150 g
- Water
- 1:12.5
- Ratio
- 90 °C
- Temp
- 5 medium
- Grind
- 2:00
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour 25g gently at center.
To 25g 8s Slow -
0:30 02Pour
Continuous center pour to 80g.
To 80g 15s Slow -
1:00 03Pour
Continue center pour to 150g. Do not move the stream.
To 150g 15s Slow -
2:00 04Done
Drawdown complete.
Notes
Original source
Recipe by CAFEC, published at cafec-jp.com.
More Cafec Deep 27 recipes
See all Cafec Deep 27 recipes →- 01 Base Recipe byCafeshi Cafeshi's baseline ported to the Deep 27. Same dose, ratio and gesture as the Flower Cup 1 version — the 27° cone holds the bed taller, so the grind opens up two clicks to keep contact time honest. Ratio 1:16.7 Time 3:40
- 02 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
- 03 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
- 04 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
- 05 Pulse Brew byCAFEC Pulsing technique for clarity on the Deep 27. Maintain low water levels to avoid bypass. Ratio 1:17 Time 2:30
Other Cafec models
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Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.