Cafec Deep 27

Osmotic Flow

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Cafec Deep 27 Cafec by CAFEC

Cafec's osmotic flow method for the Deep 27. Continuous center pour creates concentration gradient for even extraction.

1:16.7 Ratio

2:30 Total

15g Dose

90°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 90 °C
Temp: 5 medium
Grind: 2:30
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

2:30 · total

Bloom 1 / 5
0:00

Pour 30g to bloom.

+30g→ 30g Center pour 10s
Pour 2 / 5
0:30

Pour to 80g total. Watch flow switch from stream to drips.

+50g→ 80g Pulsed center pour 15s
Pour 3 / 5
1:00

When flow switches to drips, pour to 160g total.

+80g→ 160g Pulsed center pour 20s
Pour 4 / 5
1:30

When flow switches to drips again, pour to 250g total. Remove dripper when desired volume reached.

+90g→ 250g Pulsed center pour 20s
Done 5 / 5
2:30

Brew complete.

Notes

The Deep 27's steep 27-degree angle creates fast flow. Pour continuously at center point following Cafec's osmotic flow principle. Timing is guided by watching the flow rather than strict clock intervals.

Original source

Recipe by CAFEC, published at cafec-jp.com.

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CAFEC

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In the cup