Osmotic Flow

Cafec Deep 27 Cafec by CAFEC

CAFEC's official osmotic-flow principle is applied to the Deep 27 with a continuous center stream. The method works through the tall filtration layer while limiting bypass, seeking concentrated sweetness and 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

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Method

2:30 · total

Bloom 1 / 6
0:00

30s

Pour in the centre to 30g. Let it bloom.

+30g→ 30g Center pour 3.8g/s 8s 90°C
Pour 2 / 6
0:30

~30s

Pour in the centre to 80g.

+50g→ 80g Center pour 3.8g/s 13s
Pour 3 / 6
1:00

~30s

Wait until the outflow slows to individual drips. Pour in the centre to 160g.

+80g→ 160g Center pour
Pour 4 / 6
1:30

~55s

Wait until the outflow slows to individual drips. Pour in the centre to 250g.

+90g→ 250g Center pour
Prepare 5 / 6
2:25

5s

Lift the dripper off once you have the volume you want.
Done 6 / 6
2:30

Target beverage weight reached.

Notes

Watch the dome of grounds rather than forcing a rigid schedule. Feed water into the center at the rate the bed accepts it, keeping the surface gently raised without exposing or flooding it. Narrow the stream if grounds migrate outward; coarsen only when controlled pouring still stalls.

Original source

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

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