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Cafec Deep 27

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

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:30 · total
  1. Bloom 1 / 6
    0:00
    30s

    Pour 30g over the centre of the bed. Let it bloom.

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

    Pour over the centre of the bed to 80g.

    +50g→ 80g Center pour 3.8g/s 13s
  3. Pour 3 / 6
    1:00
    30s

    Pour over the centre of the bed to 160g.

    +80g→ 160g Center pour 4g/s 20s
  4. Pour 4 / 6
    1:30
    55s

    Finish over the centre of the bed to 250g.

    +90g→ 250g Center pour 3.9g/s 23s
  5. Prepare 5 / 6
    2:25
    5s

    Lift the dripper off once you have the volume you want.

  6. Done 6 / 6
    2:30

    Drawdown complete.

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.

More Cafec Deep 27 recipes

See all Cafec Deep 27 recipes

Base Recipe

by Cafeshi

1:16.7 Ratio
15g Coffee
250g Water
3:40 Total
Cold

Bypass

by Cafeshi

1:15 Ratio
10g Coffee
150g Water
2:45 Total

Kasuya 4:6

by Tetsu Kasuya

1:15 Ratio
15g Coffee
225g Water
4:00 Total

Official

by CAFEC

1:12.5 Ratio
12g Coffee
150g Water
2:00 Total

Pulse Brew

by CAFEC

1:17 Ratio
10g Coffee
170g Water
2:30 Total

Other Cafec models

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Next step

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Free iOS No signup 1003 recipes by 126 baristas