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Cafec Deep 27

Pulse Brew

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Cafec Deep 27 Cafec by CAFEC

Pulsing technique for clarity on the Deep 27. Maintain low water levels to avoid bypass.

1:17 Ratio
2:30 Total
10g Dose
93°C Temp
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Parameters

10 g
Coffee
170 g
Water
1:17
Ratio
93 °C
Temp
6 medium-coarse
Grind
2:30
Total
~170 ml
Yield
Grind · 6/10 · medium
FINE COARSE

Method

2:30 · total
  1. Bloom 1 / 7
    0:00

    Pour 30g bloom water.

    +30g→ 30g Center pour 8s
  2. Pour 2 / 7
    1:00

    Pulse pour to 60g. Keep water level low.

    +30g→ 60g Pulsed center pour 8s
  3. Pour 3 / 7
    1:15

    Pulse pour to 90g.

    +30g→ 90g Pulsed center pour 8s
  4. Pour 4 / 7
    1:30

    Pulse pour to 120g.

    +30g→ 120g Pulsed center pour 8s
  5. Pour 5 / 7
    1:45

    Pulse pour to 150g.

    +30g→ 150g Pulsed center pour 8s
  6. Pour 6 / 7
    2:00

    Final pulse to 170g.

    +20g→ 170g Pulsed center pour 8s
  7. Done 7 / 7
    2:30

    Brew complete. Maintain low water levels throughout.

Notes

Pulsing technique for clarity. Maintain low water levels to avoid bypass. Lighter agitation than stir method. 8-9 pulse pours total. From Wendstudio/BeanBook.

Original source

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

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Base Recipe

by Cafeshi

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

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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

Osmotic Flow

by CAFEC

1:16.7 Ratio
15g Coffee
250g Water
2:30 Total

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Bloom

0:00

30g

+60g add

8s
Bloom · 1/7 0:00