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Cafec Deep 27

Pulse Brew

Cafec Deep 27 Cafec by CAFEC

CAFEC's pulse approach for the Deep 27 keeps the water level low across many small additions. Lighter agitation than the stir method limits bypass and emphasizes clarity while the narrow bed maintains extraction.

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

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Method

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

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

    +30g→ 30g Center pour 3.8g/s 8s 93°C
  2. Pour 2 / 7
    1:00
    15s

    Pour over the centre of the bed to 60g.

    +30g→ 60g Center pour 3.8g/s 8s
  3. Pour 3 / 7
    1:15
    15s

    Pour over the centre of the bed to 90g.

    +30g→ 90g Center pour 3.8g/s 8s
  4. Pour 4 / 7
    1:30
    15s

    Pour over the centre of the bed to 120g.

    +30g→ 120g Center pour 3.8g/s 8s
  5. Pour 5 / 7
    1:45
    15s

    Pour over the centre of the bed to 150g.

    +30g→ 150g Center pour 3.8g/s 8s
  6. Pour 6 / 7
    2:00
    30s

    Finish over the centre of the bed to 170g.

    +20g→ 170g Center pour 4g/s 5s
  7. Done 7 / 7
    2:30

    Drawdown complete.

Notes

Use small, centered pulses and let the slurry settle between them without exposing the bed. Keep kettle height and flow consistent, because extra turbulence accumulates quickly over many additions. If the cup lacks sweetness, fine slightly; if it tastes rough, reduce agitation first.

Original source

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

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See all Cafec Deep 27 recipes

Base Recipe

by Cafeshi

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

Bypass

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1:15 Ratio
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150g Water
2:45 Total

Kasuya 4:6

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

Official

by CAFEC

1:12.5 Ratio
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150g Water
2:00 Total

Osmotic Flow

by CAFEC

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

Other Cafec models

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