Single Pour

Cafec Deep 27 Cafec by CAFEC

CAFEC's Deep 27 brewing guidance supports this simplified bloom-and-pour method. One steady addition relies on the brewer's deep ribs to regulate drainage, delivering an even, approachable cup with minimal handling.

1:16.7 Ratio

3:15 Total

15g Dose

93°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 93 °C
Temp: 5 medium
Grind: 3:15
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:15 · total

Bloom 1 / 5
0:00

12s

Pour 40g in a spiral.

+40g→ 40g Spiral 5g/s 8s 93°C
Swirl 2 / 5
0:12

23s

Swirl gently. Let it bloom.

5s
Pour 3 / 5
0:35

55s

Finish in a spiral to 250g.

+210g→ 250g Spiral 4.7g/s 45s
Swirl 4 / 5
1:30

1m45s

Swirl gently.
Done 5 / 5
3:15

Drawdown complete.

Notes

After fully wetting the bloom, maintain a narrow center stream and let the slurry rise gradually rather than flooding the cone. Avoid wall pours, which can bypass the small bed. If drawdown races and the cup tastes weak, fine slightly; if it becomes heavy or dry, coarsen.

Original source

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

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CAFEC

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In the cup