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Cafec Deep 27

Stir Brew

Cafec Deep 27 Cafec by CAFEC

This high-agitation Deep 27 method, associated with CAFEC and documented through Wendstudio and BeanBook, uses stirring to offset the brewer's rapid flow. It seeks an even, assertive extraction from a small bed.

1:17 Ratio
2:30 Total
10g Dose
100°C Temp
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Parameters

10 g
Coffee
170 g
Water
1:17
Ratio
100 °C
Temp
7 coarse
Grind
2:30
Total
~170 ml
Yield
Grind · 7/10 · medium-coarse
FINE COARSE

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Method

2:30 · total
  1. Bloom 1 / 5
    0:00
    1m

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

    +30g→ 30g Center pour 5g/s 6s 100°C
  2. Pour 2 / 5
    1:00
    30s

    Pour to 80g, then stir vigorously to saturate the bed.

    +50g→ 80g Fill briskly
  3. Pour 3 / 5
    1:30
    30s

    Pour to 130g, then stir vigorously to saturate the bed.

    +50g→ 130g Fill briskly
  4. Pour 4 / 5
    2:00
    30s

    Finish over the centre of the bed to 170g.

    +40g→ 170g Center pour 5g/s 8s
  5. Done 5 / 5
    2:30

    Drawdown complete.

Notes

Pour at the center to minimize bypass, then stir deeply enough to break dry clumps without scraping or deforming the paper. Keep the stirring repeatable from brew to brew; if the cup becomes rough, reduce agitation before coarsening. Stock Deep 27 filters help preserve the expected flow.

Original source

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

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250g Water
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Official

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1:12.5 Ratio
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Osmotic Flow

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1:16.7 Ratio
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250g Water
2:30 Total

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