Cafec Deep 27 Cafec
Three Pulse
Onyx's three-pulse approach on the Deep 27. Bloom and three centre pours that climb in roughly equal steps — clean, repeatable, no agitation tricks.
Parameters
- 15 g
- Coffee
- 240 g
- Water
- 1:16
- Ratio
- 95 °C
- Temp
- 5 medium
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour 50g to the centre.
To 50g 10s Center -
0:40 02Pour
Pour to 120g cumulative. First pulse.
To 120g 15s Center -
1:20 03Pour
Pour to 180g cumulative. Second pulse.
To 180g 15s Center -
2:00 04Pour
Pour to 240g cumulative. Final pulse.
To 240g 15s Center -
3:30 05Done
Drawdown complete. Target around 3:30.
Notes
Original source
Recipe by Onyx Coffee Lab, published at onyxcoffeelab.com.
More Cafec Deep 27 recipes
See all Cafec Deep 27 recipes →- 01 Bypass byCafeshi Cafeshi's iced bypass on the Cafec Deep 27. Hot water extracts the bed at filter strength; ice in the carafe drops the temperature without touching the extraction. Body and aromatics survive — none of the watered-down feel. Ratio 1:15 Time 2:45
- 02 Kasuya 4:6 byTetsu Kasuya Kasuya's 4:6 method ported to the Deep 27. Five even centre pours of 45g each, separated by 45 seconds. The first 40% controls sweetness/acidity balance, the last 60% controls strength. Pick the roast on the recipe screen — the water temperature follows. Ratio 1:15 Time 4:00
- 03 Official byCAFEC CAFEC's own recommended recipe for the Deep 27. Just 12g of coffee and a continuous center pour. The 27-degree angle does the work. Ratio 1:12.5 Time 2:00
- 04 Osmotic Flow byCAFEC Cafec's osmotic flow method for the Deep 27. Continuous center pour creates concentration gradient for even extraction. Ratio 1:16.7 Time 2:30
- 05 Pulse Brew byCAFEC Pulsing technique for clarity on the Deep 27. Maintain low water levels to avoid bypass. Ratio 1:17 Time 2:30
More by Onyx Coffee Lab
View all recipes by Onyx Coffee Lab →- 01 Three Pulse Onyx's three-pulse approach scaled for the Deep 45. Bloom with a swirl, then three pulses spaced a minute apart — clean extraction across three cups. Cafec Deep 45 Ratio 1:16 Time 4:30
- 02 Three Pulse Onyx Coffee Lab's three-pulse method ported to the Deep Pro at batch scale. 30g of coffee with 480g of water at 95 °C, three even pulses on a wide spacing. Cafec Deep Pro Ratio 1:16 Time 4:30
- 03 Three Pulse Onyx Coffee Lab's three-pulse pour-over at 1:16. Bloom plus three weighted pulses build clarity and body without forcing a long contact time on the deep Cup 4 bed. Cafec Flower Cup 4 Ratio 1:16 Time 3:15
- 04 Three Pulse Onyx Coffee Lab's three-pulse pour-over framework adapted to the Flower Oval 101 — bloom plus three even pulses at 45-second gaps. The flat-bottomed wedge keeps the bed level between pulses, so each one drives the same fresh extraction. Cafec Flower Oval 101 Ratio 1:16 Time 3:30
- 05 Three Pulse Onyx-style three-pulse build adapted to the Flower Oval 102. Bloom plus three pours that taper down — the first big pour sets sweetness, each smaller pour after sharpens definition. Higher temp than the house Cafec recipes to wake up Onyx-tier light roasts. Cafec Flower Oval 102 Ratio 1:16 Time 4:00
Other Cafec models
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Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.