Ultimate Technique

Cafec Deep 27 Cafec by James Hoffmann

Hoffmann's Ultimate V60 Technique adapted to the Deep 27. Two main pours, all to the centre — the steep cone wants a single column of water, not the slow spirals you would use on a V60.

1:16.7 Ratio

4:00 Total

15g Dose

95°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 95 °C
Temp: 5 medium
Grind: 4:00
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

4:00 · total

Bloom 1 / 5
0:00

Pour 60g to the centre (4x dose). Swirl the dripper gently to saturate all grounds evenly.

+60g→ 60g Center pour 10s
Pour 2 / 5
0:45

Pour to 150g cumulative, all to the centre, taking the full 30 seconds.

+90g→ 150g Center pour 30s
Pour 3 / 5
1:30

Pour to 250g cumulative, all to the centre, taking the full 30 seconds.

+100g→ 250g Center pour 30s
Swirl 4 / 5
2:00

Swirl the dripper gently to flatten the coffee bed.
Done 5 / 5
4:00

Drawdown complete. Target around 4:00.

Notes

Pour to the centre rather than spiralling. The 27-degree cone funnels everything through one tall column of grounds — agitating the walls does little. Grind one click coarser than the V60 version (medium, not medium-fine). The deep bed extends contact time on its own; finer grind here pushes drawdown past 4:30. Temperature drops slightly to 95°C from boiling — the longer contact time of the deep bed compensates. Ratio: 60g/L. Drawdown target around 4:00.

Original source

Recipe by James Hoffmann, published at youtube.com.

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By

James Hoffmann

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In the cup