Cafec Deep 27 Cafec
Ultimate Technique
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.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 5 medium
- Grind
- 4:00
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour 60g to the centre (4x dose). Swirl the dripper gently to saturate all grounds evenly.
To 60g 10s Center -
0:45 02Pour
Pour to 150g cumulative, all to the centre, taking the full 30 seconds.
To 150g 30s Center -
1:30 03Pour
Pour to 250g cumulative, all to the centre, taking the full 30 seconds.
To 250g 30s Center -
2:00 04Swirl
Swirl the dripper gently to flatten the coffee bed.
-
4:00 05Done
Drawdown complete. Target around 4:00.
Notes
Original source
Recipe by James Hoffmann, published at youtube.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 James Hoffmann
View all recipes by James Hoffmann →- 01 Inverted Shot Hoffmann's concentrated AeroPress recipe for milk drinks. Uses inverted method with extra-fine grind. AeroPress Ratio 1:5 Time 2:00
- 02 Iced Hoffmann's iced coffee method: brew concentrated onto ice. The ice dilution brings it to proper drinking strength. AeroPress Ratio 1:10.9 Time 5:00
- 03 Ultimate Hoffmann's definitive AeroPress technique: standard position, long steep, gentle press. No need to rinse filter or preheat. AeroPress Ratio 1:18.2 Time 3:25
- 04 Ultimate Technique Hoffmann's Ultimate V60 Technique scaled for batch on the Deep 45. Bloom plus two long pours, with a swirl to flatten the bed before drawdown. Cafec Deep 45 Ratio 1:16.7 Time 4:30
- 05 Ultimate Technique James Hoffmann's V60 Ultimate Technique adapted to the Deep Pro at scale. 30g of coffee with 500g of water, two main pours after the bloom, a final stir and swirl. Cafec Deep Pro Ratio 1:16.7 Time 5:00
Other Cafec models
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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.