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Cafec Deep 27

Ultimate Technique

Cafec Deep 27 Cafec by James Hoffmann

James Hoffmann's Ultimate V60 Technique is adapted to the Deep 27 by moving both main pours to the center. The brewer's steep, tall bed replaces broad spirals, aiming for high extraction with balanced clarity and body.

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

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Method

4:00 · total
  1. Bloom 1 / 6
    0:00
    22s

    Pour 60g.

    +60g→ 60g 3.3g/s 18s 95°C
  2. Swirl 2 / 6
    0:22
    23s

    Swirl gently. Let it bloom.

    4s
  3. Pour 3 / 6
    0:45
    45s

    Pour over the centre of the bed to 150g.

    +90g→ 150g Center pour 3g/s 30s
  4. Pour 4 / 6
    1:30
    34s

    Finish over the centre of the bed to 250g.

    +100g→ 250g Center pour 3.3g/s 30s
  5. Swirl 5 / 6
    2:04
    1m56s

    Swirl gently.

  6. Done 6 / 6
    4:00

    Drawdown complete.

Notes

Use a medium rather than medium-fine grind, since the Deep 27 supplies more contact through bed depth. Keep both pours centered and avoid washing grounds from the walls. Start at 95°C; if drawdown is slow and the finish drying, coarsen before lowering temperature.

Original source

Recipe by James Hoffmann, published at youtube.com.

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250g Water
3:40 Total
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