Four Pour 1:16
Lance Hedrick's 4-pour Cafec Deep 27 recipe for 9g–10g doses — the small step up from his 5-pour Five Pour Micro Dose. Same double bloom, same big middle pour, but with one less finishing pour at a 1:16 ratio.
- Quick
- Beginner
- Total
- 2:00
- Ratio
- 1:16
- Coffee
- 10 g
- Temp
- 95 °C
The Four Pour 1:16 recipe by Lance Hedrick for the Cafec Deep 27 uses 10 g of coffee and 160 g of water (1:16 ratio), at 95°C, with a target brew time of 2:00.
Parameters
- 10 g
- Coffee
- 160 g
- Water
- 1:16
- Ratio
- 95 °C
- Temp
- 7 coarse
- Grind
- 2:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 25g at the centre to wet all the grounds.
+25g 5s Slow -
0:20Bloom
Second bloom: pour to 50g cumulative. Double bloom for full saturation.
+50g 5s Slow -
0:40Pour
Big pour: to 120g cumulative (70g added). Brings the water level very high, saturates top to bottom, lifts fines onto the walls.
+120g 14s Slow -
1:30Pour
Final pour to 160g cumulative (40g added). Wait until the previous pour has drained almost all the way before starting.
+160g 8s Slow -
2:00Done
Drawdown complete. Target around 2:00.
Notes
More Cafec Deep 27 recipes
-
Deep 27 Competition
1:16.7by CAFEC
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Deep 27 Dark Roast
1:15by CAFEC
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Deep 27 Iced
1:10by CAFEC
- Citric
- Fruity
Total 2:30 Temp 96°C -
Official
1:12.5by CAFEC
- Balanced
- Sweet
Total 2:00 Temp 90°C -
Osmotic Flow
1:16.7by CAFEC
- Balanced
- Sweet
Total 2:30 Temp 90°C
Other Cafec methods
More by Lance Hedrick
-
Slow Press
1:16.7AeroPress
- Balanced
Total 3:00 Temp 92°C -
Zuppa Lunga
1:10AeroPress
- Sweet
- Balanced
Total 0:50 Temp 95°C -
Five Pour Micro Dose
1:17.5Cafec Deep 27
Total 1:50 Temp 95°C -
Two Hacks
1:16.3Chemex 6 Cup
- Sweet
- Balanced
Total 5:00 Temp 100°C -
Gong Fu
1:16.7Hario Switch 02
- Sweet
- Balanced
Total 5:00 Temp 90°C
Original source
Recipe by Lance Hedrick, published at youtube.com.
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100g
+50g Add water