Cafec Deep 45 Cafec
Dynamic Pour
by Kurasu
Kurasu's two-cup dynamic pour adapted to the Deep 45. Fast, decisive pours that build water level quickly — the deep bed does the contact-time work, the kettle just keeps up.
Parameters
- 26 g
- Coffee
- 400 g
- Water
- 1:15.4
- Ratio
- 92 °C
- Temp
- 7 medium-coarse
- Grind
- 3:30
- Total
- 2
- Servings
Method
-
0:00 01Bloom
Pour to 80g fast and confidently in 10 seconds. Saturate everything in one motion.
To 80g 10s Circular -
0:40 02Pour
Pour to 200g cumulative in 12 seconds.
To 200g 12s Circular -
1:15 03Pour
Pour to 300g cumulative in 12 seconds.
To 300g 12s Circular -
1:50 04Pour
Pour to 400g cumulative in 12 seconds. Final leg.
To 400g 12s Circular -
3:30 05Done
Drawdown complete. Target around 3:30.
Notes
Original source
Recipe by Kurasu, published at kurasu.kyoto.
More Cafec Deep 45 recipes
See all Cafec Deep 45 recipes →- 01 Dark Roast byCAFEC Low temperature extraction for dark roasts. The steep 45-degree ridges keep flow consistent for a clean dark roast cup. Ratio 1:15 Time 3:00
- 02 Iced byCAFEC Flash iced coffee with the Cafec Deep 45. The deeper ridges allow aggressive extraction for a concentrated brew over ice. Ratio 1:10 Time 2:30
- 03 Light 4:6 byTetsu Kasuya Kasuya's 4:6 method tuned for light roasts on the Deep 45. Same five-pour cadence, but a smaller first pour shifts the balance away from acidity and a higher temperature pulls more out of bright beans. Ratio 1:15 Time 5:00
- 04 Kasuya 4:6 byTetsu Kasuya Kasuya's 4:6 method scaled for the Deep 45. Five even pours of 90g every 45 seconds. Lower temperature and a heavier first pour ratio bring out chocolate and sweetness from medium-to-dark roasts. Pick the roast on the recipe screen — the water temperature follows. Ratio 1:15 Time 5:00
- 05 Kissaten Style byCAFEC Rich, full-bodied kissaten-style Japanese coffee shop brew on the Deep 45. Ratio 1:16 Time 3:00
More by Kurasu
View all recipes by Kurasu →- 01 Dynamic Pour Kurasu's two-cup pour-over routine adapted to the Deep Pro. 26g of coffee with 400g of water at 1:15.4, four fast pours that build kinetic energy in the bed. Cafec Deep Pro Ratio 1:15.4 Time 3:30
- 02 Dynamic Pour Kurasu's two-cup Flower recipe at 1:15.4. The signature gesture is the speed: each pour goes in over roughly 10 seconds for 80-120g, building agitation that pulls body without grinding finer. Cafec Flower Cup 4 Ratio 1:15.4 Time 2:50
- 03 Dynamic Pour Kurasu's two-cup dynamic-pour technique scaled for the Flower Oval 101. Four fast, energetic pours that drive turbulence through the bed and dial in body without long contact times. The grind sits one click coarser than the conical version. Cafec Flower Oval 101 Ratio 1:15.6 Time 3:00
- 04 Four Pour Kurasu's house basic recipe ported to the Flower Oval 101. Four pours on regular 30-second beats: bloom, build, body, finish. Coarse grind keeps the single bottom hole flowing on the deeper trapezoid bed. Cafec Flower Oval 101 Ratio 1:14.3 Time 3:00
- 05 Iced Kurasu's Japanese-iced concentrate adapted for the Flower Oval 101. Hot brew lands directly onto 70g of ice in the server, flash-chilling extraction at peak aromatic intensity for a clean, citric cup. Cafec Flower Oval 101 Ratio 1:9.4 Time 2:30
Other Cafec models
View all Cafec models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.