Cafec Deep 45 Cafec
Light 4:6
by Tetsu 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.
Parameters
- 30 g
- Coffee
- 450 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 8 coarse
- Grind
- 5:00
- Total
- 3
- Servings
Method
-
0:00 01Pour
Pour 75g to the centre. First pour of the 40% phase — smaller for less brightness.
To 75g 12s Center -
0:45 02Pour
Pour to 169g cumulative. Second pour of the 40% phase — emphasises sweetness.
To 169g 15s Center -
1:30 03Pour
Pour to 263g cumulative. First pour of the 60% phase.
To 263g 15s Center -
2:15 04Pour
Pour to 357g cumulative.
To 357g 15s Center -
2:45 05Pour
Pour to 450g cumulative. Final pour.
To 450g 15s Center -
5:00 06Done
Drawdown complete. Target around 5:00.
Notes
Original source
Recipe by Tetsu Kasuya, published at en.philocoffea.com.
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 Dynamic Pour byKurasu 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. Ratio 1:15.4 Time 3:30
- 03 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
- 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 Tetsu Kasuya
View all recipes by Tetsu Kasuya →- 01 Kasuya 4:6 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. Cafec Deep 27 Ratio 1:15 Time 4:00
- 02 Kasuya 4:6 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. Cafec Deep 45 Ratio 1:15 Time 5:00
- 03 Kasuya 4:6 Tetsu Kasuya's 4:6 method scaled to the Deep Pro. Five equal centre pours of 90g at 45-second intervals — first 40% sets sweetness and acidity, last 60% sets strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep Pro Ratio 1:15 Time 5:30
- 04 Kasuya 4:6 Tetsu Kasuya's 4:6 method — World Brewers Cup 2016 — adapted to the Cup 1. Five timed pours of 45g each. The first two define the cup's brightness and sweetness; the last three control its strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Flower Cup 1 Ratio 1:15 Time 3:30
- 05 Light 4:6 Tetsu Kasuya's published light-roast variant of the 4:6 method. Same five-pour timing as the standard 4:6 but with a smaller first pour, shifting the 40% balance toward sweetness and body over brightness. Cafec Flower Cup 4 Ratio 1:15 Time 3:30
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.