Light 4:6

Cafec Deep 45 Cafec 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.

1:15 Ratio

5:00 Total

30g Dose

93°C Temp

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Parameters

30 g
Coffee: 450 g
Water: 1:15
Ratio: 93 °C
Temp: 8 coarse
Grind: 5:00
Total: ~450 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

Method

5:00 · total

Pour 1 / 6
0:00

Pour 75g to the centre. First pour of the 40% phase — smaller for less brightness.

+75g→ 75g Center pour 12s
Pour 2 / 6
0:45

Pour to 169g cumulative. Second pour of the 40% phase — emphasises sweetness.

+94g→ 169g Center pour 15s
Pour 3 / 6
1:30

Pour to 263g cumulative. First pour of the 60% phase.

+94g→ 263g Center pour 15s
Pour 4 / 6
2:15

Pour to 357g cumulative.

+94g→ 357g Center pour 15s
Pour 5 / 6
2:45

Pour to 450g cumulative. Final pour.

+93g→ 450g Center pour 15s
Done 6 / 6
5:00

Drawdown complete. Target around 5:00.

Notes

First pour is 75g (instead of the standard 90g). The four following pours stay close to 94g each. Total 450g. Smaller first pour at the same temperature would leave the cup thin — the 93°C water (vs the dark-roast version's 88°C) gives the extraction what it needs. Designed for floral, citric light roasts where the standard 4:6 split would push acidity past pleasant. Coarse grind, same as the dark-roast Kasuya version. The grind compensates for the deep bed regardless of split. Ratio: 67g/L. Drawdown around 5:00.

Original source

Recipe by Tetsu Kasuya, published at en.philocoffea.com.

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By

Tetsu Kasuya

22 recipes

In the cup