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

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Method

5:00 · total

Pour 1 / 6
0:00

45s

Pour 75g over the centre of the bed.

+75g→ 75g Center pour 5.8g/s 13s 93°C
Pour 2 / 6
0:45

45s

Pour over the centre of the bed to 180g.

+105g→ 180g Center pour 6.2g/s 17s
Pour 3 / 6
1:30

45s

Pour over the centre of the bed to 270g.

+90g→ 270g Center pour 6g/s 15s
Pour 4 / 6
2:15

30s

Pour over the centre of the bed to 360g.

+90g→ 360g Center pour 6g/s 15s
Pour 5 / 6
2:45

2m15s

Finish over the centre of the bed to 450g.

+90g→ 450g Center pour 6g/s 15s
Done 6 / 6
5:00

Drawdown complete.

Notes

The first two pours are the 40% phase, the last three the 60% phase. The second pour completes the 40% phase and emphasises sweetness. The first two pours are the 40% phase, the last three the 60% phase; the smaller first pour reduces brightness. The 40% is the first two pours (180g of 450g), split 75g/105g instead of the standard 90g/90g — Kasuya's rule is that the leftover from a smaller first pour goes into the second, which is what shifts the balance toward sweetness. The 60% is the last three pours of 90g each — unchanged. 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