Osmotic Flow

Cafec Deep 45 Cafec by CAFEC

CAFEC's official osmotic-flow method uses a continuous center pour in the Deep 45. Water travels through the full, deep coffee column rather than around it, building an even extraction with concentrated sweetness and body.

1:16 Ratio

3:30 Total

25g Dose

90°C Temp

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Parameters

25 g
Coffee: 400 g
Water: 1:16
Ratio: 90 °C
Temp: 6 medium
Grind: 3:30
Total: ~400 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

3:30 · total

Bloom 1 / 4
0:00

30s

Pour in a spiral to 50g. Keep the pour gentle. Cover the whole coffee bed evenly. Let it bloom.

+50g→ 50g Fill gently 5g/s 10s 90°C
Pour 2 / 4
0:30

30s

Pour in the centre to 200g. Keep the stream near the centre and only a shallow layer of water above the coffee bed.

+150g→ 200g Center pour 5g/s 30s
Pour 3 / 4
1:00

2m30s

Pour in the centre to 400g. Keep the stream near the centre and only a shallow layer of water above the coffee bed.

+200g→ 400g Center pour 5g/s 40s
Done 4 / 4
3:30

Finish when the coffee stops dripping.

Notes

Keep the stream fixed at the center and match inflow to the bed's drainage so the grounds remain domed, not submerged. Avoid touching the paper, which creates bypass through the deep cone. Dedicated Deep 45 filters preserve the intended seal; adjust grind only after stabilizing flow.

Original source

Recipe by CAFEC, published at cafec-jp.com.

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