Cafec Deep 45 Cafec
Three Pulse
Onyx's three-pulse approach scaled for the Deep 45. Bloom with a swirl, then three pulses spaced a minute apart — clean extraction across three cups.
Parameters
- 32 g
- Coffee
- 512 g
- Water
- 1:16
- Ratio
- 95 °C
- Temp
- 5 medium
- Grind
- 4:30
- Total
- 3
- Servings
Method
-
0:00 01Bloom
Pour 70g. Swirl the dripper gently to saturate all grounds.
To 70g 10s Center -
0:50 02Pour
Pour to 240g cumulative. First pulse.
To 240g 25s Center -
1:50 03Pour
Pour to 380g cumulative. Second pulse.
To 380g 20s Center -
2:50 04Pour
Pour to 512g cumulative. Final pulse.
To 512g 20s Center -
4:30 05Done
Drawdown complete. Target around 4:30.
Notes
Original source
Recipe by Onyx Coffee Lab, published at onyxcoffeelab.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 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
- 05 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
More by Onyx Coffee Lab
View all recipes by Onyx Coffee Lab →- 01 Three Pulse Onyx's three-pulse approach on the Deep 27. Bloom and three centre pours that climb in roughly equal steps — clean, repeatable, no agitation tricks. Cafec Deep 27 Ratio 1:16 Time 3:30
- 02 Three Pulse Onyx Coffee Lab's three-pulse method ported to the Deep Pro at batch scale. 30g of coffee with 480g of water at 95 °C, three even pulses on a wide spacing. Cafec Deep Pro Ratio 1:16 Time 4:30
- 03 Three Pulse Onyx Coffee Lab's three-pulse pour-over at 1:16. Bloom plus three weighted pulses build clarity and body without forcing a long contact time on the deep Cup 4 bed. Cafec Flower Cup 4 Ratio 1:16 Time 3:15
- 04 Three Pulse Onyx Coffee Lab's three-pulse pour-over framework adapted to the Flower Oval 101 — bloom plus three even pulses at 45-second gaps. The flat-bottomed wedge keeps the bed level between pulses, so each one drives the same fresh extraction. Cafec Flower Oval 101 Ratio 1:16 Time 3:30
- 05 Three Pulse Onyx-style three-pulse build adapted to the Flower Oval 102. Bloom plus three pours that taper down — the first big pour sets sweetness, each smaller pour after sharpens definition. Higher temp than the house Cafec recipes to wake up Onyx-tier light roasts. Cafec Flower Oval 102 Ratio 1:16 Time 4:00
Other Cafec models
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Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.