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Cafec Deep 45

Three Pulse

Cafec Deep 45 Cafec by Onyx Coffee Lab

Onyx Coffee Lab's three-pulse framework is expanded for the Deep 45 and a three-cup batch. A bloom swirl and widely spaced additions manage the larger bed, delivering clean extraction and consistent strength at scale.

1:16 Ratio
4:30 Total
32g Dose
95°C Temp
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Parameters

32 g
Coffee
512 g
Water
1:16
Ratio
95 °C
Temp
5 medium
Grind
4:30
Total
~510 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

4:30 · total
  1. Bloom 1 / 6
    0:00
    14s

    Pour 70g.

    +70g→ 70g 7g/s 10s 95°C
  2. Swirl 2 / 6
    0:14
    36s

    Swirl gently. Let it bloom.

    4s
  3. Pour 3 / 6
    0:50
    1m

    Pour over the centre of the bed to 240g.

    +170g→ 240g Center pour 6.8g/s 25s
  4. Pour 4 / 6
    1:50
    1m

    Pour over the centre of the bed to 380g.

    +140g→ 380g Center pour 7g/s 20s
  5. Pour 5 / 6
    2:50
    1m40s

    Finish over the centre of the bed to 512g.

    +132g→ 512g Center pour 6.6g/s 20s
  6. Done 6 / 6
    4:30

    Drawdown complete.

Notes

Swirl the bloom firmly enough to wet all of 32g, then avoid further manual agitation. Let each pulse drain to a low slurry level before continuing so the large bed does not accumulate water. Coarsen if later pulses stack up; fine only when the cup is weak and drainage remains brisk.

Original source

Recipe by Onyx Coffee Lab, published at onyxcoffeelab.com.

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Base Recipe

by Cafeshi

1:16.7 Ratio
15g Coffee
250g Water
3:25 Total

Dark Roast

by CAFEC

1:15 Ratio
16g Coffee
240g Water
3:00 Total

Dynamic Pour

by Kurasu

1:15.4 Ratio
26g Coffee
400g Water
3:30 Total
Cold

Iced

by CAFEC

1:10 Ratio
20g Coffee
200g Water
2:30 Total

Light 4:6

by Tetsu Kasuya

1:15 Ratio
30g Coffee
450g Water
5:00 Total

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240g Water
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480g Water
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Cafec Flower Oval 102

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25g Coffee
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