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Cafec Deep 45

Ultimate Technique

Cafec Deep 45 Cafec by James Hoffmann

James Hoffmann's Ultimate V60 Technique is scaled into a larger Deep 45 batch, retaining a bloom, two sustained pours, and a final leveling swirl. The adaptation seeks an evenly extracted three-cup brew with sweetness and a clean finish.

1:16.7 Ratio
4:30 Total
30g Dose
96°C Temp
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Parameters

30 g
Coffee
500 g
Water
1:16.7
Ratio
96 °C
Temp
5 medium
Grind
4:30
Total
~500 ml
Yield
Grind · 5/10 · medium
FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

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

    Pour 60g.

    +60g→ 60g 6g/s 10s 96°C
  2. Swirl 2 / 6
    0:14
    46s

    Swirl gently. Let it bloom.

    4s
  3. Pour 3 / 6
    1:00
    1m

    Pour in a spiral to 300g.

    +240g→ 300g Spiral 5.2g/s 46s
  4. Pour 4 / 6
    2:00
    1m

    Finish in a spiral to 500g.

    +200g→ 500g Spiral 4.5g/s 44s
  5. Swirl 5 / 6
    3:00
    1m30s

    Swirl gently.

  6. Done 6 / 6
    4:30

    Drawdown complete.

Notes

Start one click coarser than the V60 version because the deeper bed drains more slowly. Stretch each main pour to about 45s, then swirl just enough to level the grounds. Aim near 4.5 min total; excess bitterness or a finish beyond 5 min signals a coarser grind.

Original source

Recipe by James Hoffmann, published at youtube.com.

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Base Recipe

by Cafeshi

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

Dark Roast

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1:15 Ratio
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240g Water
3:00 Total

Dynamic Pour

by Kurasu

1:15.4 Ratio
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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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90g Water
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Cold
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240g Water
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AeroPress

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1:18.2 Ratio
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200g Water
3:15 Total
Cafec Deep 27

Ultimate Technique

1:16.7 Ratio
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250g Water
4:00 Total
Cafec Deep Pro

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1:16.7 Ratio
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Other Cafec models

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