Iced

Cafec Deep 45 Cafec by CAFEC

Cafec's flash-brew iced method for the Deep 45 cone. Hot water brews straight onto ice, and the steep 45° geometry extends contact time for a concentrated, citric-sweet extraction that stays bright rather than watery.

1:10 Ratio

3:00 Total

25g Dose

100°C Temp

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Parameters

25 g
Coffee: 250 g
Water: 1:10
Ratio: 100 °C
Temp: 4 medium-fine
Grind: 200 g
Ice: 3:00
Total: ~450 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:00 · total

Before you brew

1 Add 200g of ice to the server

Bloom 1 / 4
0:00

30s

Pour in the centre to 50g. Let it bloom.

+50g→ 50g Center pour 5g/s 10s 100°C
Pour 2 / 4
0:30

45s

Pour in a spiral to 150g.

+100g→ 150g Spiral 5g/s 20s
Pour 3 / 4
1:15

1m45s

Pour in a spiral to 250g.

+100g→ 250g Spiral 5g/s 20s
Done 4 / 4
3:00

Finish when the coffee stops dripping.

Notes

Fill the server with ice before the first pour — the hot brew chills the instant it lands. Stir once the drawdown finishes, then pour over fresh ice to serve.

Original source

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

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