Cafec Deep Pro Cafec
Bold
by CAFEC
Heavier-bodied recipe for the Deep Pro. 25g of coffee at 1:15 with three pours, drawdown around 4:30, built for chocolate and caramel.
Parameters
- 25 g
- Coffee
- 375 g
- Water
- 1:15
- Ratio
- 90 °C
- Temp
- 5 medium
- Grind
- 4:30
- Total
- 2
- Servings
Method
-
0:00 01Bloom
Pour 50g and swirl until the bed sits flat.
To 50g 10s Circular -
0:45 02Pour
Pour to 175g in steady circles.
To 175g 25s Circular -
1:30 03Pour
Pour to 275g.
To 275g 25s Circular -
2:15 04Pour
Final pour to 375g.
To 375g 25s Circular -
4:30 05Done
Drawdown complete.
Notes
Original source
Recipe by CAFEC, published at cafec-jp.com.
More Cafec Deep Pro recipes
See all Cafec Deep Pro recipes →- 01 Center Pour byCAFEC Iwasaki-style single-point pouring on the Deep Pro. 28g of coffee with 450g of water, every pour landing dead-centre, drawdown around 4:30. Ratio 1:16.1 Time 4:30
- 02 Classic byCAFEC Batch recipe for the Deep Pro. 30g of coffee to 480g of water at 1:16, four pours over four to five minutes. Ratio 1:16 Time 3:30
- 03 Dark Roast byCAFEC Single-cup Deep Pro recipe tuned for dark roasts. 16g of coffee with 240g of water at 88 °C, two pours, drawdown around 3:30. Ratio 1:15 Time 3:30
- 04 Dynamic Pour byKurasu Kurasu's two-cup pour-over routine adapted to the Deep Pro. 26g of coffee with 400g of water at 1:15.4, four fast pours that build kinetic energy in the bed. Ratio 1:15.4 Time 3:30
- 05 Japanese Iced byCAFEC Japanese-style iced on the Deep Pro. 200g of hot water brewed directly over 100g of ice in the server, finishing at a 1:15 effective ratio. Crisp, fruity, citric. Ratio 1:10 Time 2:30
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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.