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Cafec Deep Pro Cafec by CAFEC

Heavier-bodied recipe for the Deep Pro. 25g of coffee at 66.7g/L with three pours, built for chocolate and caramel. Its tall bed and dot-rib geometry sustain the longer contact through a drawdown around 4:30.

1:15 Ratio

4:30 Total

25g Dose

90°C Temp

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Parameters

25 g
Coffee: 375 g
Water: 1:15
Ratio: 90 °C
Temp: 5 medium
Grind: 4:30
Total: ~380 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

4:30 · total

Bloom 1 / 6
0:00

15s

Pour 50g in a spiral.

+50g→ 50g Spiral 5g/s 10s 90°C
Swirl 2 / 6
0:15

30s

Swirl gently to settle the bed flat. Let it bloom.

5s
Pour 3 / 6
0:45

45s

Pour in a spiral to 175g.

+125g→ 175g Spiral 5g/s 25s
Pour 4 / 6
1:30

45s

Pour in a spiral to 275g.

+100g→ 275g Spiral 5g/s 20s
Pour 5 / 6
2:15

2m15s

Finish in a spiral to 375g.

+100g→ 375g Spiral 5g/s 20s
Done 6 / 6
4:30

Drawdown complete.

Notes

A tighter ratio than Classic gives more body without crossing into bitterness — the dot-rib geometry sustains the longer contact comfortably. Bloom with a swirl; on a tall, dense bed the swirl is what unlocks even extraction across the column. Three pours of about 100g after the bloom. Each pour rebuilds the water layer rather than lifting the bed. At 90°C the temperature is intentional — high enough to extract the body notes, low enough to keep darker roasts from souring. For very dark roasts drop to 88°C. For medium roasts hold at 90°C.

Original source

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

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CAFEC

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In the cup