Cafec Deep Pro Cafec

Center Pour

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.

Parameters

28 g
Coffee: 450 g
Water: 1:16.1
Ratio: 90 °C
Temp: 6 medium-coarse
Grind: 4:30
Total: 3
Servings

Grind · 6/10 · medium

FINE COARSE

Method

4:30 · total

0:00 01

Bloom
Pour 60g at the centre to wet the bed.

To 60g 10s Center
0:45 02

Pour
Pour to 200g at the centre only.

To 200g 25s Center
1:30 03

Pour
Pour to 320g at the centre.

To 320g 25s Center
2:15 04

Pour
Final pour to 450g at the centre.

To 450g 30s Center
4:30 05

Done
Drawdown complete.

Notes

Iwasaki's technique is the opposite reflex of circular pouring — water lands only at the centre and the bed distributes it from there. The Pro's dot ribs make this approach especially effective by maintaining the air channel without depending on agitation. Strict centre — even on the bloom. The hexagonal walls don't need help; the column draws in the water on its own. Medium-coarse grind because the centre-only flow concentrates extraction in a narrow column; coarsening prevents over-extraction down the centre line. Three pours after the bloom, evenly spaced. Each one waits for the bed to drop before the next. Lower temperature (90 °C) keeps the cup chocolate-forward without souring at the long contact time.

Original source

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

CAFEC

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In the cup