Center Pour

Cafec Deep Pro Cafec by CAFEC

Iwasaki-style single-point pouring on the Deep Pro. 28g of coffee with 450g of water, every pour landing dead-centre. The dot ribs preserve the air channel while the narrow extraction column produces a chocolate-forward cup around 4:30.

1:16.1 Ratio

4:30 Total

28g Dose

90°C Temp

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Parameters

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

Grind · 6/10 · medium

FINE COARSE

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Method

4:30 · total

Bloom 1 / 5
0:00

45s

Pour in the centre to 60g. Let it bloom.

+60g→ 60g Center pour 5.5g/s 11s 90°C
Pour 2 / 5
0:45

45s

Pour in the centre to 200g.

+140g→ 200g Center pour 5.6g/s 25s
Pour 3 / 5
1:30

45s

Pour in the centre to 320g.

+120g→ 320g Center pour 5.5g/s 22s
Pour 4 / 5
2:15

2m15s

Pour in the centre to 450g.

+130g→ 450g Center pour 5.4g/s 24s
Done 5 / 5
4:30

Finish when the coffee stops dripping.

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.

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