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, drawdown 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

Method

4:30 · total

Bloom 1 / 5
0:00

Pour 60g at the centre to wet the bed.

+60g→ 60g Center pour 10s
Pour 2 / 5
0:45

Pour to 200g at the centre only.

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

Pour to 320g at the centre.

+120g→ 320g Center pour 25s
Pour 4 / 5
2:15

Final pour to 450g at the centre.

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

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.

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CAFEC

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In the cup