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Cafec Deep Pro

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
  1. Bloom 1 / 5
    0:00
    45s

    Pour 60g over the centre of the bed. Let it bloom.

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

    Pour over the centre of the bed to 200g.

    +140g→ 200g Center pour 5.6g/s 25s
  3. Pour 3 / 5
    1:30
    45s

    Pour over the centre of the bed to 320g.

    +120g→ 320g Center pour 5.5g/s 22s
  4. Pour 4 / 5
    2:15
    2m15s

    Finish over the centre of the bed to 450g.

    +130g→ 450g Center pour 5.4g/s 24s
  5. 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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1:15 Ratio
25g Coffee
375g Water
4:30 Total

Base Recipe

by Cafeshi

1:16.7 Ratio
15g Coffee
250g Water
3:20 Total

Classic

by CAFEC

1:16 Ratio
30g Coffee
480g Water
3:30 Total

Dark Roast

by CAFEC

1:15 Ratio
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240g Water
3:30 Total

Dynamic Pour

by Kurasu

1:15.4 Ratio
26g Coffee
400g Water
2:50 Total

Other Cafec models

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Free iOS No signup 1003 recipes by 126 baristas