Classic

Parameters

30 g

Coffee

480 g

Water

1:16

Ratio

92 °C

Temp

5 medium

Grind

3:30

Total

4

Servings

Grind · 5/10 · medium

FINE COARSE

Method

3:30 · total

1. Bloom 1 / 5

   0:00

   To

   75g

   +75g add
   15s Circular

   Pour 75g in slow circles to saturate the bed.

2. Pour 2 / 5

   0:45

   To

   200g

   +125g add
   30s Circular

   Pour to 200g in steady circles.

3. Pour 3 / 5

   1:45

   To

   340g

   +140g add
   30s Circular

   Pour to 340g.

4. Pour 4 / 5

   2:45

   To

   480g

   +140g add
   30s Circular

   Final pour to 480g.

5. Done 5 / 5

   3:30

   Drawdown complete around 4:30 to 5:00.

Notes

The Deep Pro builds a tall bed, so go one notch coarser than you would for a V60 — a true medium grind. The temperature is set a touch lower at 92 °C because the long contact time of a 45-degree deep dripper rewards medium and darker roasts and can pull bitter on light roasts brewed too hot. Keep pours patient and centred; the geometry does the work.

Original source

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