Classic

Cafec Deep Pro Cafec by CAFEC

Cafec's guidance underpins this classic batch recipe for the Deep Pro, using its deep, angled bed across four patient pours. It is built for an even, balanced cup with substantial sweetness and controlled roast character.

1:16 Ratio

3:30 Total

30g Dose

92°C Temp

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Parameters

30 g
Coffee: 480 g
Water: 1:16
Ratio: 92 °C
Temp: 5 medium
Grind: 3:30
Total: ~480 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:30 · total

Bloom 1 / 5
0:00

45s

Pour in a spiral to 75g. Let it bloom.

+75g→ 75g Spiral 5g/s 15s 92°C
Pour 2 / 5
0:45

1m

Pour in a spiral to 200g.

+125g→ 200g Spiral 4.2g/s 30s
Pour 3 / 5
1:45

1m

Pour in a spiral to 340g.

+140g→ 340g Spiral 4.7g/s 30s
Pour 4 / 5
2:45

45s

Pour in a spiral to 480g.

+140g→ 480g Spiral 4.7g/s 30s
Done 5 / 5
3:30

Finish when the coffee stops dripping.

Notes

Use a true medium grind, roughly one notch coarser than a comparable V60 batch, and keep pours patient and centered. The long contact favors medium or darker roasts; for a light roast, raise heat cautiously rather than grinding much finer.

Original source

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

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CAFEC

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In the cup