Cafec Deep Pro Cafec

Dark Roast

Single-cup Deep Pro recipe tuned for dark roasts. 16g of coffee with 240g of water at 88 °C, two pours, drawdown around 3:30.

Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 3:30
Total: 1
Servings

Grind · 7/10 · medium-coarse

FINE COARSE

Method

3:30 · total

0:00 01

Bloom
Pour 40g in slow circles to wet the bed.

To 40g 10s Circular
0:30 02

Pour
Pour to 120g in steady circles.

To 120g 20s Circular
1:30 03

Pour
Pour to 240g.

To 240g 25s Circular
3:30 04

Done
Drawdown complete.

Notes

Dark roasts soluble fast and bitter faster — lower temperature and coarser grind keep the long contact time on the right side of the line. Two pours after the bloom: one at 0:30, one at 1:30. Spaced wide enough that the bed drops most of the way before the next pour. The Pro's deep bed amplifies dark-roast body even at small dose — don't be tempted to fine-grind for more. At 88 °C the cup lands cocoa-forward with caramel sweetness, no scorched note. Higher temperatures pull bitter through the long column. For very oily roasts swirl a touch longer after bloom — the oils want help to flatten the bed.

Original source

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

CAFEC

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In the cup