Dark Roast

Cafec Deep Pro Cafec by CAFEC

Single-cup Deep Pro recipe tuned for dark roasts. 16g of coffee with 240g of water at 88°C, followed by two widely spaced pours. The coarse grind and deep bed build cocoa-caramel body without scorching through a drawdown around 3:30.

1:15 Ratio

3:30 Total

16g Dose

88°C Temp

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Parameters

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

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:30 · total

Bloom 1 / 4
0:00

30s

Pour 40g in a spiral. Let it bloom.

+40g→ 40g Spiral 4g/s 10s 88°C
Pour 2 / 4
0:30

1m

Pour in a spiral to 120g.

+80g→ 120g Spiral 4g/s 20s
Pour 3 / 4
1:30

2m

Finish in a spiral to 240g.

+120g→ 240g Spiral 4.8g/s 25s
Done 4 / 4
3:30

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.

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CAFEC

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In the cup