Dynamic Pour

Cafec Deep Pro Cafec by Kurasu

Kurasu's two-cup pour-over routine adapted to the Deep Pro. 26g of coffee with 400g of water at 65g/L, using four fast pours that build kinetic energy in the bed. A coarser grind offsets that agitation for a balanced, sweet batch.

1:15.4 Ratio

2:50 Total

26g Dose

92°C Temp

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Parameters

26 g
Coffee: 400 g
Water: 1:15.4
Ratio: 92 °C
Temp: 7 medium-coarse
Grind: 2:50
Total: ~400 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:50 · total

Pour 1 / 5
0:00

40s

Pour 80g.

+80g→ 80g 6.7g/s 12s 92°C
Pour 2 / 5
0:40

30s

Pour to 200g.

+120g→ 200g 10g/s 12s
Pour 3 / 5
1:10

30s

Pour to 300g.

+100g→ 300g 8.3g/s 12s
Pour 4 / 5
1:40

1m10s

Finish pouring to 400g.

+100g→ 400g 8.3g/s 12s
Done 5 / 5
2:50

Drawdown complete.

Notes

Each pour is fast and aggressive — Kurasu calls this "dynamic" pouring. Hit the target weight in 10–12 seconds rather than the 25–30 seconds of a balanced recipe. Coarser grind (7) compensates for the higher agitation; without it the bed compacts and the brew stalls. First pour is large at 80g and serves as a wet bloom — there's no separate static bloom step. The Pro's dot ribs handle the higher flow rate well; flower ribs would over-expose at this pace. Drawdown lands fast at 2:50. If it runs faster than 2:30 grind one click finer; the bed wasn't held long enough.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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Kurasu

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In the cup