Kasuya 4:6

Cafec Deep Pro Cafec by Tetsu Kasuya

Tetsu Kasuya's 4:6 method is scaled to the Cafec Deep Pro, where a taller bed and dot ribs extend drawdown. Its separated flavor and strength phases target adjustable sweetness or acidity with a robust, clean batch profile.

1:15 Ratio

5:30 Total

30g Dose

83°C Temp

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Roast level

Light Medium Dark

Parameters

Adjusted by variant

30 g
Coffee: 450 g
Water: 1:15
Ratio: 83 °C
Temp: 8 coarse
Grind: 5:30
Total: ~450 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

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Method

5:30 · total

Pour 1 / 6
0:00

45s

Pour 90g over the centre of the bed.

+90g→ 90g Center pour 6g/s 15s 83°C
Pour 2 / 6
0:45

45s

Pour over the centre of the bed to 180g.

+90g→ 180g Center pour 6g/s 15s
Pour 3 / 6
1:30

45s

Pour over the centre of the bed to 270g.

+90g→ 270g Center pour 6g/s 15s
Pour 4 / 6
2:15

30s

Pour over the centre of the bed to 360g.

+90g→ 360g Center pour 6g/s 15s
Pour 5 / 6
2:45

2m45s

Finish over the centre of the bed to 450g.

+90g→ 450g Center pour 6g/s 15s
Done 6 / 6
5:30

Drawdown complete.

Notes

A coarse grind is essential to keep the deep bed moving. Weight the second flavor pour more heavily for sweetness or the first for brightness, but keep their combined water unchanged; use the roast selector to set 88°C.

Original source

Recipe by Tetsu Kasuya, published at en.philocoffea.com.

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By

Tetsu Kasuya

22 recipes

In the cup