Cafec Deep Pro Cafec

Kissaten Style

Pre-war Japanese café style on the Deep Pro. 20g of coffee with 320g of water at 88 °C, a slow continuous pour that runs for three minutes, drawdown around 5:00.

Parameters

20 g
Coffee: 320 g
Water: 1:16
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 5:00
Total: 2
Servings

Grind · 7/10 · medium-coarse

FINE COARSE

Method

5:00 · total

0:00 01

Bloom
Pour 40g gently to wet the bed.

To 40g 15s Slow
0:45 02

Pour
Slow continuous centre pour to 320g over about three minutes. Keep the stream thin.

To 320g 180s Slow
5:00 03

Done
Drawdown complete.

Notes

Kissaten brewing prizes a long, low-temperature drawdown — concentrated, bittersweet, served small. The Pro's deep bed sustains the contact time without falling apart. Pour gently and never rush. The stream stays thin from start to finish; the bed should never lift. Medium-coarse grind keeps the brew from stalling under the long contact. Don't fine-grind for body — the geometry already gives it. Built for darker roasts. Lighter roasts at this temperature run flat. Drawdown around 5:00. If it runs past 5:30, the grind is too fine for the Pro's dot-rib resistance.

Original source

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

CAFEC

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In the cup