Large Brew

Cafec Deep Pro Cafec by CAFEC

Two-pour large-cup recipe for the Deep Pro. 25g of coffee with 400g of water, designed for two oversize servings. Fewer pours and a leveling swirl let the deep bed build a smooth, balanced cup through a drawdown around 4:30.

1:16 Ratio

4:30 Total

25g Dose

93°C Temp

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Parameters

25 g
Coffee: 400 g
Water: 1:16
Ratio: 93 °C
Temp: 5 medium
Grind: 4:30
Total: ~400 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

4:30 · total

Bloom 1 / 5
0:00

45s

Pour 50g in a spiral. Let it bloom.

+50g→ 50g Spiral 6.3g/s 8s 93°C
Pour 2 / 5
0:45

45s

Pour in a spiral to 200g.

+150g→ 200g Spiral 6g/s 25s
Pour 3 / 5
1:30

45s

Finish in a spiral to 400g.

+200g→ 400g Spiral 6.1g/s 33s
Swirl 4 / 5
2:15

2m15s

Swirl gently to settle the bed flat.

5s
Done 5 / 5
4:30

Drawdown complete.

Notes

Two pours after the bloom keeps the brew clean while the deep bed builds body on its own — fewer pours, less agitation, smoother cup. The final swirl at 2:15 levels the bed for a flat, even drawdown. Skip it and you'll see the bed crater before it finishes. 93°C is the sweet spot for medium roasts here; pushing higher tips into bitterness through the long column. The Pro's hexagonal walls aren't a problem at this dose — pour into the centre and let the dot ribs distribute. For three servings rather than two oversize ones, scale to 30g / 480g and use Multi-Cup Pulse instead.

Original source

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

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CAFEC

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In the cup