Multi-Cup Pulse

Cafec Deep Pro Cafec by CAFEC

Three-pulse batch for the Deep Pro. 30g of coffee with 480g of water, balanced and forgiving for daily multi-cup brewing. A firm leveling swirl and three equal pulses build round caramel-chocolate body for medium and darker roasts.

1:16 Ratio

4:30 Total

30g Dose

92°C Temp

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Parameters

30 g
Coffee: 480 g
Water: 1:16
Ratio: 92 °C
Temp: 5 medium
Grind: 4:30
Total: ~480 ml
Yield

Grind · 5/10 · medium

FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

4:30 · total

Bloom 1 / 6
0:00

15s

Pour 60g in a spiral.

+60g→ 60g Spiral 6.7g/s 9s 92°C
Swirl 2 / 6
0:15

30s

Swirl gently to settle the bed flat. Let it bloom.

5s
Pour 3 / 6
0:45

45s

Pour in a spiral to 200g.

+140g→ 200g Spiral 6.7g/s 21s
Pour 4 / 6
1:30

45s

Pour in a spiral to 340g.

+140g→ 340g Spiral 6.7g/s 21s
Pour 5 / 6
2:15

2m15s

Finish in a spiral to 480g.

+140g→ 480g Spiral 6.7g/s 21s
Done 6 / 6
4:30

Drawdown complete.

Notes

Three pulses of about 140g after the bloom — fewer pulses than the four-pulse Pulse Pour, more contact per pour, rounder body. Bloom plus a firm swirl. The Pro's tall bed needs the swirl to flatten; otherwise the first pulse channels. Wait for the bed to drop most of the way before each pulse. The dot ribs hold a thin reserve longer than flower ribs do. Best for medium and slightly darker roasts; the longer per-pulse contact deepens caramel and chocolate. If drawdown crosses 5:00, go one click coarser. The Pro runs slower than the Deep 45 at the same setting.

Original source

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

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CAFEC

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In the cup