Cafec Deep Pro Cafec

Osmotic Flow

The signature technique the Deep Pro was designed around. 30g of coffee at 1:16, a single continuous centre pour after the bloom, drawdown around 4:30.

Parameters

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

Grind · 5/10 · medium

FINE COARSE

Method

4:30 · total

0:00 01

Bloom
Pour 60g in slow circles to saturate the bed.

To 60g 10s Circular
0:35 02

Pour
Single continuous centre pour to 480g over about 2:30. Keep the stream thin and steady.

To 480g 150s Center
4:30 03

Done
Drawdown complete.

Notes

Cafec built the dot-rib geometry for osmotic flow — a single uninterrupted stream that lets the bed hold one steady water column rather than recovering between pulses. Pour into the centre only. The hexagonal silhouette doesn't have corners that need extra coverage; the dot ribs distribute flow on their own. Keep the stream thin and constant — too thick and the bed lifts, too thin and the column starves. A gooseneck is essential here. If drawdown crosses 5:00, go one click coarser next time. The Pro runs slower than the modern Deep 45 at the same grind. Best for medium and darker roasts; the long contact time deepens chocolate and sweet without dragging in bitterness.

Original source

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

CAFEC

71 recipes

In the cup