Osmotic Flow

Cafec Deep Pro Cafec by CAFEC

The signature technique the Deep Pro was designed around. 30g of coffee at 62.5g/L, followed by one thin continuous centre pour after the bloom. The dot ribs sustain a steady water column for chocolate sweetness through a drawdown around 4:30.

1:16 Ratio

4:30 Total

30g Dose

92°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1003 recipes by 126 baristas

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 / 3
0:00

35s

Pour 60g in a spiral. Let it bloom.

+60g→ 60g Spiral 2.9g/s 21s 92°C
Pour 2 / 3
0:35

3m55s

Finish over the centre of the bed to 480g.

+420g→ 480g Center pour 2.8g/s 2m 30s
Done 3 / 3
4:30

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.

Open in app

By

CAFEC

71 recipes

In the cup