Pulse Pour

Cafec Deep Pro Cafec by CAFEC

Cafec's pulse adaptation for the Deep Pro. 25g of coffee with 400g of water, followed by four centred pulses after the bloom. Letting the bed fall between additions builds a clean, balanced cup through a drawdown around 4:00.

1:16 Ratio

4:00 Total

25g Dose

92°C Temp

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Parameters

25 g
Coffee: 400 g
Water: 1:16
Ratio: 92 °C
Temp: 5 medium
Grind: 4:00
Total: ~400 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

4:00 · total

Bloom 1 / 6
0:00

45s

Pour in a spiral to 50g. Let it bloom.

+50g→ 50g Spiral 6.3g/s 8s 92°C
Pour 2 / 6
0:45

30s

Pour in the centre to 150g.

+100g→ 150g Center pour 6.7g/s 15s
Pour 3 / 6
1:15

30s

Pour in the centre to 250g.

+100g→ 250g Center pour 6.7g/s 15s
Pour 4 / 6
1:45

30s

Pour in the centre to 350g.

+100g→ 350g Center pour 6.7g/s 15s
Pour 5 / 6
2:15

1m45s

Pour in the centre to 400g.

+50g→ 400g Center pour 6.3g/s 8s
Done 6 / 6
4:00

Finish when the coffee stops dripping.

Notes

Pulses build flavour layer by layer — each pulse drops a clear layer of water through the bed before the next one starts. Each pulse adds about 100g. Wait for the bed to almost expose between pulses; don't pour into a flooded brewer. The Pro's dot ribs slow flow slightly — if you pulse too fast the bed stays drowned and you lose definition. Patience is the gesture. Centred pours; the hexagonal shape doesn't need wide circles. For darker roasts drop the temperature by 2 degrees. For lighter roasts grind one click finer.

Original source

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

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CAFEC

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In the cup