Cafec Deep Pro Cafec

Pulse Pour

Cafec's pulse adaptation for the Deep Pro. 25g of coffee with 400g of water, four pulses after the bloom, drawdown around 4:00.

Parameters

25 g
Coffee: 400 g
Water: 1:16
Ratio: 92 °C
Temp: 5 medium
Grind: 4:00
Total: 3
Servings

Grind · 5/10 · medium

FINE COARSE

Method

4:00 · total

0:00 01

Bloom
Pour 50g in slow circles to wet all the grounds.

To 50g 10s Circular
0:45 02

Pour
Pulse to 150g.

To 150g 15s Pulse
1:15 03

Pour
Pulse to 250g.

To 250g 15s Pulse
1:45 04

Pour
Pulse to 350g.

To 350g 15s Pulse
2:15 05

Pour
Final pulse to 400g.

To 400g 10s Pulse
4:00 06

Done
Drawdown complete.

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 temperature 2 °C. For lighter roasts grind one click finer.

Original source

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

CAFEC

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In the cup