Three Pulse

Cafec Deep Pro Cafec by Onyx Coffee Lab

Onyx Coffee Lab's three-pulse method ported to the Deep Pro at batch scale. 30g of coffee with 480g of water at 95°C, using widely spaced additions that let the bed drain between pours for a balanced light-to-medium roast batch.

1:16 Ratio

4:30 Total

30g Dose

95°C Temp

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Parameters

30 g
Coffee: 480 g
Water: 1:16
Ratio: 95 °C
Temp: 5 medium
Grind: 4:30
Total: ~480 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

4:30 · total

Bloom 1 / 6
0:00

15s

Pour 60g in a spiral.

+60g→ 60g Spiral 6g/s 10s 95°C
Swirl 2 / 6
0:15

35s

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

5s
Pour 3 / 6
0:50

1m

Pour in a spiral to 240g.

+180g→ 240g Spiral 6g/s 30s
Pour 4 / 6
1:50

1m

Pour in a spiral to 360g.

+120g→ 360g Spiral 6g/s 20s
Pour 5 / 6
2:50

1m40s

Finish in a spiral to 480g.

+120g→ 480g Spiral 6g/s 20s
Done 6 / 6
4:30

Drawdown complete.

Notes

Onyx pours in three almost-equal pulses spaced widely — minute apart rather than the tight 30–45 second cadence of pulse-pour recipes. The wider spacing lets each pulse fully drain before the next. Bloom plus a swirl. The Pro's tall bed needs the swirl to flatten before the first pulse. Higher brew temperature than other Deep Pro recipes here (95°C) — Onyx's house style favours light to medium roasts where the heat helps unlock acidity through the long column. Pulses are circular but stay near the centre — no need to chase the hexagonal walls. Drawdown around 4:30. Onyx's V60 version typically runs 4:00; the Pro's dot ribs add about 30 seconds.

Original source

Recipe by Onyx Coffee Lab, published at onyxcoffeelab.com.

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Onyx Coffee Lab

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In the cup