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- 01 Kasuya 4:6 byTetsu Kasuya Kasuya's 4:6 method ported to the Deep 27. Five even centre pours of 45g each, separated by 45 seconds. The first 40% controls sweetness/acidity balance, the last 60% controls strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep 27 Ratio 1:15 Time 4:00
- 02 Pulse Brew byCAFEC Pulsing technique for clarity on the Deep 27. Maintain low water levels to avoid bypass. Cafec Deep 27 Ratio 1:17 Time 2:30
- 03 Japanese byHario THE COFFEESHOP Tokyo method for V60 01. Gradual transition from slow to circular pours for balanced extraction. V60 01 Ratio 1:15 Time 2:30