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21 results
- 01 Center Pour byCAFEC Iwasaki-style single-point pouring on the Deep Pro. 28g of coffee with 450g of water, every pour landing dead-centre, drawdown around 4:30. Cafec Deep Pro Ratio 1:16.1 Time 4:30
- 02 Dark Roast byCAFEC Single-cup Deep Pro recipe tuned for dark roasts. 16g of coffee with 240g of water at 88 °C, two pours, drawdown around 3:30. Cafec Deep Pro Ratio 1:15 Time 3:30
- 03 Dynamic Pour byKurasu Kurasu's two-cup pour-over routine adapted to the Deep Pro. 26g of coffee with 400g of water at 1:15.4, four fast pours that build kinetic energy in the bed. Cafec Deep Pro Ratio 1:15.4 Time 3:30
- 04 Kasuya 4:6 byTetsu Kasuya Tetsu Kasuya's 4:6 method scaled to the Deep Pro. Five equal centre pours of 90g at 45-second intervals — first 40% sets sweetness and acidity, last 60% sets strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep Pro Ratio 1:15 Time 5:30
- 05 Large Brew byCAFEC Two-pour large-cup recipe for the Deep Pro. 25g of coffee with 400g of water, drawdown around 4:30, designed for two oversize servings. Cafec Deep Pro Ratio 1:16 Time 4:30
- 06 Multi-Cup Pulse byCAFEC Three-pulse batch for the Deep Pro. 30g of coffee with 480g of water, balanced and forgiving for daily multi-cup brewing. Cafec Deep Pro Ratio 1:16 Time 4:30
- 07 Osmotic Flow byCAFEC The signature technique the Deep Pro was designed around. 30g of coffee at 1:16, a single continuous centre pour after the bloom, drawdown around 4:30. Cafec Deep Pro Ratio 1:16 Time 4:30
- 08 Pulse Pour byCAFEC Cafec's pulse adaptation for the Deep Pro. 25g of coffee with 400g of water, four pulses after the bloom, drawdown around 4:00. Cafec Deep Pro Ratio 1:16 Time 4:00
- 09 Single Pour byCAFEC Small-batch single-pour for the Deep Pro. 15g of coffee with 250g of water, bloom and one continuous centre pour, drawdown around 3:30. Cafec Deep Pro Ratio 1:16.7 Time 3:30
- 10 Three Pulse byOnyx 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, three even pulses on a wide spacing. Cafec Deep Pro Ratio 1:16 Time 4:30
- 11 Ultimate Technique byJames Hoffmann James Hoffmann's V60 Ultimate Technique adapted to the Deep Pro at scale. 30g of coffee with 500g of water, two main pours after the bloom, a final stir and swirl. Cafec Deep Pro Ratio 1:16.7 Time 5:00
- 12 Classic byCAFEC Single-cup recipe for the Flower Oval 101. 12g of coffee to 192g of water at 1:16, four pours over about three minutes. Cafec Flower Oval 101 Ratio 1:16 Time 2:30
- 13 Dark Roast byCAFEC Cafec's house dark-roast recipe for the Flower Oval 101 — lower water temperature, coarser grind, three pours. The mellow-and-rich character the Oval is built for shows up cleanly here: chocolate and caramel without any roasted bitterness pushing through. Cafec Flower Oval 101 Ratio 1:15 Time 3:00
- 14 Dynamic Pour byKurasu Kurasu's two-cup dynamic-pour technique scaled for the Flower Oval 101. Four fast, energetic pours that drive turbulence through the bed and dial in body without long contact times. The grind sits one click coarser than the conical version. Cafec Flower Oval 101 Ratio 1:15.6 Time 3:00
- 15 Four Pour byKurasu Kurasu's house basic recipe ported to the Flower Oval 101. Four pours on regular 30-second beats: bloom, build, body, finish. Coarse grind keeps the single bottom hole flowing on the deeper trapezoid bed. Cafec Flower Oval 101 Ratio 1:14.3 Time 3:00