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- 136 Japanese Iced Cafec Deep Pro CAFEC Ratio 1:10 Time 2:30 Dose 20g Japanese-style iced on the Deep Pro. 200g of hot water brewed directly over 100g of ice in the server, finishing at a 1:15 effective ratio. Crisp, fruity, citric. Ratio 1:10 Time 2:30 Dose 20g
- 137 Kasuya 4:6 Cafec Deep Pro Tetsu Kasuya Ratio 1:15 Time 5:30 Dose 30g 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. Ratio 1:15 Time 5:30 Dose 30g
- 138 Kissaten Style Cafec Deep Pro CAFEC Ratio 1:16 Time 5:00 Dose 20g Pre-war Japanese café style on the Deep Pro. 20g of coffee with 320g of water at 88 °C, a slow continuous pour that runs for three minutes, drawdown around 5:00. Ratio 1:16 Time 5:00 Dose 20g
- 139 Large Brew Cafec Deep Pro CAFEC Ratio 1:16 Time 4:30 Dose 25g 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. Ratio 1:16 Time 4:30 Dose 25g
- 140 Multi-Cup Pulse Cafec Deep Pro CAFEC Ratio 1:16 Time 4:30 Dose 30g Three-pulse batch for the Deep Pro. 30g of coffee with 480g of water, balanced and forgiving for daily multi-cup brewing. Ratio 1:16 Time 4:30 Dose 30g
- 141 Osmotic Flow Cafec Deep Pro CAFEC Ratio 1:16 Time 4:30 Dose 30g 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. Ratio 1:16 Time 4:30 Dose 30g
- 142 Pulse Pour Cafec Deep Pro CAFEC Ratio 1:16 Time 4:00 Dose 25g Cafec's pulse adaptation for the Deep Pro. 25g of coffee with 400g of water, four pulses after the bloom, drawdown around 4:00. Ratio 1:16 Time 4:00 Dose 25g
- 143 Single Pour Cafec Deep Pro CAFEC Ratio 1:16.7 Time 3:30 Dose 15g 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. Ratio 1:16.7 Time 3:30 Dose 15g
- 144 Three Pulse Cafec Deep Pro Onyx Coffee Lab Ratio 1:16 Time 4:30 Dose 30g 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. Ratio 1:16 Time 4:30 Dose 30g
- 145 Ultimate Technique Cafec Deep Pro James Hoffmann Ratio 1:16.7 Time 5:00 Dose 30g 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. Ratio 1:16.7 Time 5:00 Dose 30g
- 146 Base Recipe Cafec Flower Cup 1 Cafeshi Ratio 1:16.7 Time 3:15 Dose 15g Cafeshi's everyday baseline — the recipe Pedro uses the first time he opens a new bag, before adjusting anything. Long 30-second bloom and two equal 100g pours at 1:16.6. Ratio 1:16.7 Time 3:15 Dose 15g
- 147 Slow Spiral Cafec Flower Cup 1 Cafeshi Ratio 1:16.7 Time 3:10 Dose 15g Cafeshi's Flower Cup 1 recipe with a long bloom and a single slow spiral as the main pour. Cafec Spain distributor's everyday method — sweet, clean, and forgiving. Ratio 1:16.7 Time 3:10 Dose 15g
- 148 Full Bloom Cafec Flower Cup 1 CAFEC Ratio 1:16 Time 3:00 Dose 15g Full 1-minute bloom method for the Flower Cup 1. Gentle center-to-outward pours for even extraction. Ratio 1:16 Time 3:00 Dose 15g
- 149 Classic Cafec Flower Cup 1 CAFEC Ratio 1:16.2 Time 2:50 Dose 13g The Flower Dripper's unique petal-shaped ribs guide water for even extraction. Ratio 1:16.2 Time 2:50 Dose 13g
- 150 Competition Style Cafec Flower Cup 1 CAFEC Ratio 1:16.7 Time 2:50 Dose 12g Four-pour competition technique for the Flower Cup 1. Flower ridges let paper breathe so you can grind finer. Ratio 1:16.7 Time 2:50 Dose 12g