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- 01 Base Recipe byCafeshi Cafeshi's baseline ported to the Deep 27. Same dose, ratio and gesture as the Flower Cup 1 version — the 27° cone holds the bed taller, so the grind opens up two clicks to keep contact time honest. Cafec Deep 27 Ratio 1:16.7
- 02 Official byCAFEC CAFEC's own recommended recipe for the Deep 27. Just 12g of coffee and a continuous center pour. The 27-degree angle does the work. Cafec Deep 27 Ratio 1:12.5
- 03 Single Pour byCAFEC Simplified single-pour technique. The deep ridges handle flow control naturally. Cafec Deep 27 Ratio 1:16.7
- 04 Small Dose byCAFEC Low-dose recipe that showcases the Deep 27's unique strength. Only 8g of coffee for a full-flavored cup without waste. Cafec Deep 27 Ratio 1:15.6
- 05 Ultimate Technique byJames Hoffmann Hoffmann's Ultimate V60 Technique adapted to the Deep 27. Two main pours, all to the centre — the steep cone wants a single column of water, not the slow spirals you would use on a V60. Cafec Deep 27 Ratio 1:16.7
- 06 Immersion byCAFEC The Deep dripper's deep bed creates a natural immersion effect with extended contact time. Cafec Deep 27 Ratio 1:16.7
- 07 Four Pour 1:16 byLance Hedrick Lance Hedrick's 4-pour Cafec Deep 27 recipe for 9g–10g doses — the small step up from his 5-pour Five Pour Micro Dose. Same double bloom, same big middle pour, but with one less finishing pour at a 1:16 ratio. Cafec Deep 27 Ratio 1:16
- 08 Dark Roast byBasic Barista Low temperature extraction for dark roasts on the Graycano. The ceramic thermal mass helps maintain temperature stability. Graycano Ratio 1:15
- 09 Iced byGraycano Flash iced coffee on the Graycano. Concentrated brew over ice. The ceramic holds heat well during shorter brew times. Graycano Ratio 1:10
- 10 Light Roast byGraycano Graycano recipe for light roasts. Higher temp for full extraction of delicate flavors. Graycano Ratio 1:16.7
- 11 Pour Over byGraycano The Graycano's double-wall stainless steel design for temperature stability. Graycano Ratio 1:16.3
- 12 Single Pour byBasic Barista Simple single continuous pour on the Graycano. The dripper's natural flow characteristics make this technique reliable. Graycano Ratio 1:16.7
- 13 WBrC 2024 byWataru Iidaka Wataru Iidaka's second-place routine from the 2024 World Brewers Cup in Chicago. Three pours over a layered dose of three Panama Geishas, a Sibarist B3 UFO paper, and a temperature drop on the final pour for balance. UFO Dripper Ratio 1:16
- 14 Fermented byPack Katisomaskul Pack Katisomaskul's two-kettle variant for high-impact processed coffees — naturals, anaerobics, thermal-shocks. Same three-pour skeleton as his standard, but the finisher drops to 82°C to keep the cup balanced when the bean is already flavor-loud. UFO Dripper Ratio 1:16
- 15 Three Pours byPack Katisomaskul Pack Katisomaskul's three-pour routine from his third-place USBrC 2024 run. Skips the small-pulse approach: two slow openers followed by a finisher delivered very high and hard from the kettle to control fines through bypass. UFO Dripper Ratio 1:16