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- 01 Bold Cafec Deep Pro CAFEC Ratio 1:15 Time 4:30 Dose 25g Heavier-bodied recipe for the Deep Pro. 25g of coffee at 1:15 with three pours, drawdown around 4:30, built for chocolate and caramel. Ratio 1:15 Time 4:30 Dose 25g
- 02 Center Pour Cafec Deep Pro CAFEC Ratio 1:16.1 Time 4:30 Dose 28g 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. Ratio 1:16.1 Time 4:30 Dose 28g
- 03 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
- 04 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
- 05 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
- 06 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
- 07 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
- 08 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
- 09 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
- 10 15 Method Hario V60 NEO Coffee Samurai Ratio 1:15 Time 1:45 Dose 15g Coffee Samurai's two-pour '15 Method' for the NEO: a 15% bloom with a light spin, then a single fill to 1:15, aiming to drain by 1:45. Quick, sweet, and forgiving on the fast NEO cone. Ratio 1:15 Time 1:45 Dose 15g
- 11 Dark Roast Hario V60 NEO Coffee Samurai Ratio 1:11 Time 2:00 Dose 15g Coffee Samurai's dark-roast NEO recipe: a low 1:11 ratio, cool 85°C water, and a no-agitation pour to keep dark beans from turning bitter while the NEO still flows cleanly. Ratio 1:11 Time 2:00 Dose 15g
- 12 Switch Clarity Hario V60 NEO Coffee 365 Ratio 1:16 Time 2:00 Dose 15g A three-stage NEO-on-Switch brew for high clarity: a closed bloom, then open the valve and pour in stages for a percolation finish with distinct, layered flavors. Ratio 1:16 Time 2:00 Dose 15g
- 13 Stir-Only Hario V60 NEO Hatakeyama Daiki Ratio 1:11.5 Time 1:15 Dose 13g Champion Hatakeyama Daiki's ultra-fast stir-only immersion on a NEO and Switch base: pour all the water first, add the grounds, stir twice, then open the valve. No pour technique at all. Ratio 1:11.5 Time 1:15 Dose 13g
- 14 Flash Iced Hario V60 NEO Tomoya Tsujii Ratio 1:8.3 Time 1:30 Dose 18g JUKUCY's 40-second iced NEO recipe: hot water brewed straight onto ice in the server. A stir after the first pour and the NEO's fast flow lock in bright, juicy aromatics before they fade. Ratio 1:8.3 Time 1:30 Dose 18g
- 15 Fast Flow Hario V60 NEO Kawano Yuma Ratio 1:16.8 Time 2:00 Dose 14g Kawano Yuma of LIGHT UP COFFEE leans into the NEO's fast drainage: a slightly finer grind and a stirring pour that agitates the bed for more sweetness and density without over-extracting. Ratio 1:16.8 Time 2:00 Dose 14g