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- 01 Base Recipe Cafec Deep 45 Cafeshi Ratio 1:16.7 Time 3:25 Dose 15g Cafeshi's baseline ported to the Deep 45. The 45° cone splits the difference between the Flower Cup 1 and the Deep 27 — same dose and gesture, grind one click coarser to compensate for the slightly taller bed. Ratio 1:16.7 Time 3:25 Dose 15g
- 02 Dark Roast Cafec Deep 45 CAFEC Ratio 1:15 Time 3:00 Dose 16g Low temperature extraction for dark roasts. The steep 45-degree ridges keep flow consistent for a clean dark roast cup. Ratio 1:15 Time 3:00 Dose 16g
- 03 Iced Cafec Deep 45 CAFEC Ratio 1:10 Time 2:30 Dose 20g Flash iced coffee with the Cafec Deep 45. The deeper ridges allow aggressive extraction for a concentrated brew over ice. Ratio 1:10 Time 2:30 Dose 20g
- 04 Osmotic Flow Cafec Deep 45 CAFEC Ratio 1:16 Time 3:30 Dose 25g Cafec's osmotic flow method for the Deep 45. Continuous center pour through the deep filtration layer. Ratio 1:16 Time 3:30 Dose 25g
- 05 Single Pour Cafec Deep 45 CAFEC Ratio 1:16.7 Time 3:00 Dose 15g One continuous pour after bloom. The 45-degree ridges self-regulate flow for an easy, consistent brew. Ratio 1:16.7 Time 3:00 Dose 15g
- 06 Bold Cafec Deep 45 CAFEC Ratio 1:15 Time 3:30 Dose 25g Cafec's recipe for the Deep 45 dripper optimized for medium-dark roasts. Lower temperature prevents bitter extraction from darker roasts. The deep cone shape extends contact time for a full-bodied cup. Ratio 1:15 Time 3:30 Dose 25g
- 07 Iced Cafec Deep 45 CAFEC Ratio 1:10 Time 3:00 Dose 25g Flash-brewed iced coffee in the Cafec Deep 45. The deep cone shape extends contact time, ideal for concentrated extraction needed for iced coffee. Over 200g of ice. Ratio 1:10 Time 3:00 Dose 25g
- 08 Official Japanese Siphon Blue Bottle Coffee Ratio 1:14.6 Time 2:30 Dose 24g Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Ratio 1:14.6 Time 2:30 Dose 24g
- 09 Classic Japanese Siphon Hario Ratio 1:15 Time 2:00 Dose 20g Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Ratio 1:15 Time 2:00 Dose 20g
- 10 Competition Siphon Japanese Siphon Ratio 1:15 Time 3:30 Dose 20g Championship-style siphon (vacuum pot) recipe. Precise temperature control with stirring technique for a remarkably clean, aromatic cup. The theatrical brewing method produces some of the clearest coffee possible. Ratio 1:15 Time 3:30 Dose 20g
- 11 Dark Roast Japanese Siphon Ratio 1:13.6 Time 2:15 Dose 22g Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Ratio 1:13.6 Time 2:15 Dose 22g
- 12 Cross Stir Japanese Siphon Espresso Workshop Ratio 1:15.3 Time 2:10 Dose 15g Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Ratio 1:15.3 Time 2:10 Dose 15g
- 13 High Extraction — Two-Stir Japanese Siphon Jonathan Gagné Ratio 1:15.2 Time 2:15 Dose 23g Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Ratio 1:15.2 Time 2:15 Dose 23g
- 14 High Extraction — Turkish-Fine Japanese Siphon Jonathan Gagné Ratio 1:16.7 Time 2:30 Dose 24g Ultra-fine grind siphon recipe by Jonathan Gagne (Coffee ad Astra). Extremely fine grind yields 23-24% extraction with a short steep time. Ratio 1:16.7 Time 2:30 Dose 24g
- 15 Iced Siphon Japanese Siphon Ratio 1:10 Time 3:10 Dose 25g Flash-brewed iced siphon coffee. Higher dose brewed at double strength, then poured over ice. The siphon's clean extraction combined with rapid cooling produces a bright, aromatic iced coffee. Ratio 1:10 Time 3:10 Dose 25g