Search recipes
18 results
- 01 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
- 02 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
- 03 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
- 04 Ultimate Technique Cafec Deep 45 James Hoffmann Ratio 1:16.7 Time 4:30 Dose 30g Hoffmann's Ultimate V60 Technique scaled for batch on the Deep 45. Bloom plus two long pours, with a swirl to flatten the bed before drawdown. Ratio 1:16.7 Time 4:30 Dose 30g
- 05 Large Brew Cafec Deep 45 CAFEC Ratio 1:16 Time 5:00 Dose 25g The larger Deep 45 for two-cup brews with the same deep immersion character. Ratio 1:16 Time 5:00 Dose 25g
- 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 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
- 09 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
- 10 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
- 11 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
- 12 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
- 13 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
- 14 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
- 15 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