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- 01 Base Recipe byCafeshi Cafeshi's baseline ported to the Deep Pro. Same 45° geometry as the Deep 45 but with the original hexagonal-rib body — single click coarser than the Flower Cup 1 baseline, same gesture otherwise. Cafec Deep Pro Ratio 1:16.7 Time 3:20
- 02 Dark Roast byCAFEC Single-cup Deep Pro recipe tuned for dark roasts. 16g of coffee with 240g of water at 88 °C, two pours, drawdown around 3:30. Cafec Deep Pro Ratio 1:15 Time 3:30
- 03 Japanese Iced byCAFEC 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. Cafec Deep Pro Ratio 1:10 Time 2:30
- 04 Kissaten Style byCAFEC 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. Cafec Deep Pro Ratio 1:16 Time 5:00
- 05 Large Brew byCAFEC 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. Cafec Deep Pro Ratio 1:16 Time 4:30
- 06 Osmotic Flow byCAFEC 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. Cafec Deep Pro Ratio 1:16 Time 4:30
- 07 Single Pour byCAFEC 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. Cafec Deep Pro Ratio 1:16.7 Time 3:30
- 08 Ultimate Technique byJames Hoffmann 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. Cafec Deep Pro Ratio 1:16.7 Time 5:00
- 09 6-Cup Concentrate byChemex Chemex 6-cup brewed as concentrate for dilution. Higher 1:9 ratio produces a strong base that can be diluted with hot water (americano-style) or poured over ice for iced coffee. Chemex 6 Cup Ratio 1:9.1 Time 4:00
- 10 Light Roast 6-Cup byChemex Chemex 6-cup optimized for light roasts. Higher temperature and slightly more coffee for a richer extraction from dense, light-roasted beans. The thick Chemex filter highlights the clarity of light roasts beautifully. Chemex 6 Cup Ratio 1:16.3 Time 4:30
- 11 Coffee Concentrate byChemex A stronger brew ratio for diluting with hot water or milk. Great as a base. Chemex 6 Cup Ratio 1:10 Time 4:00
- 12 Dark Roast byChemex Adapted for dark roast: lower temperature and faster brew to reduce bitterness. Chemex 6 Cup Ratio 1:17 Time 3:30
- 13 Iced Coffee byChemex Japanese iced coffee method adapted for the Chemex. Brew hot over ice for maximum aroma retention. Chemex 6 Cup Ratio 1:10 Time 3:00
- 14 V60 Adaptation byJames Hoffmann James Hoffmann's Chemex adaptation of his V60 method: bloom with stir, two main pours, agitation stir, and a gentle shake. Uses medium-fine grind since Chemex's thick filter slows drawdown. Chemex 6 Cup Ratio 1:16.7 Time 4:10
- 15 Spoon-Dug Bloom byScott Rao Scott Rao's Chemex technique: aggressive bloom dig with spoon, then a continuous pour. Rao notes the Chemex makes consistent extraction difficult due to slow drawdown. Ratio 1:17. Chemex 6 Cup Ratio 1:17 Time 4:00