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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 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
- 07 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
- 08 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
- 09 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
- 10 Partial Press French Press 8 Cup Blue Bottle Coffee Ratio 1:11.7 Time 4:20 Dose 30g Blue Bottle Coffee's French Press method. Bloom first, then add water to full. Press to just above the grounds — not all the way down. This gentle approach produces a cleaner French Press cup. Ratio 1:11.7 Time 4:20 Dose 30g
- 11 Iced Batch French Press French Press 8 Cup Blue Bottle Coffee Ratio 1:12.5 Time 4:15 Dose 40g Flash-brewed iced French Press for a group. Brew at double strength then pour over ice. The French Press's full-bodied extraction stands up well to dilution from ice. Ratio 1:12.5 Time 4:15 Dose 40g
- 12 Classic French Press 8 Cup Specialty Coffee Association Ratio 1:16.7 Time 4:30 Dose 30g The traditional French press recipe: coarse grind, 4-minute steep, plunge. Ratio 1:16.7 Time 4:30 Dose 30g
- 13 Coffee Concentrate French Press 8 Cup Specialty Coffee Association Ratio 1:8 Time 5:15 Dose 50g A strong concentrate from the French press, ideal for lattes, iced coffee, or diluting to taste. Ratio 1:8 Time 5:15 Dose 50g
- 14 Clean Decant French Press 8 Cup Barista Hustle Ratio 1:16.7 Time 9:00 Dose 18g French press brewed like a cupping bowl. No plunge, maximum clarity. Ratio 1:16.7 Time 9:00 Dose 18g
- 15 Dark Roast French Press 8 Cup Specialty Coffee Association Ratio 1:17.9 Time 3:05 Dose 28g Adapted for dark roast: lower temperature, shorter steep, and coarser grind. Ratio 1:17.9 Time 3:05 Dose 28g