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- 01 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
- 02 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
- 03 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
- 04 Kono Dark Roast — Ultra-Low byKurasu Kono Meimon method for dark roast coffees. Even lower temperature (85°C) and coarser grind. The Kono's center-pour technique naturally limits agitation for a smooth, non-bitter dark roast. Kono Meimon Ratio 1:15 Time 3:00
- 05 Dark Roast — Standard byKono Low-temp for dark roasts on the Kono Meimon. Kono Meimon Ratio 1:15 Time 3:00