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- 01 Dark Roast byCAFEC Low temperature extraction for dark roasts. The steep 45-degree ridges keep flow consistent for a clean dark roast cup. Cafec Deep 45 Ratio 1:15 Time 3:00
- 02 Iced byCAFEC Flash iced coffee with the Cafec Deep 45. The deeper ridges allow aggressive extraction for a concentrated brew over ice. Cafec Deep 45 Ratio 1:10 Time 2:30
- 03 Light 4:6 byTetsu Kasuya Kasuya's 4:6 method tuned for light roasts on the Deep 45. Same five-pour cadence, but a smaller first pour shifts the balance away from acidity and a higher temperature pulls more out of bright beans. Cafec Deep 45 Ratio 1:15 Time 5:00
- 04 Kissaten Style byCAFEC Rich, full-bodied kissaten-style Japanese coffee shop brew on the Deep 45. Cafec Deep 45 Ratio 1:16 Time 3:00
- 05 Three Pulse byOnyx Coffee Lab Onyx's three-pulse approach scaled for the Deep 45. Bloom with a swirl, then three pulses spaced a minute apart — clean extraction across three cups. Cafec Deep 45 Ratio 1:16 Time 4:30
- 06 Ultimate Technique byJames Hoffmann 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. Cafec Deep 45 Ratio 1:16.7 Time 4:30
- 07 Bold byCAFEC 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. Cafec Deep 45 Ratio 1:15 Time 3:30
- 08 Iced byCAFEC 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. Cafec Deep 45 Ratio 1:10 Time 3:00
- 09 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
- 10 Japanese byKurasu Traditional Japanese Kono Meimon method. The distinctive Kono point-pour technique: slow drips targeting only the center of the bed, never touching the filter walls. Produces a rich, full-bodied cup. Kono Meimon Ratio 1:15 Time 3:00
- 11 Kyoto byKurasu Kurasu Kyoto's Kono Meimon recipe. Six small pours with toothpick stir for a rich, complex cup. Classic kissaten-inspired method. Kono Meimon Ratio 1:15 Time 3:00
- 12 Competition byKono High extraction competition recipe for the Kono Meimon. Kono Meimon Ratio 1:16.7 Time 3:30
- 13 Dark Roast — Standard byKono Low-temp for dark roasts on the Kono Meimon. Kono Meimon Ratio 1:15 Time 3:00
- 14 Point Pour byKono Traditional Kono point-pour method. Center only, never touching the walls. Kono Meimon Ratio 1:16.7 Time 3:15
- 15 Japanese Point Drip byKono Traditional Kono point-drip method. Drop-by-drop pour at center creates a rich, concentrated cup without harsh bitterness. Kono Meimon Ratio 1:15 Time 2:30