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18 results
- 01 Bold byCAFEC Heavier-bodied recipe for the Deep Pro. 25g of coffee at 1:15 with three pours, drawdown around 4:30, built for chocolate and caramel. Cafec Deep Pro Ratio 1:15 Time 4:30
- 02 Classic byCAFEC Batch recipe for the Deep Pro. 30g of coffee to 480g of water at 1:16, four pours over four to five minutes. Cafec Deep Pro Ratio 1:16 Time 3:30
- 03 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
- 04 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
- 05 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
- 06 Multi-Cup Pulse byCAFEC Three-pulse batch for the Deep Pro. 30g of coffee with 480g of water, balanced and forgiving for daily multi-cup brewing. Cafec Deep Pro Ratio 1:16 Time 4:30
- 07 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
- 08 Three Pulse byOnyx Coffee Lab Onyx Coffee Lab's three-pulse method ported to the Deep Pro at batch scale. 30g of coffee with 480g of water at 95 °C, three even pulses on a wide spacing. Cafec Deep Pro Ratio 1:16 Time 4:30
- 09 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
- 10 Ca Phe Den (Black) Traditional Vietnamese black coffee (ca phe den). Strong, full-bodied, brewed without milk. Vietnamese Phin Ratio 1:8 Time 5:00
- 11 Coava Specialty Coava Coffee Roasters specialty phin recipe. Concentrated brew with a 1:6 ratio, designed for specialty single-origin beans. Vietnamese Phin Ratio 1:6.3 Time 5:30
- 12 Ca Phe Dua (Coconut) Vietnamese coconut coffee. Strong phin brew mixed with sweetened coconut cream over ice. Vietnamese Phin Ratio 1:8 Time 5:00
- 13 Phin Dark Roast Optimized for very dark roasts and robusta blends. Vietnamese Phin Ratio 1:7.3 Time 5:30
- 14 Ca Phe Trung (Egg Coffee) Hanoi-style egg coffee. Rich phin brew topped with egg cream. Vietnamese Phin Ratio 1:6 Time 4:30
- 15 Ca Phe Sua Da Classic Vietnamese iced coffee with condensed milk. Vietnamese Phin Ratio 1:7.5 Time 5:00