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- 01 Dynamic Pour Cafec Deep 45 Kurasu Ratio 1:15.4 Time 3:30 Dose 26g Kurasu's two-cup dynamic pour adapted to the Deep 45. Fast, decisive pours that build water level quickly — the deep bed does the contact-time work, the kettle just keeps up. Ratio 1:15.4 Time 3:30 Dose 26g
- 02 Light 4:6 Cafec Deep 45 Tetsu Kasuya Ratio 1:15 Time 5:00 Dose 30g 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. Ratio 1:15 Time 5:00 Dose 30g
- 03 Kasuya 4:6 Cafec Deep 45 Tetsu Kasuya Ratio 1:15 Time 5:00 Dose 30g Kasuya's 4:6 method scaled for the Deep 45. Five even pours of 90g every 45 seconds. Lower temperature and a heavier first pour ratio bring out chocolate and sweetness from medium-to-dark roasts. Pick the roast on the recipe screen — the water temperature follows. Ratio 1:15 Time 5:00 Dose 30g
- 04 Kissaten Style Cafec Deep 45 CAFEC Ratio 1:16 Time 3:00 Dose 20g Rich, full-bodied kissaten-style Japanese coffee shop brew on the Deep 45. Ratio 1:16 Time 3:00 Dose 20g
- 05 Multi-Cup Pulse Cafec Deep 45 CAFEC Ratio 1:16 Time 3:30 Dose 30g Multi-cup pulse method for the Deep 45. Full extraction through the deep bed for 4 cups. Ratio 1:16 Time 3:30 Dose 30g
- 06 Pulse Pour Cafec Deep 45 CAFEC Ratio 1:16 Time 4:00 Dose 25g Pulse pour adaptation for the Cafec Deep 45. An alternative to the continuous osmotic flow approach. Ratio 1:16 Time 4:00 Dose 25g
- 07 Three Pulse Cafec Deep 45 Onyx Coffee Lab Ratio 1:16 Time 4:30 Dose 32g 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. Ratio 1:16 Time 4:30 Dose 32g
- 08 Competition Style Cafec Flower Cup 1 CAFEC Ratio 1:16.7 Time 2:50 Dose 12g Four-pour competition technique for the Flower Cup 1. Flower ridges let paper breathe so you can grind finer. Ratio 1:16.7 Time 2:50 Dose 12g
- 09 Four Pour Cafec Flower Cup 1 CAFEC Ratio 1:16.7 Time 2:30 Dose 12g Four equal pours every 30 seconds — Tanat Coffee's published Flower recipe. Even pulses keep the slurry temperature steady and let the flower ribs do the rest. Ratio 1:16.7 Time 2:30 Dose 12g
- 10 High Extraction Cafec Flower Cup 1 James Hoffmann Ratio 1:16.7 Time 3:30 Dose 15g Aggressive extraction technique adapted from James Hoffmann's *Better 1 Cup V60* on the Flower Cup 1. Vigorous bloom + mid-brew stirs maximize extraction on light roasts. Ratio 1:16.7 Time 3:30 Dose 15g
- 11 Kasuya 4:6 Cafec Flower Cup 1 Tetsu Kasuya Ratio 1:15 Time 3:30 Dose 15g Tetsu Kasuya's 4:6 method — World Brewers Cup 2016 — adapted to the Cup 1. Five timed pours of 45g each. The first two define the cup's brightness and sweetness; the last three control its strength. Pick the roast on the recipe screen — the water temperature follows. Ratio 1:15 Time 3:30 Dose 15g
- 12 Light Roast Cafec Flower Cup 1 CAFEC Ratio 1:16.7 Time 2:30 Dose 12g Cafec's recommended recipe for the Flower Dripper Cup 1 with light roast coffees. The Flower Dripper's petal-shaped ribs promote airflow for a clean, bright extraction. Ratio 1:16.7 Time 2:30 Dose 12g
- 13 Official Graycano Nicole Battefeld-Montgomery Ratio 1:16.5 Time 2:45 Dose 17g Nicole Battefeld-Montgomery's recipe for the Graycano dripper (which she co-designed). Four pours with a focus on agitation during bloom. The Graycano's dual-material design retains heat from glass while being shatterproof with its metal casing. Ratio 1:16.5 Time 2:45 Dose 17g
- 14 Competition Five Pour Graycano Graycano Ratio 1:16.7 Time 3:00 Dose 15g Competition-style Graycano recipe inspired by Brewers Cup champions. Five equal 50g pours with finer grind for maximum extraction. Ratio 1:16.7 Time 3:00 Dose 15g
- 15 Five Pour Cone Graycano Graycano Ratio 1:16.7 Time 3:30 Dose 15g Five-pour method with cone filter for washed coffees. Finer grind allows higher extraction with more body and texture. Ratio 1:16.7 Time 3:30 Dose 15g