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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 Japanese Kono Meimon Kurasu Ratio 1:15 Time 3:00 Dose 16g 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. Ratio 1:15 Time 3:00 Dose 16g
- 09 Kyoto Kono Meimon Kurasu Ratio 1:15 Time 3:00 Dose 16g Kurasu Kyoto's Kono Meimon recipe. Six small pours with toothpick stir for a rich, complex cup. Classic kissaten-inspired method. Ratio 1:15 Time 3:00 Dose 16g
- 10 Competition Kono Meimon Kono Ratio 1:16.7 Time 3:30 Dose 15g High extraction competition recipe for the Kono Meimon. Ratio 1:16.7 Time 3:30 Dose 15g
- 11 Point Pour Kono Meimon Kono Ratio 1:16.7 Time 3:15 Dose 15g Traditional Kono point-pour method. Center only, never touching the walls. Ratio 1:16.7 Time 3:15 Dose 15g
- 12 Japanese Point Drip Kono Meimon Kono Ratio 1:15 Time 2:30 Dose 15g Traditional Kono point-drip method. Drop-by-drop pour at center creates a rich, concentrated cup without harsh bitterness. Ratio 1:15 Time 2:30 Dose 15g
- 13 Official Kono Meimon Project Barista Ratio 1:15.8 Time 2:45 Dose 12g Project Barista's Kono Meimon recipe. Four gentle pours for a sweet, full-bodied single cup. Ratio 1:15.8 Time 2:45 Dose 12g