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- 16 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
- 17 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
- 18 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
- 19 Classic Cafec Deep Pro CAFEC Ratio 1:16 Time 3:30 Dose 30g Batch recipe for the Deep Pro. 30g of coffee to 480g of water at 1:16, four pours over four to five minutes. Ratio 1:16 Time 3:30 Dose 30g
- 20 Dynamic Pour Cafec Deep Pro Kurasu Ratio 1:15.4 Time 3:30 Dose 26g Kurasu's two-cup pour-over routine adapted to the Deep Pro. 26g of coffee with 400g of water at 1:15.4, four fast pours that build kinetic energy in the bed. Ratio 1:15.4 Time 3:30 Dose 26g
- 21 Pulse Pour Cafec Deep Pro CAFEC Ratio 1:16 Time 4:00 Dose 25g Cafec's pulse adaptation for the Deep Pro. 25g of coffee with 400g of water, four pulses after the bloom, drawdown around 4:00. Ratio 1:16 Time 4:00 Dose 25g
- 22 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
- 23 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
- 24 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
- 25 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
- 26 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
- 27 All-Round Cafec Flower Cup 4 CAFEC Ratio 1:16 Time 3:00 Dose 20g Versatile recipe for the Cafec Flower Dripper Cup 4. The petal-shaped ribs promote airflow for a fast, clean extraction. Works well across all roast levels. Ratio 1:16 Time 3:00 Dose 20g
- 28 Classic Cafec Flower Cup 4 CAFEC Ratio 1:15 Time 3:00 Dose 20g Osmotic flow method for the Flower Cup 4. Flower ribs ensure clean extraction without trapping grounds. Ratio 1:15 Time 3:00 Dose 20g
- 29 Competition Style Cafec Flower Cup 4 CAFEC Ratio 1:16 Time 3:00 Dose 20g Four-pour competition technique scaled up for the Flower Cup 4. Flower petals provide ideal airflow. Ratio 1:16 Time 3:00 Dose 20g
- 30 Dynamic Pour Cafec Flower Cup 4 Kurasu Ratio 1:15.4 Time 2:50 Dose 26g Kurasu's two-cup Flower recipe at 1:15.4. The signature gesture is the speed: each pour goes in over roughly 10 seconds for 80-120g, building agitation that pulls body without grinding finer. Ratio 1:15.4 Time 2:50 Dose 26g