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- 16 Bypass byCafeshi Cafeshi's iced bypass on the Cafec Deep 27. Hot water extracts the bed at filter strength; ice in the carafe drops the temperature without touching the extraction. Body and aromatics survive — none of the watered-down feel. Cafec Deep 27 Ratio 1:15 Time 2:45
- 17 Kasuya 4:6 byTetsu Kasuya Kasuya's 4:6 method ported to the Deep 27. Five even centre pours of 45g each, separated by 45 seconds. The first 40% controls sweetness/acidity balance, the last 60% controls strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep 27 Ratio 1:15 Time 4:00
- 18 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
- 19 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
- 20 Competition Style byCAFEC Four-pour competition technique for the Flower Cup 1. Flower ridges let paper breathe so you can grind finer. Cafec Flower Cup 1 Ratio 1:16.7 Time 2:50
- 21 High Extraction byJames Hoffmann 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. Cafec Flower Cup 1 Ratio 1:16.7 Time 3:30
- 22 Kasuya 4:6 byTetsu Kasuya 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. Cafec Flower Cup 1 Ratio 1:15 Time 3:30
- 23 Light Roast byCAFEC 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. Cafec Flower Cup 1 Ratio 1:16.7 Time 2:30
- 24 Swirl Method byCAFEC Two-pour method with swirls for the Cafec Flower Cup 1. One notch finer than V60 grind for sweeter, more balanced results. Cafec Flower Cup 1 Ratio 1:16.7 Time 2:50
- 25 Two Pour byProject Barista A two-pour Cafec Flower technique published by Project Barista. The 40g bloom plus single mid-brew pour gives a remarkably clean cup at a 1:16.7 ratio. Cafec Flower Cup 1 Ratio 1:16.7 Time 2:50
- 26 Competition Style byCAFEC Four-pour competition technique scaled up for the Flower Cup 4. Flower petals provide ideal airflow. Cafec Flower Cup 4 Ratio 1:16 Time 3:00
- 27 Light 4:6 byTetsu Kasuya Tetsu Kasuya's published light-roast variant of the 4:6 method. Same five-pour timing as the standard 4:6 but with a smaller first pour, shifting the 40% balance toward sweetness and body over brightness. Cafec Flower Cup 4 Ratio 1:15 Time 3:30
- 28 Kasuya 4:6 byTetsu Kasuya Tetsu Kasuya's 4:6 method on the Cup 4. Five timed pours of 60g each. The first two define brightness and sweetness; the last three control strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Flower Cup 4 Ratio 1:15 Time 3:30
- 29 Japanese Iced byCAFEC Cafec's house Japanese-iced recipe for the Flower Oval 101 — concentrated 1:10 hot brew over 100g of ice in the server. Final ratio lands around 1:15.6 once the ice has melted, with bright citric and fruity notes preserved by the flash chill. Cafec Flower Oval 101 Ratio 1:10 Time 2:30
- 30 Light 4:6 byTetsu Kasuya Kasuya 4:6 dialed for light roasts on the Flower Oval 101. The first flavour pour is smaller — 30g instead of the standard 40 percent — which damps brightness in favour of body in the four strength pours that follow. Cafec Flower Oval 101 Ratio 1:15 Time 3:45