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11 results
- 01 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
- 02 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
- 03 Dynamic Pour byKurasu 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. Cafec Deep Pro Ratio 1:15.4 Time 3:30
- 04 Pulse Pour byCAFEC Cafec's pulse adaptation for the Deep Pro. 25g of coffee with 400g of water, four pulses after the bloom, drawdown around 4:00. Cafec Deep Pro Ratio 1:16 Time 4:00
- 05 Single Pour byCAFEC Small-batch single-pour for the Deep Pro. 15g of coffee with 250g of water, bloom and one continuous centre pour, drawdown around 3:30. Cafec Deep Pro Ratio 1:16.7 Time 3:30
- 06 Dark Roast byBasic Barista Low temperature extraction for dark roasts on the Graycano. The ceramic thermal mass helps maintain temperature stability. Graycano Ratio 1:15 Time 3:00
- 07 Pour Over byGraycano The Graycano's double-wall stainless steel design for temperature stability. Graycano Ratio 1:16.3 Time 3:10
- 08 Pulse Pour byGraycano Graycano pulse pour method. Multiple controlled pours for balanced extraction. Graycano Ratio 1:16.7 Time 2:45
- 09 Single Pour byBasic Barista Simple single continuous pour on the Graycano. The dripper's natural flow characteristics make this technique reliable. Graycano Ratio 1:16.7 Time 3:00
- 10 Wave Filter with Coin byGraycano Basic Barista's wave filter recipe using the Graycano Coin. Three equal pours after bloom for a sweet, full-bodied cup. Graycano Ratio 1:16.7 Time 2:30
- 11 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6 Time 2:15