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- 01 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
- 02 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
- 03 Bloom Dark Roast byEspro Low-temp for dark roasts on the Espro Bloom. Espro Bloom Ratio 1:15 Time 3:00
- 04 Light Roast byEspro Espro Bloom recipe optimized for light roasts. Higher temp and finer grind. Espro Bloom Ratio 1:16.7 Time 3:00
- 05 Smooth 1:17 byCafeshi Drink-strength cold brew at a 1:17 ratio — no concentrate, no dilution at serving. Cafeshi's take on the everyday batch: combine, refrigerate, strain, pour over ice. Cold Brew Ratio 1:16.7
- 06 Classic bySpecialty Coffee Association Overnight cold water extraction. Smooth, sweet, low acidity, and naturally less bitter. Cold Brew Ratio 1:6
- 07 Concentrate 24hr Strong 24-hour cold brew concentrate. Dilute 1:1 before serving. Cold Brew Ratio 1:6
- 08 Filtron byStumptown Coffee Roasters Stumptown's Filtron cold brew concentrate. 16-hour steep at room temperature for a smooth, chocolatey concentrate. Cold Brew Ratio 1:4.7
- 09 Milk Punch byBarista Hustle Cold brew concentrate for milk punch. Strong base for mixing with milk. Cold Brew Ratio 1:8
- 10 Nitro-Style Concentrate Extra strong concentrate for nitro or creamy cold brew. Cold Brew Ratio 1:7.5
- 11 Toddy byCounter Culture Coffee Counter Culture's Toddy cold brew method with a hot bloom for enhanced flavor extraction. Cold Brew Ratio 1:8