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- 01 Kissaten Style byCAFEC Pre-war Japanese café style on the Deep Pro. 20g of coffee with 320g of water at 88 °C, a slow continuous pour that runs for three minutes, drawdown around 5:00. Cafec Deep Pro Ratio 1:16 Time 5:00
- 02 Kissaten Style byCAFEC Adapted from Cafec's Deep 45 kissaten approach for the trapezoid. 30g dose, only 300g of water (1:10), 80°C, three minutes of slow continuous pouring after the bloom. The cup that comes out is concentrated, low-acid, syrupy — built to be sipped slowly with milk and sugar in a kissaten booth. Cafec Flower Oval 102 Ratio 1:10 Time 5:30
- 03 Arabic Style with Cardamom Traditional Arabic coffee with cardamom. Light roast, spiced. Ibrik / Cezve Ratio 1:12 Time 5:00
- 04 Turkish Coffee Traditional Turkish coffee: extra-fine grind, no filter, slow heat until it foams. Ibrik / Cezve Ratio 1:9.3 Time 4:40
- 05 Ca Phe Den (Black) Traditional Vietnamese black coffee (ca phe den). Strong, full-bodied, brewed without milk. Vietnamese Phin Ratio 1:8 Time 5:00
- 06 Phin Dark Roast Optimized for very dark roasts and robusta blends. Vietnamese Phin Ratio 1:7.3 Time 5:30
- 07 Traditional Traditional Vietnamese phin drip coffee. Strong, slow-drip brew served over condensed milk and ice. Uses a medium-coarse grind with the signature phin filter for a rich, chocolatey cup. Vietnamese Phin Ratio 1:10 Time 5:00