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23 results
- 01 Center Pour byCAFEC Iwasaki-style single-point pouring on the Deep Pro. 28g of coffee with 450g of water, every pour landing dead-centre, drawdown around 4:30. Cafec Deep Pro Ratio 1:16.1 Time 4:30
- 02 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
- 03 Kasuya 4:6 byTetsu Kasuya Tetsu Kasuya's 4:6 method scaled to the Deep Pro. Five equal centre pours of 90g at 45-second intervals — first 40% sets sweetness and acidity, last 60% sets strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep Pro Ratio 1:15 Time 5:30
- 04 Large Brew byCAFEC Two-pour large-cup recipe for the Deep Pro. 25g of coffee with 400g of water, drawdown around 4:30, designed for two oversize servings. Cafec Deep Pro Ratio 1:16 Time 4:30
- 05 Multi-Cup Pulse byCAFEC Three-pulse batch for the Deep Pro. 30g of coffee with 480g of water, balanced and forgiving for daily multi-cup brewing. Cafec Deep Pro Ratio 1:16 Time 4:30
- 06 Osmotic Flow byCAFEC The signature technique the Deep Pro was designed around. 30g of coffee at 1:16, a single continuous centre pour after the bloom, drawdown around 4:30. Cafec Deep Pro Ratio 1:16 Time 4:30
- 07 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
- 08 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
- 09 Three Pulse byOnyx Coffee Lab Onyx Coffee Lab's three-pulse method ported to the Deep Pro at batch scale. 30g of coffee with 480g of water at 95 °C, three even pulses on a wide spacing. Cafec Deep Pro Ratio 1:16 Time 4:30
- 10 Ultimate Technique byJames Hoffmann James Hoffmann's V60 Ultimate Technique adapted to the Deep Pro at scale. 30g of coffee with 500g of water, two main pours after the bloom, a final stir and swirl. Cafec Deep Pro Ratio 1:16.7 Time 5:00
- 11 The Aussie byOrea Recipe designed for fermented and anaerobic coffees. High temperature with coarse grind tames booziness while preserving complexity. Orea V4 Narrow Ratio 1:13.9 Time 3:00
- 12 The Bypass byOrea Matteo D'Ottavio's UK Brewing Championship recipe with post-brew dilution. Orea V4 Narrow Ratio 1:16.1 Time 3:00
- 13 Dara For Two byOrea Two-cup Dara with four spiral pours. V4 Narrow with Open Bottom and Flat paper with Negotiator. Orea V4 Narrow Ratio 1:16.7 Time 3:30
- 14 The Dara byOrea Four evenly spaced spiral pours for a balanced, sweet cup. V4 Narrow with Open Bottom and Flat paper with Negotiator. Orea V4 Narrow Ratio 1:16.7 Time 3:00
- 15 Easy Does It byOrea Five gentle spiral pours on the V4 Narrow. Flat paper with Negotiator for an approachable, balanced cup. Orea V4 Narrow Ratio 1:16.3 Time 3:00