Five Pours

Cafec Deep 27 Cafec by Cafeshi

CAFESHI's everyday Deep 27 recipe, the one the author calls a base that always works. Five equal pours of a fifth of the water each at 1:16, with a much finer grind than on a Flower Dripper to make up for the small dose.

1:16 Ratio

3:00 Total

10g Dose

93°C Temp

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Parameters

10 g
Coffee: 160 g
Water: 1:16
Ratio: 93 °C
Temp: 4 medium-fine
Grind: 3:00
Total: ~160 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 6
0:00

35s

Pour in a spiral to 32g. Let it bloom.

+32g→ 32g Spiral 4g/s 8s 93°C
Pour 2 / 6
0:35

30s

Pour in a spiral to 64g.

+32g→ 64g Spiral 4g/s 8s
Pour 3 / 6
1:05

30s

Pour in a spiral to 96g.

+32g→ 96g Spiral 4g/s 8s
Pour 4 / 6
1:35

30s

Pour in a spiral to 128g.

+32g→ 128g Spiral 4g/s 8s
Pour 5 / 6
2:05

55s

Pour in a spiral to 160g.

+32g→ 160g Spiral 4g/s 8s
Done 6 / 6
3:00

Finish when the coffee stops dripping.

Notes

Every pour is 32g, a fifth of the water, and the first one is the bloom. The author gives no times or temperature: the pour marks and 93°C are our pacing, taken from the author's Flower Dripper recipe. If a pour has not drained by the next mark, wait for it.