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Cafec Deep 27

Cafec Deep 27 Cafec

Osmotic Flow

by CAFEC

Cafec's osmotic flow method for the Deep 27. Continuous center pour creates concentration gradient for even extraction.

1:16.7 Ratio
2:30 Total
15g Dose
90°C Temp

Parameters

15 g
Coffee
250 g
Water
1:16.7
Ratio
90 °C
Temp
5 medium
Grind
2:30
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

2:30 · total
  1. Bloom 1 / 5
    0:00

    To

    30g

    +30g add
    10s Slow

    Pour 30g to bloom.

  2. Pour 2 / 5
    0:30

    To

    80g

    +50g add
    15s Slow

    Pour to 80g total. Watch flow switch from stream to drips.

  3. Pour 3 / 5
    1:00

    To

    160g

    +80g add
    20s Slow

    When flow switches to drips, pour to 160g total.

  4. Pour 4 / 5
    1:30

    To

    250g

    +90g add
    20s Slow

    When flow switches to drips again, pour to 250g total. Remove dripper when desired volume reached.

  5. Done 5 / 5
    2:30

    Brew complete.

Notes

The Deep 27's steep 27-degree angle creates fast flow. Pour continuously at center point following Cafec's osmotic flow principle. Timing is guided by watching the flow rather than strict clock intervals.

Original source

Recipe by CAFEC, published at cafec-jp.com.

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Next step

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Bloom

0:00

30g

+80g add

10s
Bloom · 1/5 0:00
Open in Gota