Pulse Brew
by CAFEC for Cafec Deep 27 original source (cafec-jp.com)
CAFEC's pulse approach for the Deep 27 keeps the water level low across many small additions. Lighter agitation than the stir method limits bypass and emphasizes clarity while the narrow bed maintains extraction.
Before you start
You need
- Cafec Deep 27
- Scale
- Water at 93 °C
Notes from CAFEC
Use small, centered pulses and let the slurry settle between them without exposing the bed. Keep kettle height and flow consistent, because extra turbulence accumulates quickly over many additions. If the cup lacks sweetness, fine slightly; if it tastes rough, reduce agitation first.
Steps · 2:30
7 steps · 6 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 7, 0:00until 0:08 30 g
Bloom. Pour in the centre to 30g. Keep the spout at the same height and only a shallow layer of water above the coffee bed. Let it bloom.
Center pour 3.8 g/s · 8s 93 °C
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Step 2 of 7, 1:00until 1:08 60 g+30
Wait until the slurry surface settles. Pour in the centre to 60g. Keep the spout at the same height and only a shallow layer of water above the coffee bed.
Center pour 3.8 g/s · 8s
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Step 3 of 7, 1:15until 1:23 90 g+30
Wait until the slurry surface settles. Pour in the centre to 90g. Keep the spout at the same height and only a shallow layer of water above the coffee bed.
Center pour 3.8 g/s · 8s
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Step 4 of 7, 1:30until 1:38 120 g+30
Wait until the slurry surface settles. Pour in the centre to 120g. Keep the spout at the same height and only a shallow layer of water above the coffee bed.
Center pour 3.8 g/s · 8s
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Step 5 of 7, 1:45until 1:53 150 g+30
Wait until the slurry surface settles. Pour in the centre to 150g. Keep the spout at the same height and only a shallow layer of water above the coffee bed.
Center pour 3.8 g/s · 8s
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Step 6 of 7, 2:00until 2:05 170 g+20
Wait until the slurry surface settles. Pour in the centre to 170g. Keep the spout at the same height and only a shallow layer of water above the coffee bed.
Center pour 4 g/s · 5s
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Step 7 of 7, 2:30
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 2:30. If not, change just one thing in the next cup:
- Past 3:00? Grind coarser
- Done before 2:00? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 5
150 g
+30 g add water
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