Cafec Deep 27 Cafec
Ultimate Technique
Hoffmann's Ultimate V60 Technique adapted to the Deep 27. Two main pours, all to the centre — the steep cone wants a single column of water, not the slow spirals you would use on a V60.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 5 medium
- Grind
- 4:00
- Total
- 1
- Servings
Method
4:00 · total-
Bloom 1 / 50:00+60g add
To
60g
10s CenterPour 60g to the centre (4x dose). Swirl the dripper gently to saturate all grounds evenly.
-
Pour 2 / 50:45+90g add
To
150g
30s CenterPour to 150g cumulative, all to the centre, taking the full 30 seconds.
-
Pour 3 / 51:30+100g add
To
250g
30s CenterPour to 250g cumulative, all to the centre, taking the full 30 seconds.
-
Swirl 4 / 52:00
Swirl the dripper gently to flatten the coffee bed.
-
Done 5 / 54:00
Drawdown complete. Target around 4:00.
Notes
Original source
Recipe by James Hoffmann, published at youtube.com.
More Cafec Deep 27 recipes
See all Cafec Deep 27 recipes- 01 Base Recipe Cafeshi Ratio 1:16.7 Time 3:40 Dose 15g Cafeshi's baseline ported to the Deep 27. Same dose, ratio and gesture as the Flower Cup 1 version — the 27° cone holds the bed taller, so the grind opens up two clicks to keep contact time honest. Ratio 1:16.7 Time 3:40 Dose 15g
- 02 Bypass Cafeshi Ratio 1:15 Time 2:45 Dose 10g Cafeshi's iced bypass on the Cafec Deep 27. Hot water extracts the bed at filter strength; ice in the carafe drops the temperature without touching the extraction. Body and aromatics survive — none of the watered-down feel. Ratio 1:15 Time 2:45 Dose 10g
- 03 Kasuya 4:6 Tetsu Kasuya Ratio 1:15 Time 4:00 Dose 15g Kasuya's 4:6 method ported to the Deep 27. Five even centre pours of 45g each, separated by 45 seconds. The first 40% controls sweetness/acidity balance, the last 60% controls strength. Pick the roast on the recipe screen — the water temperature follows. Ratio 1:15 Time 4:00 Dose 15g
- 04 Official CAFEC Ratio 1:12.5 Time 2:00 Dose 12g CAFEC's own recommended recipe for the Deep 27. Just 12g of coffee and a continuous center pour. The 27-degree angle does the work. Ratio 1:12.5 Time 2:00 Dose 12g
- 05 Osmotic Flow CAFEC Ratio 1:16.7 Time 2:30 Dose 15g Cafec's osmotic flow method for the Deep 27. Continuous center pour creates concentration gradient for even extraction. Ratio 1:16.7 Time 2:30 Dose 15g
More by James Hoffmann
View all recipes by James Hoffmann- 01 Inverted Shot AeroPress Ratio 1:5 Time 2:00 Dose 18g Ratio 1:5 Time 2:00 Dose 18g
- 02 Iced AeroPress Ratio 1:10.9 Time 5:00 Dose 22g Ratio 1:10.9 Time 5:00 Dose 22g
- 03 Ultimate AeroPress Ratio 1:18.2 Time 3:25 Dose 11g Ratio 1:18.2 Time 3:25 Dose 11g
- 04 Ultimate Technique Cafec Deep 45 Ratio 1:16.7 Time 4:30 Dose 30g Ratio 1:16.7 Time 4:30 Dose 30g
- 05 Ultimate Technique Cafec Deep Pro Ratio 1:16.7 Time 5:00 Dose 30g Ratio 1:16.7 Time 5:00 Dose 30g