Cafec Deep 45 Cafec

Light 4:6

Kasuya's 4:6 method tuned for light roasts on the Deep 45. Same five-pour cadence, but a smaller first pour shifts the balance away from acidity and a higher temperature pulls more out of bright beans.

1:15 Ratio

5:00 Total

30g Dose

93°C Temp

Parameters

30 g
Coffee: 450 g
Water: 1:15
Ratio: 93 °C
Temp: 8 coarse
Grind: 5:00
Total: 3
Servings

Grind · 8/10 · coarse

FINE COARSE

Method

5:00 · total

Pour 1 / 6
0:00

To

75g

+75g add

12s Center

Pour 75g to the centre. First pour of the 40% phase — smaller for less brightness.
Pour 2 / 6
0:45

To

169g

+94g add

15s Center

Pour to 169g cumulative. Second pour of the 40% phase — emphasises sweetness.
Pour 3 / 6
1:30

To

263g

+94g add

15s Center

Pour to 263g cumulative. First pour of the 60% phase.
Pour 4 / 6
2:15

To

357g

+94g add

15s Center

Pour to 357g cumulative.
Pour 5 / 6
2:45

To

450g

+93g add

15s Center

Pour to 450g cumulative. Final pour.
Done 6 / 6
5:00

Drawdown complete. Target around 5:00.

Notes

First pour is 75g (instead of the standard 90g). The four following pours stay close to 94g each. Total 450g. Smaller first pour at the same temperature would leave the cup thin — the 93°C water (vs the dark-roast version's 88°C) gives the extraction what it needs. Designed for floral, citric light roasts where the standard 4:6 split would push acidity past pleasant. Coarse grind, same as the dark-roast Kasuya version. The grind compensates for the deep bed regardless of split. Ratio: 67g/L. Drawdown around 5:00.

Original source

Recipe by Tetsu Kasuya, published at en.philocoffea.com.

Tetsu Kasuya

21 recipes

In the cup