Pulse Pour
Pulse pour adaptation for the Cafec Deep 45. An alternative to the continuous osmotic flow approach.
- Balanced
- Sweet
- Medium-bodied
- Medium roast
- Standard
- Intermediate
- Total
- 4:00
- Ratio
- 1:16
- Coffee
- 25 g
- Temp
- 92 °C
The Pulse Pour recipe by CAFEC for the Cafec Deep 45 uses 25 g of coffee and 400 g of water (1:16 ratio), at 92°C, with a target brew time of 4:00.
Parameters
- 25 g
- Coffee
- 400 g
- Water
- 1:16
- Ratio
- 92 °C
- Temp
- 5 medium
- Grind
- 4:00
- Total
- 3
- Servings
Method
-
0:00Bloom
Pour 50g to bloom. Wait 30 seconds.
+50g 10s Slow -
0:30Pour
Pour 100g in slow center circles.
+150g 20s Circular -
1:15Pour
Pour 100g.
+250g 20s Circular -
2:00Pour
Pour 80g.
+330g 15s Circular -
2:45Pour
Pour final 70g. Allow full drawdown.
+400g 15s Circular -
4:00Done
Drawdown complete.
Notes
More Cafec Deep 45 recipes
-
Deep 45 Dark Roast
1:15by CAFEC
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Deep 45 Iced
1:10by CAFEC
- Citric
- Fruity
Total 2:30 Temp 96°C -
Kissaten Style
1:16by CAFEC
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Multi-Cup Pulse
1:16by CAFEC
- Sweet
- Caramel
Total 3:30 Temp 92°C -
Osmotic Flow
1:16by CAFEC
- Balanced
- Sweet
Total 3:30 Temp 90°C
Other Cafec methods
More by CAFEC
-
Deep 27 Competition
1:16.7Cafec Deep 27
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Deep 27 Dark Roast
1:15Cafec Deep 27
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Deep 27 Iced
1:10Cafec Deep 27
- Citric
- Fruity
Total 2:30 Temp 96°C -
Official
1:12.5Cafec Deep 27
- Balanced
- Sweet
Total 2:00 Temp 90°C -
Osmotic Flow
1:16.7Cafec Deep 27
- Balanced
- Sweet
Total 2:30 Temp 90°C
Original source
Recipe by CAFEC, published at cafec-jp.com.
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100g
+50g Add water