Kissaten Style

Cafec Deep Pro Cafec by CAFEC

Pre-war Japanese café style on the Deep Pro. 20g of coffee with 320g of water at 88°C, using a thin continuous centre pour for three minutes. The deep bed creates a concentrated, bittersweet dark-roast cup through a drawdown around 5:00.

1:16 Ratio

5:00 Total

20g Dose

88°C Temp

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Parameters

20 g
Coffee: 320 g
Water: 1:16
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 5:00
Total: ~320 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

5:00 · total

Bloom 1 / 3
0:00

45s

Pour in the centre to 40g. Let it bloom.

+40g→ 40g Center pour 1.6g/s 25s 88°C
Pour 2 / 3
0:45

4m15s

Pour in the centre to 320g.

+280g→ 320g Center pour 1.6g/s 3m
Done 3 / 3
5:00

Finish when the coffee stops dripping.

Notes

Kissaten brewing prizes a long, low-temperature drawdown — concentrated, bittersweet, served small. The Pro's deep bed sustains the contact time without falling apart. Pour gently and never rush. The stream stays thin from start to finish; the bed should never lift. Medium-coarse grind keeps the brew from stalling under the long contact. Don't fine-grind for body — the geometry already gives it. Built for darker roasts. Lighter roasts at this temperature run flat. Drawdown around 5:00. If it runs past 5:30, the grind is too fine for the Pro's dot-rib resistance.

Original source

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

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