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Cafec Deep Pro

Cafec Deep Pro Cafec

Ultimate Technique

by James Hoffmann

James Hoffmann's V60 Ultimate Technique adapted to the Deep Pro at scale. 30g of coffee with 500g of water, two main pours after the bloom, a final stir and swirl.

1:16.7 Ratio
5:00 Total
30g Dose
96°C Temp

Parameters

30 g
Coffee
500 g
Water
1:16.7
Ratio
96 °C
Temp
6 medium-coarse
Grind
5:00
Total
3
Servings
Grind · 6/10 · medium
FINE COARSE

Method

5:00 · total
  1. Bloom 1 / 5
    0:00

    To

    60g

    +60g add
    10s Circular

    Pour 60g and swirl until the bed sits flat.

  2. Pour 2 / 5
    1:00

    To

    300g

    +240g add
    30s Circular

    Pour to 300g in steady circles.

  3. Pour 3 / 5
    2:00

    To

    500g

    +200g add
    30s Circular

    Pour to 500g in steady circles.

  4. Stir 4 / 5
    2:45
    10s

    Gentle stir around the edge, then swirl to level.

  5. Done 5 / 5
    5:00

    Drawdown complete.

Notes

The original is medium-fine on a V60; for the Pro the deep bed plus dot ribs add drag, so go one click coarser at medium-coarse. The cup stays balanced and the drawdown lands in range. Bloom is 2× dose plus a swirl to settle the bed flat. The swirl is non-negotiable on a tall bed. Pour timings land later than on a V60 — the deep column needs more recovery between pulses. If you push them earlier the bed floods and the brew runs long. Final stir at 2:45 (gentle, around the edge to release fines from the wall) plus a swirl to tidy the bed. Drawdown around 5:00. If it stalls past 5:30, coarsen one more click.

Original source

Recipe by James Hoffmann, published at youtube.com.

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Next step

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Bloom

0:00

60g

+300g add

10s
Bloom · 1/5 0:00
Open in Gota