How to brew coffee using Cafec Deep 27 with ABACA+ filters. Four reliable recipes for different doses.

The main feature of the recipes - once you adjusted the grind size - you can use any dose (6, 10, 15, 20 g of coffee).

IMPORTANT: Make it drain after it "finished brewing". By letting it drip for 30-50 seconds we dramatically improve the flavor.

As for the water temperature - it's always the same - 90°C. At least for light roast.

GRIND SIZE
The most important - pat attention to the extraction or flavor. But the grind size to start from:
Comandante c40 - 18-20 clicks
Kinu m47 - 2.8-3.2
1zpresso q2 air - 1.5-2.2

The grind size will hugely depend on a coffee. If it's too intense - increase the grind size to make it lighter and more complex. Especially with anaerobic processed.

RECIPE 6-100
5 pours 20 g each. 20-40-60-80-100.
Let it bloom for 30 seconds after the first pour. Then - add water to the center when the previous is drained.
Take off the brewer when the drips aren't frequent.

RECIPE 10-160
5 pours. 30-60-90-120-160.
Let it bloom for 30 seconds after the first pour. Then - add water to the center when the previous is drained.
Take off the brewer when the drips aren't frequent.

RECIPE 15-250
4 pours. 30-80-160-250.
Let it bloom for 30 seconds after the first pour. Then - add make another spiral and continue to pour into the center. The rest of the pours - to the center. Add water when the previous portion is drained.
Take off the brewer when the drips aren't frequent.

RECIPE 20-300
3 pours. 100-200-300.
Skip the bloom. First pour - spiral. Then - add water when the previous portion is drained.
Take off the brewer when the drips aren't frequent.

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00:00 - Cafec Deep 27 recipe
0:40 - How to adjust flavor
1:40 - 6-100 recipe
4:12 - 10-160 recipe
6:33 - Assessing the coffee
7:54 - 15-250 recipe
9:25 - 20-300 recipe

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