We tried out the Deep 27, a unique Japanese coffee dripper for brewing small doses of coffee. Here’s how it went.
BY TANYA NANETTI
SENIOR ONLINE CORRESPONDENT
Photos by Tanya Nanetti
I’m always looking for a new dripper to try, but most of the time what I come across is simply a slightly different version of my classic V60—something that may not be worth buying or trying. But other times, I’ll find a dripper that offers something completely unique: one or more specific features that awaken my curiosity and make me want to try it right away. This is exactly what happened when, a couple of months ago, I happened to meet Edmond Chu, a coffee enthusiast and distributor for Kohiraifu, an equipment brand offering Japanese pourover tools to the Netherlands and Belgium.
Through Edmond I discovered the Deep 27, a dripper produced by Japanese coffee brand Cafec, which specializes in flower-shaped drippers and high-quality filters made of Abaca (also known as Manila hemp) paper, which is derived from a species of the banana plant. Incredibly narrow and tall, with a beautiful shape that is reminiscent of a flower, the Deep 27 Flower Dripper looks completely different from all of the drippers I’ve previously brewed coffee with—and, after seeing it for the first time, I absolutely had to try it.
An Introduction to the Deep 27: What Sets It Apart
While waiting for my Deep 27 to be delivered, I had the opportunity to chat with Edmond to better understand what I could expect from the dripper and how it differs from traditional V60 drippers like those by Hario or Origami.
“(The Deep 27’s) distinctive deep filtration layer, inspired by the revered Japanese brewing method, extends the interaction between water and coffee, allowing for a richer extraction,” says Edmond, recalling his first visit to the Cafec Japan factory.
“CEO Shigeji Nakatsuka told me that, to him, the Deep 27 represents the pinnacle of Japanese brewing craftsmanship,” Edmond continues. “In the tradition of Japanese pourover techniques, a key principle is maintaining an even, deep filtration layer through gentle pouring with minimal agitation. Nakatsuka stresses the importance of avoiding excessive agitation, such as stirring or swirling, which are not necessary with Deep 27 and can quickly cause unwanted bitterness.”
Deep 27 Brewing Tips
Once my Deep 27 and its matching Abaca filters were delivered, I reached back out to Edmond for some introductory tips on how to start brewing with my new dripper. He shared that the ideal brewing technique was to pour water steadily around the center of the dripper, ensuring a steady and gentle flow of water. He also suggested placing the water kettle as close to the dripper as possible, to minimize agitation of the water during pouring.
“Given the extended contact time, it is essential to carefully monitor brew duration: While traditional methods can take more than 3 minutes, I recommend a brew time of up to 2 minutes and 30 seconds (often less) for 15 grams of coffee,“ Edmond explains. “It is also important to emphasize the role of the Deep 27 paper filter, which is an essential part of the brewing process. Made from ABACA+ materials, it ensures a smooth and steady flow of water without any risk of clogging, especially during final pours, to minimize water retention on the coffee bed, which, given the prolonged extraction time at the 27-degree angle, could affect the quality of the final cup.”
At this point, it was finally time to start playing with my new coffee toy.
The Test Drive
To start, I decided to adapt my classic V60 recipes (15 grams of coffee per 250 grams of water) by reducing the dose to 10 grams of coffee and 170 grams of water. I ground a washed Colombian coffee with my Comandante X25 Trailmaster, set on my usual 23 clicks. Then, I started with a couple of different recipes, just to see what would happen.
Following the advice I read on Cafec’s website, I decided to brew with the principles of osmotic flow in mind, pouring constantly around the center of the dripper to ensure a steady, gentle flow of water. For my first trial, I divided the water into four pours: 30 grams for the bloom, plus three pours of 46 grams every 30 seconds. After 2:50 minutes, the brew was finished. The coffee was pleasant with good body, but it was a bit too astringent in its aftertaste.
For my second test, I opted for a different method: same dose, same bloom of 30 grams at 30 seconds, followed by two pours of 70 grams every 30 seconds, for a total brew time of 2:05. This time, the coffee came out smoother and richer, without unpleasant dryness, and with a delicious, full body and incredible juiciness that reminded me so much of the coffees extracted with my lovely AeroPress.
At this point, I was already falling in love with my Deep 27. After my first session with the dripper, I started searching the web for new techniques and suggestions to apply to my coffee, and I was surprised at how many different approaches I could find. Some people advocate for agitation, others suggest recipes for working with as little as 6 grams of coffee, and so on. There is a lot to learn, and so much to discover: After all, it’s a fairly new dripper, so nothing about it is certain yet.
Rating the Experience
Even after a short trial period with the Deep 27, I was able to draw some interesting conclusions. First, the dripper is really a fun and interesting tool to add to your arsenal of coffee equipment—completely different from the classic drippers we’re used to seeing. The tool is also perfect for brewing the last grams of that delicious and expensive bag of coffee you may be holding onto, or for brewing a smaller and/or single dose of coffee.
Moreover, by keeping a few basic tips in mind (especially by making sure the brewing time does not exceed 2:30 minutes on average), it is easy to get a delicious cup that, in a way, is very reminiscent of what you can get with an AeroPress.
And while the pros are easy to find, the same is not true of the cons. Sure, the Deep 27 is for now made only of high-quality plastic (a drawback for some), and the only filters available at the moment are the Abaca ones also produced by Cafec—but other than that, there’s not much to add.
Just keep in mind that the Deep 27’s narrow shape can make it difficult to pour ground coffee into the center (even with a smaller grinder like the Trailmaster), and that the shape also requires a more thorough cleaning procedure. Regardless, the Deep 27 is sure to mark an interesting and exciting step in your journey in coffee brewing!
ABOUT THE AUTHOR
Tanya Nanetti (she/her) is a specialty-coffee barista, a traveler, and a dreamer. When she’s not behind the coffee machine (or visiting some hidden corner of the world), she’s busy writing for Coffee Insurrection, a website about specialty coffee that she’s creating along with her boyfriend.
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