Brand
Kurasu
- 29
- Recipes
- 18
- Methods
- 1:15.4
- Typical ratio
- Cafec Flower Oval 101
- Mostly
Recipes
Cafec Flower Oval 101
3 recipes
- 01 Dynamic Pour Kurasu's two-cup dynamic-pour technique scaled for the Flower Oval 101. Four fast, energetic pours that drive turbulence through the bed and dial in body without long contact times. The grind sits one click coarser than the conical version. Ratio 1:15.6 Time 3:00
- 02 Four Pour Kurasu's house basic recipe ported to the Flower Oval 101. Four pours on regular 30-second beats: bloom, build, body, finish. Coarse grind keeps the single bottom hole flowing on the deeper trapezoid bed. Ratio 1:14.3 Time 3:00
- 03 Iced Kurasu's Japanese-iced concentrate adapted for the Flower Oval 101. Hot brew lands directly onto 70g of ice in the server, flash-chilling extraction at peak aromatic intensity for a clean, citric cup. Ratio 1:9.4 Time 2:30
Hario Woodneck
3 recipes
- 04 Kissaten-Style Traditional Japanese kissaten-style nel drip. Extremely slow, deliberate pours for a concentrated, rich brew. Ratio 1:15 Time 3:30
- 05 Kyoto Barista Tsubasa's light roast nel drip recipe from Kurasu Kyoto. A slow, continuous center pour after the bloom. Ratio 1:16 Time 2:30
- 06 Light Roast Kurasu Kyoto's light roast nel drip recipe. The flannel filter passes oils for a smooth, sweet, full-bodied cup. Ratio 1:16 Time 2:45
Kono Meimon
3 recipes
- 07 Kono Dark Roast — Ultra-Low Kono Meimon method for dark roast coffees. Even lower temperature (85°C) and coarser grind. The Kono's center-pour technique naturally limits agitation for a smooth, non-bitter dark roast. Ratio 1:15 Time 3:00
- 08 Japanese Traditional Japanese Kono Meimon method. The distinctive Kono point-pour technique: slow drips targeting only the center of the bed, never touching the filter walls. Produces a rich, full-bodied cup. Ratio 1:15 Time 3:00
- 09 Kyoto Kurasu Kyoto's Kono Meimon recipe. Six small pours with toothpick stir for a rich, complex cup. Classic kissaten-inspired method. Ratio 1:15 Time 3:00
Cafec Flower Oval 102
2 recipes
- 10 Dynamic Pour Kurasu's two-cup recipe for Cafec trapezoids — fast, decisive pours with short waits between. Each pour goes in inside 12 seconds. The energy of the stream is what extracts at this grind, not contact time. Ratio 1:15.4 Time 3:00
- 11 Japanese Iced Kurasu's Japanese iced method scaled for the Flower Oval 102. 120g of ice goes in the server, the brew lands hot on top, and the cup flash-chills as it drains. Higher coffee-to-water ratio (1:9.2 hot) compensates for the dilution from the melting ice. Ratio 1:9.2 Time 2:45
Hario V60 NEO
2 recipes
- 12 Percolation Kurasu's recommended NEO recipe: a low 12g dose and a steady four-stage percolation with no separate bloom, leaning on the cone's even, fast flow for a clean, light cup. Ratio 1:16.7 Time 2:10
- 13 Switch Hybrid Kurasu's NEO-on-Switch recipe: a closed-valve immersion bloom with five swirls, then open and pour in stages. A coarse grind and immersion start build sweetness in a clean, light-roast cup. Ratio 1:15 Time 2:30
Kalita 101
2 recipes
- 14 Japanese Japanese-style single-cup recipe for the classic Kalita 101 ceramic dripper. The three-hole base creates a slower drawdown than modern wave filters. Lower temperature for a delicate cup. Ratio 1:15 Time 2:30
- 15 Light Roast Optimized for light roasts. Higher temperature and finer grind for better extraction of delicate flavors. Ratio 1:16.7 Time 2:45
Torch Donut Dripper
2 recipes
Nel Drip
2 recipes
Cafec Deep 45
1 recipe
Cafec Deep Pro
1 recipe
Cafec Flower Cup 4
1 recipe
Kalita 102
1 recipe
Kalita Wave 185
1 recipe
Torch Mountain Dripper
1 recipe
Origami Air
1 recipe
Origami Dripper M
1 recipe
Origami Dripper S
1 recipe
Other authors who write for Cafec Flower Oval 101
In the app
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