№ 274 Cafec Flower 02 3:00 1:16 CAFEC
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Competition Style

Four-pour competition technique scaled up for the Flower 02. Flower petals provide ideal airflow.

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Parameters

Coffee
20 g
Water
320 g
Ratio
1:16
Temp
90 °C
Grind
5 medium
Total
3:00
Servings
2
Grind · 5/10 · medium
FINE COARSE

Method

3:00 total
  1. 0:00
    Bloom

    Pour 60g bloom water.

    +60g 10s circular
  2. 0:30
    Pour

    Pour to 160g, center pour watching for CO2 dome.

    +160g 20s slow
  3. 1:10
    Pour

    Pour to 240g, swirling around outer dome.

    +240g 15s circular
  4. 1:40
    Pour

    Pour to 320g, corners back to center.

    +320g 15s circular
  5. 2:00
    Swirl

    Gentle swirl.

  6. 3:00
    Done

    Drawdown complete. Balanced and clear.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Same 4-pour technique as size 01 but scaled up. Flower petals provide ideal airflow. From Project Barista.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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