№ 227 Cafec Flower 02 3:30 1:16.7 CAFEC
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Osmotic Flow

Cafec's recommended osmotic flow method. Continuous slow center pour creates osmotic pressure for even extraction.

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Parameters

Coffee
24 g
Water
400 g
Ratio
1:16.7
Temp
90 °C
Grind
5 medium
Total
3:30
Servings
2
Grind · 5/10 · medium
FINE COARSE

Method

3:30 total
  1. 0:00
    Bloom

    Pour water at single center point to bloom. About 50g.

    +50g 10s slow
  2. 0:30
    Pour

    Begin continuous slow center pour, drawing a small circle. Pour steadily until all 400g is delivered.

    +400g 120s slow
  3. 3:30
    Done

    Drawdown complete.

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Notes

This is Cafec's recommended osmotic flow method for the Cup 4 Flower Dripper. The continuous center pour creates osmotic pressure. The flower petal ribs lift the paper from the walls, providing air flow and consistent draining.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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