Osmotic Flow

Cafec Flower Cup 1 Cafec by CAFEC

CAFEC's proprietary Osmotic Flow method is scaled to the Flower Cup 1, beginning with restrained central flow and increasing pace later. The controlled saturation suits the open-rib dripper and aims for concentrated sweetness and a rounded body.

1:12.5 Ratio

2:00 Total

12g Dose

90°C Temp

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Parameters

12 g
Coffee: 150 g
Water: 1:12.5
Ratio: 90 °C
Temp: 5 medium
Grind: 2:00
Total: ~150 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:00 · total

Bloom 1 / 4
0:00

30s

Pour in a spiral to 25g. Let it bloom.

+25g→ 25g Spiral 3.1g/s 8s 90°C
Pour 2 / 4
0:30

30s

Wait until the bloom crust begins to crack. Pour in the centre to 75g. Keep the pour gentle. Keep the stream near the centre. Keep only a shallow layer of water above the coffee bed.

+50g→ 75g Center pour 3.3g/s 15s
Pour 3 / 4
1:00

1m

Pour in the centre to 150g. Keep the stream near the centre. Keep only a shallow layer of water above the coffee bed.

+75g→ 150g Center pour 3.8g/s 20s
Done 4 / 4
2:00

Finish when the coffee stops dripping.

Notes

Use an Abaca filter and a medium grind that can sustain a low slurry level. Keep the early stream thin and central, then increase flow smoothly rather than widening abruptly toward the paper. Coarsen only if the bed rises despite a restrained pour.

Original source

Recipe by CAFEC, published at cafec-jp.com.

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CAFEC

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In the cup