Classic
by CAFEC for Cafec Flower Cup 4 original source (cafec-jp.com)
Cafec's standard recipe for the Flower Cup 4 dripper. Four evenly staged pours build the bed from the centre outward, while the pleated flower ribs lift the paper for open airflow and a clean, fast drawdown that keeps the cup bright and articulate.
Before you start
You need
- Cafec Flower Cup 4
- Scale
- Water at 90 °C (194 °F)
Notes from CAFEC
Medium grind suits the 1:15 ratio on the Flower ribs. The pleats sit on the dripper, so a standard V60 Cup 4 cone paper fits — a fast Cafec Abaca paper best matches the open airflow. Pour thin and central, letting each stage draw partway down before starting the next.
Steps · 3:00
5 steps · 4 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 5, 0:00until 0:10 40 g
Bloom. Pour in a spiral to 40g (1.4 oz). Let it bloom.
Spiral 4 g/s · 10s 90 °C
-
Step 2 of 5, 0:30until 0:50 150 g+110
Pour in the centre to 150g (5.3 oz).
Center pour 5.5 g/s · 20s
-
Step 3 of 5, 1:00until 1:15 220 g+70
Pour in a spiral to 220g (7.8 oz).
Spiral 4.7 g/s · 15s
-
Step 4 of 5, 1:30until 1:45 300 g+80
Pour in a spiral to 300g (10.6 oz).
Spiral 5.3 g/s · 15s
-
Step 5 of 5, 3:00
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 3:00. If not, change just one thing in the next cup:
- Past 3:40? Grind coarser
- Done before 2:20? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 3
220 g
+70 g add water
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