Osmotic Flow

Cafec Flower Cup 4 Cafec by CAFEC

CAFEC's recommended osmotic-flow method for the Flower Cup 4 uses a centered bloom followed by one long, slow circular pour. The continuous stream and open petal ribs support even extraction and consistent drainage.

1:16.7 Ratio

3:30 Total

24g Dose

90°C Temp

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Parameters

24 g
Coffee: 400 g
Water: 1:16.7
Ratio: 90 °C
Temp: 5 medium
Grind: 3:30
Total: ~400 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:30 · total

Bloom 1 / 3
0:00

30s

Pour 50g over the centre of the bed. Let it bloom.

+50g→ 50g Center pour 2.9g/s 17s 90°C
Pour 2 / 3
0:30

3m

Finish in a spiral to 400g.

+350g→ 400g Spiral 2.9g/s 2m
Done 3 / 3
3:30

Drawdown complete.

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.

Original source

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

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CAFEC

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In the cup