Cafec Flower Oval 101 Cafec

Dark Roast

Cafec's house dark-roast recipe for the Flower Oval 101 — lower water temperature, coarser grind, three pours. The mellow-and-rich character the Oval is built for shows up cleanly here: chocolate and caramel without any roasted bitterness pushing through.

Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 3:00
Total: 1
Servings

Grind · 7/10 · medium-coarse

FINE COARSE

Method

3:00 · total

0:00 01

Bloom
Pour 40g in slow circles to wet the bed.

To 40g 8s Circular
0:30 02

Pour
Pour to 120g in steady circles.

To 120g 25s Circular
1:30 03

Pour
Final pour to 240g.

To 240g 30s Circular
3:00 04

Done
Drawdown complete.

Notes

88°C is deliberately low for dark roasts — the slow trapezoid drawdown extracts plenty without ever needing the heat to do extra work. Coarser grind keeps bitter compounds from over-extracting; the deeper bed gives all the body the cup needs. Three pours instead of four — fewer agitation events on a roast that already gives up its solubles easily. The single bottom hole's calmer drainage is the real friend of dark roasts here, smoothing what would otherwise spike sharp.

Original source

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

CAFEC

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In the cup