Cafec Flower Oval 101 Cafec
Dynamic Pour
by Kurasu
Kurasu's two-cup dynamic-pour technique scaled for the Flower Oval 101. Four fast, energetic pours that drive turbulence through the bed and dial in body without long contact times. The grind sits one click coarser than the conical version.
Parameters
- 18 g
- Coffee
- 280 g
- Water
- 1:15.6
- Ratio
- 92 °C
- Temp
- 6 medium-coarse
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour to 60g fast and energetic, in wide circles.
To 60g 8s Circular -
0:35 02Pour
Pour to 140g fast.
To 140g 10s Circular -
1:05 03Pour
Pour to 210g.
To 210g 10s Circular -
1:35 04Pour
Final pour to 280g.
To 280g 10s Circular -
3:00 05Done
Drawdown complete.
Notes
Original source
Recipe by Kurasu, published at kurasu.kyoto.
More Cafec Flower Oval 101 recipes
See all Cafec Flower Oval 101 recipes →- 01 Classic byCAFEC Single-cup recipe for the Flower Oval 101. 12g of coffee to 192g of water at 1:16, four pours over about three minutes. Ratio 1:16 Time 2:30
- 02 Dark Roast byCAFEC 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. Ratio 1:15 Time 3:00
- 03 Four Pour byKurasu Kurasu's house basic recipe ported to the Flower Oval 101. Four pours on regular 30-second beats: bloom, build, body, finish. Coarse grind keeps the single bottom hole flowing on the deeper trapezoid bed. Ratio 1:14.3 Time 3:00
- 04 Iced byKurasu Kurasu's Japanese-iced concentrate adapted for the Flower Oval 101. Hot brew lands directly onto 70g of ice in the server, flash-chilling extraction at peak aromatic intensity for a clean, citric cup. Ratio 1:9.4 Time 2:30
- 05 Japanese Iced byCAFEC Cafec's house Japanese-iced recipe for the Flower Oval 101 — concentrated 1:10 hot brew over 100g of ice in the server. Final ratio lands around 1:15.6 once the ice has melted, with bright citric and fruity notes preserved by the flash chill. Ratio 1:10 Time 2:30
More by Kurasu
View all recipes by Kurasu →- 01 Dynamic Pour Kurasu's two-cup dynamic pour adapted to the Deep 45. Fast, decisive pours that build water level quickly — the deep bed does the contact-time work, the kettle just keeps up. Cafec Deep 45 Ratio 1:15.4 Time 3:30
- 02 Dynamic Pour Kurasu's two-cup pour-over routine adapted to the Deep Pro. 26g of coffee with 400g of water at 1:15.4, four fast pours that build kinetic energy in the bed. Cafec Deep Pro Ratio 1:15.4 Time 3:30
- 03 Dynamic Pour Kurasu's two-cup Flower recipe at 1:15.4. The signature gesture is the speed: each pour goes in over roughly 10 seconds for 80-120g, building agitation that pulls body without grinding finer. Cafec Flower Cup 4 Ratio 1:15.4 Time 2:50
- 04 Four Pour Kurasu's house basic recipe ported to the Flower Oval 101. Four pours on regular 30-second beats: bloom, build, body, finish. Coarse grind keeps the single bottom hole flowing on the deeper trapezoid bed. Cafec Flower Oval 101 Ratio 1:14.3 Time 3:00
- 05 Iced Kurasu's Japanese-iced concentrate adapted for the Flower Oval 101. Hot brew lands directly onto 70g of ice in the server, flash-chilling extraction at peak aromatic intensity for a clean, citric cup. Cafec Flower Oval 101 Ratio 1:9.4 Time 2:30
Other Cafec models
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Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.