Four Pour

Cafec Flower Oval 101 Cafec by Kurasu

Kurasu's house pour-over recipe is reworked for the Cafec Flower Oval 101 as four evenly paced pours. A coarser grind suits the deeper trapezoid bed and single outlet, producing a balanced cup with clear caramel-like body.

1:14.3 Ratio

2:30 Total

14g Dose

91°C Temp

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Parameters

14 g
Coffee: 200 g
Water: 1:14.3
Ratio: 91 °C
Temp: 7 coarse
Grind: 2:30
Total: ~200 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

2:30 · total

Bloom 1 / 5
0:00

40s

Pour 40g and stir to saturate the bed. Let it bloom.

+40g→ 40g Spiral 4g/s 10s 91°C
Pour 2 / 5
0:40

30s

Pour in a spiral to 100g.

+60g→ 100g Spiral 6g/s 10s
Pour 3 / 5
1:10

30s

Pour in a spiral to 150g.

+50g→ 150g Spiral 5g/s 10s
Pour 4 / 5
1:40

50s

Finish pouring to 200g, then stir to saturate the bed.

+50g→ 200g Spiral 5g/s 10s
Done 5 / 5
2:30

Drawdown complete.

Notes

Keep the cadence even: pour the second steadily and confidently for sweetness, then ease off so the gentler later pours only adjust concentration. A sluggish finish indicates the grind is too fine for the single outlet; medium roasts pair well with 91°C.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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Kurasu

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In the cup