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

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1061 recipes by 146 baristas

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

What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:30 · total

Bloom 1 / 7
0:00

10s

Pour in a spiral to 40g.

+40g→ 40g Spiral 4g/s 10s 91°C
Swirl 2 / 7
0:10

30s

Stir 2–3 times to wet every ground. Let it bloom.
Pour 3 / 7
0:40

30s

Pour in a spiral to 100g.

+60g→ 100g Spiral 6g/s 10s
Pour 4 / 7
1:10

30s

Pour in a spiral to 150g.

+50g→ 150g Spiral 5g/s 10s
Pour 5 / 7
1:40

10s

Pour in a spiral to 200g.

+50g→ 200g Spiral 5g/s 10s
Swirl 6 / 7
1:50

40s

Stir gently.
Done 7 / 7
2:30

Finish when the coffee stops dripping.

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.

Community