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Cafec Flower Oval 101

Kasuya 4:6

Cafec Flower Oval 101 Cafec by Tetsu Kasuya

Tetsu Kasuya's 4:6 method is adapted to the Cafec Flower Oval 101, whose trapezoid bed and single outlet drain more slowly than a cone. The recipe preserves flavor control while seeking clean strength and balance.

1:15 Ratio
3:45 Total
15g Dose
88°C Temp
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Roast level
Light Medium Dark

Parameters

15 g
Coffee
225 g
Water
1:15
Ratio
88 °C
Temp
8 coarse
Grind
3:45
Total
~230 ml
Yield
Grind · 8/10 · coarse
FINE COARSE

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Method

3:45 · total
  1. Pour 1 / 6
    0:00
    45s

    Pour 45g in a spiral.

    +45g→ 45g Spiral 4.5g/s 10s 88°C
  2. Pour 2 / 6
    0:45
    45s

    Pour in a spiral to 90g.

    +45g→ 90g Spiral 4.5g/s 10s
  3. Pour 3 / 6
    1:30
    45s

    Pour in a spiral to 135g.

    +45g→ 135g Spiral 4.5g/s 10s
  4. Pour 4 / 6
    2:15
    30s

    Pour in a spiral to 180g.

    +45g→ 180g Spiral 4.5g/s 10s
  5. Pour 5 / 6
    2:45
    1m

    Finish in a spiral to 225g.

    +45g→ 225g Spiral 4.5g/s 10s
  6. Done 6 / 6
    3:45

    Drawdown complete.

Notes

Start one click coarser than the conical reference and keep the timed gaps fixed even if the bed has not fully cleared. Use wider circles to wet the oval bed evenly; if the outlet chokes, coarsen instead of reducing the planned pours.

Original source

Recipe by Tetsu Kasuya, published at en.philocoffea.com.

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Base Recipe

by Cafeshi

1:16.7 Ratio
15g Coffee
250g Water
3:05 Total

Classic

by CAFEC

1:16 Ratio
12g Coffee
192g Water
2:30 Total

Dark Roast

by CAFEC

1:15 Ratio
16g Coffee
240g Water
3:00 Total

Dynamic Pour

by Kurasu

1:15.6 Ratio
18g Coffee
280g Water
3:00 Total

Four Pour

by Kurasu

1:14.3 Ratio
14g Coffee
200g Water
2:30 Total

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225g Water
4:00 Total
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Cafec Flower Cup 1

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3:30 Total

Other Cafec models

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