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Cafec Flower Oval 101

Light 4:6

Cafec Flower Oval 101 Cafec by Tetsu Kasuya

Tetsu Kasuya's championship pouring method is tuned here for a light roast in the Flower Oval 101. A smaller opening pour and larger follow-up favor sweetness, while the remaining pulses build a clear, structured cup.

1:15 Ratio
3:45 Total
12g Dose
93°C Temp
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Parameters

12 g
Coffee
180 g
Water
1:15
Ratio
93 °C
Temp
8 coarse
Grind
3:45
Total
~180 ml
Yield
Grind · 8/10 · coarse
FINE COARSE

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Method

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

    Pour 30g in a spiral.

    +30g→ 30g Spiral 3.8g/s 8s 93°C
  2. Pour 2 / 6
    0:45
    45s

    Pour in a spiral to 72g.

    +42g→ 72g Spiral 4.2g/s 10s
  3. Pour 3 / 6
    1:30
    45s

    Pour in a spiral to 108g.

    +36g→ 108g Spiral 3.6g/s 10s
  4. Pour 4 / 6
    2:15
    30s

    Pour in a spiral to 144g.

    +36g→ 144g Spiral 3.6g/s 10s
  5. Pour 5 / 6
    2:45
    1m

    Finish in a spiral to 180g.

    +36g→ 180g Spiral 3.6g/s 10s
  6. Done 6 / 6
    3:45

    Drawdown complete.

Notes

Use a coarse, even grind so the Oval does not stall. Split the flavor phase into 30g then 42g; reversing that bias will emphasize brightness. Keep each strength pulse at 36g and let the slurry fall visibly between 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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