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

Pour 1 / 6
0:00

45s

Pour in a spiral to 30g.

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

45s

Wait for the water level to fall a little. Pour in a spiral to 72g.

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

45s

Wait for the water level to fall a little. Pour in a spiral to 108g.

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

30s

Wait for the water level to fall a little. Pour in a spiral to 144g.

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

1m

Wait for the water level to fall a little. Pour in a spiral to 180g.

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

Finish when the coffee stops dripping.

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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