Osmotic Flow

Cafec Flower Oval 101 Cafec by CAFEC

Cafec's signature single-pour technique on the Flower Oval 101. After bloom, the entire main pour is one slow, uninterrupted stream — the deep trapezoid bed turns the gesture into a body machine, drawing rich, syrupy extraction without channels.

1:16.7 Ratio

3:30 Total

12g Dose

92°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 92 °C
Temp: 5 medium
Grind: 3:30
Total: ~200 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

3:30 · total

Bloom 1 / 3
0:00

Pour 30g in slow circles to wet the bed.

+30g→ 30g Spiral 8s
Pour 2 / 3
0:30

Begin the continuous Osmotic Flow pour. Slow centre stream, kettle moving in tight circles, all the way to 200g without breaking.

+170g→ 200g Spiral 90s
Done 3 / 3
3:30

Drawdown complete.

Notes

Osmotic Flow is Cafec's house technique: keep the kettle moving in slow, steady centre circles for the entire main pour, never breaking the stream. The deeper trapezoid bed amplifies the body effect — water has more layers of grounds to pass through before reaching the single bottom hole. A medium grind keeps the bed from stalling under the long, continuous pour. Best for medium and dark roasts where chocolate and sweetness are the headline notes.

Original source

Recipe by CAFEC, published at cafec-jp.com.

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CAFEC

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In the cup