Cafec Flower Oval 101 Cafec

Single Pour

Cafec's simplest gesture for the Flower Oval 101 — bloom, swirl, then one continuous pour to 200g. Less to track, easier to repeat, leans on the trapezoid's deep bed and calm drainage to do most of the work.

Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 92 °C
Temp: 5 medium
Grind: 3:00
Total: 1
Servings

Grind · 5/10 · medium

FINE COARSE

Method

3:00 · total

0:00 01

Bloom
Pour 50g in slow circles, then swirl the dripper to settle the slurry flat.

To 50g 10s Circular
0:45 02

Pour
One continuous centre pour to 200g, kettle held low and steady.

To 200g 60s Slow
3:00 03

Done
Drawdown complete.

Notes

After bloom, the kettle never stops moving until the water reaches 200g — that's the whole technique. Slow concentric circles, kettle held low, gentle stream. Pour over 60 seconds total. The bloom swirl is what makes the single pour reliable — without it the bed is uneven and the cup will be too. Best on medium roasts where balance is the goal; lighter roasts may need a fourth pour to finish, darker ones may overshoot here.

Original source

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

CAFEC

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In the cup