Base Recipe

Cafec Flower Oval 102 Cafec by Cafeshi

Cafeshi's baseline scaled to the Oval 102. Same gesture as the single-cup version — 30-second bloom and two equal pours — at a 22g dose so the wider trapezoid floor still gives a usable bed depth.

1:16.6 Ratio

3:15 Total

22g Dose

93°C Temp

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Parameters

22 g
Coffee: 365 g
Water: 1:16.6
Ratio: 93 °C
Temp: 4 medium-fine
Grind: 3:15
Total: ~370 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

Method

3:15 · total

Bloom 1 / 4
0:00

Pour to 73g slowly to wet all the grounds.

+73g→ 73g Pulsed spiral 15s
Pour 2 / 4
0:30

Pour to 220g in steady circles.

+147g→ 220g Spiral 35s
Pour 3 / 4
1:25

Pour to 365g in steady circles.

+145g→ 365g Spiral 35s
Done 4 / 4
3:15

Drawdown complete.

Notes

Around 21 clicks Comandante C40 — one finer than the Flower Cup 1 baseline. The oval floor drains faster than a cone. Dose pushed to 22g for the larger 102 footprint — anything under 20g sits too thin in this body. Bloom of 73g for the full 30 seconds. Two main pours of about 146g each at the same pace. BWT-filtered water at 93°C, Cafec abacá paper. Total brew time around 3:15. Starting point for a new bean — taste it, then tune the grind.

Original source

Recipe by Cafeshi, published at cafeshi.es.