Cafec Flower Oval 102 Cafec
Dark Roast
by CAFEC
Cooler, coarser, three pours and a stronger ratio (1:14.3) for dark roasts that sour out at higher temperatures. The Oval 102's wider bed gives darker beans more room to release CO2 evenly during bloom, which stops channels from forming when the level lifts.
Parameters
- 28 g
- Coffee
- 400 g
- Water
- 1:14.3
- Ratio
- 87 °C
- Temp
- 7 medium-coarse
- Grind
- 3:30
- Total
- 2
- Servings
Method
-
0:00 01Bloom
Pour 60g in slow circles. Let the bed breathe — dark roasts give off a lot of CO2.
To 60g 12s Circular -
0:35 02Pour
Pour to 200g in steady circles that reach the corners.
To 200g 25s Circular -
1:30 03Pour
Final pour to 400g, level coming up gently.
To 400g 35s Circular -
3:30 04Done
Drawdown complete around 3:30.
Notes
Original source
Recipe by CAFEC, published at cafec-jp.com.
More Cafec Flower Oval 102 recipes
See all Cafec Flower Oval 102 recipes →- 01 Classic 1:16 byCAFEC Cata Coffee's three-pour Flower Dripper guide at the textbook 1:16 ratio. Bloom, build, finish — no agitation, no swirl, just clean separation between pours so each phase reads on the cup. Ratio 1:16 Time 3:30
- 02 Classic byCAFEC Two-cup recipe for the Flower Oval 102. 24g of coffee to 384g of water at 1:16, four pours in roughly three and a half minutes. Ratio 1:16 Time 2:50
- 03 Dynamic Pour byKurasu Kurasu's two-cup recipe for Cafec trapezoids — fast, decisive pours with short waits between. Each pour goes in inside 12 seconds. The energy of the stream is what extracts at this grind, not contact time. Ratio 1:15.4 Time 3:00
- 04 High Extraction byCAFEC Bigger ratio (1:17), finer grind, and active stirring during the brew. Built for dense washed light roasts that refuse to give up sugar at standard contact times. The two-hole 102 lets you push the grind finer without stalling. Ratio 1:17 Time 4:30
- 05 Japanese Iced byKurasu Kurasu's Japanese iced method scaled for the Flower Oval 102. 120g of ice goes in the server, the brew lands hot on top, and the cup flash-chills as it drains. Higher coffee-to-water ratio (1:9.2 hot) compensates for the dilution from the melting ice. Ratio 1:9.2 Time 2:45
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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.