Dynamic Pour

Cafec Flower Oval 102 Cafec by Kurasu

Kurasu developed this Oval 102 method for brewing two cups at once. Brief, forceful pours and short pauses use stream energy rather than long contact time, yielding a lively, well-extracted cup with a quick drawdown.

1:15.4 Ratio

3:00 Total

26g Dose

92°C Temp

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Parameters

26 g
Coffee: 400 g
Water: 1:15.4
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:00
Total: ~400 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

3:00 · total

Bloom 1 / 6
0:00

14s

Pour 80g.

+80g→ 80g 8g/s 10s 92°C
Swirl 2 / 6
0:14

26s

Swirl gently. Let it bloom.

4s
Pour 3 / 6
0:40

35s

Pour briskly in circles into the corners to 200g.

+120g→ 200g Fill briskly
Pour 4 / 6
1:15

35s

Pour briskly in a spiral to 300g.

+100g→ 300g Fill briskly
Pour 5 / 6
1:50

1m10s

Finish briskly in a spiral to 400g.

+100g→ 400g Fill briskly
Done 6 / 6
3:00

Drawdown complete.

Notes

Deliver each pulse decisively with the kettle close to the slurry; a hesitant stream will not provide the intended agitation. Use a medium-coarse grind and let the bed drain low between pulses. If water remains high before the next pour, coarsen rather than extending every pause.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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Kurasu

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In the cup