Light Roast

Cafec Flower Oval 102 Cafec by CAFEC

Hot, fine, four pours — built around a 22g dose for two clean cups. Higher temperature wakes the bean, finer grind extends contact time on the shallower bed, and four pulses keep the level moving so floral notes carry through.

1:16.4 Ratio

4:00 Total

22g Dose

96°C Temp

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Parameters

22 g
Coffee: 360 g
Water: 1:16.4
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 4:00
Total: ~360 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

4:00 · total

Bloom 1 / 6
0:00

13s

Pour 50g in a spiral.

+50g→ 50g Spiral 5g/s 10s 96°C
Swirl 2 / 6
0:13

32s

Swirl gently to settle the bed flat. Let it bloom.

5s
Pour 3 / 6
0:45

45s

Pour in steady circles into the corners to 175g.

+125g→ 175g Corners 5g/s 25s
Pour 4 / 6
1:30

45s

Pour in a spiral to 270g.

+95g→ 270g Spiral 4.8g/s 20s
Pour 5 / 6
2:15

1m45s

Finish in a spiral to 360g.

+90g→ 360g Spiral 4.5g/s 20s
Done 6 / 6
4:00

Drawdown complete.

Notes

A medium-fine grind on the 102 is unusual — it works only because the second hole keeps the drawdown from stalling. If the brew slips past 4:30, coarsen one notch. Swirl after the bloom to settle the bed flat. After that, no agitation — let the four pulses do the lifting. Aim corner-to-corner on each pour. Light roasts go shrill if water sits in the centre and the corners go under-extracted.

Original source

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

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CAFEC

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In the cup