Osmotic Flow

Cafec Flower Oval 102 Cafec by CAFEC

CAFEC's house Osmotic Flow technique takes advantage of the Flower Oval 102's deeper bed and dual outlets. A slow central stream maintains a quiet slurry, favoring a round, substantial cup with chocolate sweetness and low bitterness.

1:16.7 Ratio

4:00 Total

24g Dose

92°C Temp

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Parameters

24 g
Coffee: 400 g
Water: 1:16.7
Ratio: 92 °C
Temp: 5 medium
Grind: 4:00
Total: ~400 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

4:00 · total

Bloom 1 / 3
0:00

35s

Pour in a spiral to 50g. Let it bloom.

+50g→ 50g Spiral 3.6g/s 14s 92°C
Pour 2 / 3
0:35

3m25s

Pour in the centre to 400g. Keep the spout close to the coffee bed. Keep the water level nearly constant throughout the pour. Do not agitate afterwards.

+350g→ 400g Center pour 2.9g/s 2m
Done 3 / 3
4:00

Finish when the coffee stops dripping.

Notes

Target a steady flow near 3g/s and keep the water level almost unchanged. A medium grind should let both outlets work without exposing the bed. If the slurry climbs, reduce kettle flow first; coarsen only when drainage itself is sluggish.

Original source

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

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CAFEC

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In the cup