Oval Swirl

Cafec Flower Oval 102 Cafec by CAFEC

A CAFEC distributor recipe documented by the Netherlands coffee shop Kohiraifu scales the smaller Oval 101 brew to the Oval 102. Contrasting a brisk oval sweep with a quiet center pour creates a sweet, round cup without stalling.

1:16 Ratio

3:00 Total

24g Dose

87°C Temp

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Parameters

24 g
Coffee: 384 g
Water: 1:16
Ratio: 87 °C
Temp: 7 medium-coarse
Grind: 3:00
Total: ~380 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:00 · total

Bloom 1 / 5
0:00

30s

Pour 48g in a spiral. Let it bloom.

+48g→ 48g Spiral 3g/s 16s 87°C
Pour 2 / 5
0:30

25s

Pour in an oval to 144g.

+96g→ 144g Oval 4.8g/s 20s
Pour 3 / 5
0:55

35s

Pour in an oval to 240g.

+96g→ 240g Oval 3.2g/s 30s
Pour 4 / 5
1:30

1m30s

Finish in a spiral to 384g.

+144g→ 384g Spiral 4.8g/s 30s
Done 5 / 5
3:00

Drawdown complete.

Notes

For the opening pour, hold the spout low and trace compact ovals that wet both corners without striking the paper. Switch to a calm center stream afterward to limit agitation. At 87°C, tune brightness with grind first: finer adds extraction, while coarser softens a drying finish.

Original source

Recipe by CAFEC, published at kohiraifu.com.

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CAFEC

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In the cup