Single Pour

Cafec Flower Oval 102 Cafec by CAFEC

CAFEC's official Oval 102 approach pares brewing back to a bloom and one steady central pour. It is designed for an easy, efficient routine that preserves the sweet, rounded character of a continuous stream.

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 / 4
0:00

18s

Pour 60g in a spiral.

+60g→ 60g Spiral 4.3g/s 14s 92°C
Swirl 2 / 4
0:18

27s

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

5s
Pour 3 / 4
0:45

3m15s

Finish over the centre of the bed to 400g.

+340g→ 400g Center pour 3.8g/s 1m 30s
Done 4 / 4
4:00

Drawdown complete.

Notes

Hold the kettle near the bed and target about 4g/s so the slurry rises gently without flooding. Swirl once after the bloom to level the grounds, then leave the brewer still. Start medium; coarsen if the finish dries out or fine slightly if the cup tastes thin.

Original source

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

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CAFEC

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In the cup