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Cafec Flower Oval 102

Ultimate Technique

Cafec Flower Oval 102 Cafec by James Hoffmann

James Hoffmann's V60 Ultimate Technique expands to Flower Oval 102 scale here. The larger dose, staged main pours, and opening and closing agitation use the dual-hole brewer to pursue high extraction, sweetness, and a clean finish.

1:16.7 Ratio
4:30 Total
30g Dose
96°C Temp
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Parameters

30 g
Coffee
500 g
Water
1:16.7
Ratio
96 °C
Temp
4 medium-fine
Grind
4:30
Total
~500 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

4:30 · total
  1. Bloom 1 / 6
    0:00
    15s

    Pour 60g.

    +60g→ 60g 5.5g/s 11s 96°C
  2. Swirl 2 / 6
    0:15
    35s

    Swirl gently. Let it bloom.

    4s
  3. Pour 3 / 6
    0:50
    55s

    Pour in steady circles into the corners to 300g.

    +240g→ 300g Corners 5.5g/s 44s
  4. Pour 4 / 6
    1:45
    45s

    Finish in a spiral to 500g.

    +200g→ 500g Spiral 5.6g/s 36s
  5. Swirl 5 / 6
    2:30
    2m

    Stir gently to settle the bed flat.

  6. Done 6 / 6
    4:30

    Drawdown complete.

Notes

Wet the bloom uniformly and swirl, then sweep each main pour through the Oval's corner zones without touching paper. Let the slurry fall enough before the final addition to avoid overflow. Use 96°C for light coffee and lower heat for darker roasts.

Original source

Recipe by James Hoffmann, published at youtube.com.

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Base Recipe

by Cafeshi

1:16.6 Ratio
22g Coffee
365g Water
3:15 Total

Classic 1:16

by CAFEC

1:16 Ratio
25g Coffee
400g Water
3:20 Total

Classic

by CAFEC

1:16 Ratio
24g Coffee
384g Water
3:30 Total

Dark Roast

by CAFEC

1:14.3 Ratio
28g Coffee
400g Water
3:30 Total

Dynamic Pour

by Kurasu

1:15.4 Ratio
26g Coffee
400g Water
3:00 Total

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240g Water
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AeroPress

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1:18.2 Ratio
11g Coffee
200g Water
3:15 Total
Cafec Deep 27

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1:16.7 Ratio
15g Coffee
250g Water
4:00 Total
Cafec Deep 45

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1:16.7 Ratio
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500g Water
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Other Cafec models

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Next step

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