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- 01 Dark Roast byCAFEC Cooler, coarser, three pours and a stronger ratio (1:14.3) for dark roasts that sour out at higher temperatures. The Oval 102's wider bed gives darker beans more room to release CO2 evenly during bloom, which stops channels from forming when the level lifts. Cafec Flower Oval 102 Ratio 1:14.3 Time 3:30
- 02 High Extraction byCAFEC Bigger ratio (1:17), finer grind, and active stirring during the brew. Built for dense washed light roasts that refuse to give up sugar at standard contact times. The two-hole 102 lets you push the grind finer without stalling. Cafec Flower Oval 102 Ratio 1:17 Time 4:30
- 03 Japanese Iced byKurasu Kurasu's Japanese iced method scaled for the Flower Oval 102. 120g of ice goes in the server, the brew lands hot on top, and the cup flash-chills as it drains. Higher coffee-to-water ratio (1:9.2 hot) compensates for the dilution from the melting ice. Cafec Flower Oval 102 Ratio 1:9.2 Time 2:45
- 04 Kissaten Style byCAFEC Adapted from Cafec's Deep 45 kissaten approach for the trapezoid. 30g dose, only 300g of water (1:10), 80°C, three minutes of slow continuous pouring after the bloom. The cup that comes out is concentrated, low-acid, syrupy — built to be sipped slowly with milk and sugar in a kissaten booth. Cafec Flower Oval 102 Ratio 1:10 Time 5:30
- 05 Light Roast byCAFEC Hot, fine, four pours — built around a 22 g 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. Cafec Flower Oval 102 Ratio 1:16.4 Time 4:00