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- 01 Classic 1:16 byCAFEC Cata Coffee's three-pour Flower Dripper guide at the textbook 1:16 ratio. Bloom, build, finish — no agitation, no swirl, just clean separation between pours so each phase reads on the cup. Cafec Flower Oval 102 Ratio 1:16 Time 3:30
- 02 Classic byCAFEC Two-cup recipe for the Flower Oval 102. 24g of coffee to 384g of water at 1:16, four pours in roughly three and a half minutes. Cafec Flower Oval 102 Ratio 1:16 Time 2:50
- 03 Dynamic Pour byKurasu Kurasu's two-cup recipe for Cafec trapezoids — fast, decisive pours with short waits between. Each pour goes in inside 12 seconds. The energy of the stream is what extracts at this grind, not contact time. Cafec Flower Oval 102 Ratio 1:15.4 Time 3:00
- 04 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
- 05 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
- 06 Kasuya 4:6 byTetsu Kasuya Tetsu Kasuya's 4:6 method — winner of the 2016 World Brewers Cup — adapted from V60 to the Flower Oval 102. Two pours that shape sweetness and acidity, three pours that shape strength. The trapezoid forgives a slightly faster drawdown than the cone, so we keep the same gesture and just let the corners get touched. Pick the roast on the recipe screen — the water temperature follows. Cafec Flower Oval 102 Ratio 1:15 Time 3:50
- 07 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
- 08 Osmotic Flow byCAFEC A Cafec house technique that leans on the Oval's deeper bed: bloom, then a single slow continuous pour at the centre that lasts two full minutes. Water never lifts much — it migrates down through the bed osmotically, level steady, drawdown undisturbed. Cafec Flower Oval 102 Ratio 1:16.7 Time 4:00
- 09 Oval Swirl byCAFEC Cafec distributor recipe scaled up from the verified 101 brew at Kohiraifu in Tokyo. 24g to 384g at 1:16 and 87°C — same gesture, same temperature, just a 1.6× larger dose. The two-hole 102 absorbs the extra volume without stalling. Cafec Flower Oval 102 Ratio 1:16 Time 2:15
- 10 Single Pour byCAFEC Bloom plus one continuous pour at the centre. Faster than the Osmotic Flow — 90 seconds instead of 120 — so the brew finishes inside four minutes without losing the rounded character of a single-stream pour. The closest the 102 gets to a "set it and pour" recipe. Cafec Flower Oval 102 Ratio 1:16.7 Time 4:00
- 11 Three Pour byCAFEC Belco's three-pour Flower Dripper recipe at 1:15. Half the water lands in the second pour to push body, the third pour fills out the cup. A medium grind on the Oval 102 holds together because the second hole keeps the second-pour wave moving. Cafec Flower Oval 102 Ratio 1:15 Time 3:15
- 12 Three Pulse byOnyx Coffee Lab Onyx-style three-pulse build adapted to the Flower Oval 102. Bloom plus three pours that taper down — the first big pour sets sweetness, each smaller pour after sharpens definition. Higher temp than the house Cafec recipes to wake up Onyx-tier light roasts. Cafec Flower Oval 102 Ratio 1:16 Time 4:00
- 13 Ultimate Technique byJames Hoffmann James Hoffmann's V60 Ultimate Technique adapted to the Flower Oval 102 at three-cup scale. 30g dose, two-pour structure (40% bloom, 60% main), agitation at the start and end. The two-hole 102 holds together at this dose where a single-hole trapezoid would stall. Cafec Flower Oval 102 Ratio 1:16.7 Time 4:30
- 14 The Bright byOrea Large third pour for brightness and clarity in the cup. Orea O1 Ratio 1:16.7 Time 2:30
- 15 The Bypass byOrea Matteo D'Ottavio's UK Brewing Championship bypass method with dilution. Orea O1 Ratio 1:16.1 Time 3:00