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- 01 Base Recipe Cafec Flower Oval 102 Cafeshi Ratio 1:16.6 Time 3:15 Dose 22g Cafeshi's baseline scaled to the Oval 102. Same gesture as the single-cup version — 30-second bloom and two equal pours — at a 22g dose so the wider trapezoid floor still gives a usable bed depth. Ratio 1:16.6 Time 3:15 Dose 22g
- 02 Classic 1:16 Cafec Flower Oval 102 CAFEC Ratio 1:16 Time 3:30 Dose 25g 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. Ratio 1:16 Time 3:30 Dose 25g
- 03 Classic Cafec Flower Oval 102 CAFEC Ratio 1:16 Time 2:50 Dose 24g 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. Ratio 1:16 Time 2:50 Dose 24g
- 04 Dark Roast Cafec Flower Oval 102 CAFEC Ratio 1:14.3 Time 3:30 Dose 28g 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. Ratio 1:14.3 Time 3:30 Dose 28g
- 05 Dynamic Pour Cafec Flower Oval 102 Kurasu Ratio 1:15.4 Time 3:00 Dose 26g 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. Ratio 1:15.4 Time 3:00 Dose 26g
- 06 High Extraction Cafec Flower Oval 102 CAFEC Ratio 1:17 Time 4:30 Dose 25g 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. Ratio 1:17 Time 4:30 Dose 25g
- 07 Japanese Iced Cafec Flower Oval 102 Kurasu Ratio 1:9.2 Time 2:45 Dose 26g 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. Ratio 1:9.2 Time 2:45 Dose 26g
- 08 Kasuya 4:6 Cafec Flower Oval 102 Tetsu Kasuya Ratio 1:15 Time 3:50 Dose 20g 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. Ratio 1:15 Time 3:50 Dose 20g
- 09 Kissaten Style Cafec Flower Oval 102 CAFEC Ratio 1:10 Time 5:30 Dose 30g 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. Ratio 1:10 Time 5:30 Dose 30g
- 10 Light Roast Cafec Flower Oval 102 CAFEC Ratio 1:16.4 Time 4:00 Dose 22g 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. Ratio 1:16.4 Time 4:00 Dose 22g
- 11 Osmotic Flow Cafec Flower Oval 102 CAFEC Ratio 1:16.7 Time 4:00 Dose 24g 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. Ratio 1:16.7 Time 4:00 Dose 24g
- 12 Oval Swirl Cafec Flower Oval 102 CAFEC Ratio 1:16 Time 2:15 Dose 24g 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. Ratio 1:16 Time 2:15 Dose 24g
- 13 Single Pour Cafec Flower Oval 102 CAFEC Ratio 1:16.7 Time 4:00 Dose 24g 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. Ratio 1:16.7 Time 4:00 Dose 24g
- 14 Three Pour Cafec Flower Oval 102 CAFEC Ratio 1:15 Time 3:15 Dose 20g 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. Ratio 1:15 Time 3:15 Dose 20g
- 15 Three Pulse Cafec Flower Oval 102 Onyx Coffee Lab Ratio 1:16 Time 4:00 Dose 25g 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. Ratio 1:16 Time 4:00 Dose 25g