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- 166 Four Pour Cafec Flower Oval 101 Kurasu Ratio 1:14.3 Time 3:00 Dose 14g Kurasu's house basic recipe ported to the Flower Oval 101. Four pours on regular 30-second beats: bloom, build, body, finish. Coarse grind keeps the single bottom hole flowing on the deeper trapezoid bed. Ratio 1:14.3 Time 3:00 Dose 14g
- 167 Iced Cafec Flower Oval 101 Kurasu Ratio 1:9.4 Time 2:30 Dose 16g Kurasu's Japanese-iced concentrate adapted for the Flower Oval 101. Hot brew lands directly onto 70g of ice in the server, flash-chilling extraction at peak aromatic intensity for a clean, citric cup. Ratio 1:9.4 Time 2:30 Dose 16g
- 168 Japanese Iced Cafec Flower Oval 101 CAFEC Ratio 1:10 Time 2:30 Dose 18g Cafec's house Japanese-iced recipe for the Flower Oval 101 — concentrated 1:10 hot brew over 100g of ice in the server. Final ratio lands around 1:15.6 once the ice has melted, with bright citric and fruity notes preserved by the flash chill. Ratio 1:10 Time 2:30 Dose 18g
- 169 Light 4:6 Cafec Flower Oval 101 Tetsu Kasuya Ratio 1:15 Time 3:45 Dose 12g Kasuya 4:6 dialed for light roasts on the Flower Oval 101. The first flavour pour is smaller — 30g instead of the standard 40 percent — which damps brightness in favour of body in the four strength pours that follow. Ratio 1:15 Time 3:45 Dose 12g
- 170 Kasuya 4:6 Cafec Flower Oval 101 Tetsu Kasuya Ratio 1:15 Time 3:45 Dose 15g Tetsu Kasuya's 4:6 Method ported to the Flower Oval 101. Five even 45g pours, the first two shaping flavour and the last three building strength. Adapted for the extended drawdown of the trapezoid bed by ~15 seconds; coarser grind keeps the bed from stalling at the single bottom hole. Pick the roast on the recipe screen — the water temperature follows. Ratio 1:15 Time 3:45 Dose 15g
- 171 Light Roast Cafec Flower Oval 101 CAFEC Ratio 1:16.7 Time 3:30 Dose 12g Cafec's house light-roast recipe for the Flower Oval 101 — hotter water, finer grind, four pours over a longer drawdown. The flower ribs help open up bright, floral notes that cones with grooved paper tend to mute. Ratio 1:16.7 Time 3:30 Dose 12g
- 172 Osmotic Flow Cafec Flower Oval 101 CAFEC Ratio 1:16.7 Time 3:30 Dose 12g Cafec's signature single-pour technique on the Flower Oval 101. After bloom, the entire main pour is one slow, uninterrupted stream — the deep trapezoid bed turns the gesture into a body machine, drawing rich, syrupy extraction without channels. Ratio 1:16.7 Time 3:30 Dose 12g
- 173 Oval Swirl Cafec Flower Oval 101 CAFEC Ratio 1:16 Time 2:30 Dose 15g Cafec's own distributor recipe for the Flower Oval 101 — 15g of coffee to 240g at 1:16 and 87°C. The signature gesture is a fast oval-motion swirl on the first main pour, traced along the long edges of the trapezoid. Ratio 1:16 Time 2:30 Dose 15g
- 174 Single Pour Cafec Flower Oval 101 CAFEC Ratio 1:16.7 Time 3:00 Dose 12g Cafec's simplest gesture for the Flower Oval 101 — bloom, swirl, then one continuous pour to 200g. Less to track, easier to repeat, leans on the trapezoid's deep bed and calm drainage to do most of the work. Ratio 1:16.7 Time 3:00 Dose 12g
- 175 Strong 1:14 Cafec Flower Oval 101 CAFEC Ratio 1:14 Time 3:30 Dose 14g Concentrated 1:14 ratio for the Flower Oval 101 — heavier dose, three pours, syrupy body. The trapezoid bed plus single bottom hole work in this recipe's favour: the higher dose deepens the bed and the calmer drainage keeps the longer drawdown clean instead of bitter. Ratio 1:14 Time 3:30 Dose 14g
- 176 Three Pulse Cafec Flower Oval 101 Onyx Coffee Lab Ratio 1:16 Time 3:30 Dose 15g Onyx Coffee Lab's three-pulse pour-over framework adapted to the Flower Oval 101 — bloom plus three even pulses at 45-second gaps. The flat-bottomed wedge keeps the bed level between pulses, so each one drives the same fresh extraction. Ratio 1:16 Time 3:30 Dose 15g
- 177 Ultimate Technique Cafec Flower Oval 101 James Hoffmann Ratio 1:16.7 Time 4:00 Dose 15g James Hoffmann's Ultimate V60 ported to the Flower Oval 101. Bloom and swirl, two main pours, then a final stir-and-swirl to settle the bed flat. Grind is one click coarser than the V60 reference to compensate for the slower trapezoid drawdown. Ratio 1:16.7 Time 4:00 Dose 15g
- 178 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
- 179 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
- 180 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