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- 01 Slow Spiral byCafeshi Cafeshi's Flower Cup 1 recipe with a long bloom and a single slow spiral as the main pour. Cafec Spain distributor's everyday method — sweet, clean, and forgiving. Cafec Flower Cup 1 Ratio 1:16.7 Time 3:10
- 02 Full Bloom byCAFEC Full 1-minute bloom method for the Flower Cup 1. Gentle center-to-outward pours for even extraction. Cafec Flower Cup 1 Ratio 1:16 Time 3:00
- 03 Classic byCAFEC The Flower Dripper's unique petal-shaped ribs guide water for even extraction. Cafec Flower Cup 1 Ratio 1:16.2 Time 2:50
- 04 Dark Roast byCAFEC Gentle extraction for dark roasts on the small Flower Cup 1. Low temperature with slow pours. Cafec Flower Cup 1 Ratio 1:15 Time 2:45
- 05 Iced byCAFEC Flash iced coffee with the small Flower Cup 1. Concentrated brew over ice for bright, clean iced coffee. Cafec Flower Cup 1 Ratio 1:10 Time 2:30
- 06 Osmotic Flow byCAFEC CAFEC's proprietary osmotic flow method for the Flower Cup 1. Begin slowly and raise speed in the latter half. Cafec Flower Cup 1 Ratio 1:12.5 Time 2:00
- 07 Single Pour byCAFEC Simple single-pour technique on the Flower Cup 1. The petal ridges regulate flow naturally for a forgiving brew. Cafec Flower Cup 1 Ratio 1:16.7 Time 2:45
- 08 Strong 1:15 byCAFEC Belco's three-pour 1:15 recipe scaled to the Cup 1. The denser ratio brings out caramel and body, where the open Flower ribs prevent the finer extraction from stalling. Cafec Flower Cup 1 Ratio 1:15 Time 3:00
- 09 Swirl Method byCAFEC Two-pour method with swirls for the Cafec Flower Cup 1. One notch finer than V60 grind for sweeter, more balanced results. Cafec Flower Cup 1 Ratio 1:16.7 Time 2:50
- 10 Two Pour byProject Barista A two-pour Cafec Flower technique published by Project Barista. The 40g bloom plus single mid-brew pour gives a remarkably clean cup at a 1:16.7 ratio. Cafec Flower Cup 1 Ratio 1:16.7 Time 2:50
- 11 Ultimate Technique byJames Hoffmann James Hoffmann's V60 Ultimate Technique on the Cup 1. The Flower's open ribs let you grind one click finer than V60 equivalents while keeping the same pour cadence — a cleaner cup with the same forgiving structure. Cafec Flower Cup 1 Ratio 1:16.7 Time 3:30
- 12 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
- 13 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
- 14 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
- 15 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