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- 01 Iced byKurasu 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. Cafec Flower Oval 101 Ratio 1:9.4 Time 2:30
- 02 Japanese Iced byCAFEC 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. Cafec Flower Oval 101 Ratio 1:10 Time 2:30
- 03 Osmotic Flow byCAFEC 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. Cafec Flower Oval 101 Ratio 1:16.7 Time 3:30
- 04 Single Pour byCAFEC 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. Cafec Flower Oval 101 Ratio 1:16.7 Time 3:00
- 05 Strong 1:14 byCAFEC 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. Cafec Flower Oval 101 Ratio 1:14 Time 3:30
- 06 Ultimate Technique byJames Hoffmann 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. Cafec Flower Oval 101 Ratio 1:16.7 Time 4:00
- 07 Light Dose byACE Coffee Roasters ACE Coffee Roasters' lighter dose Tricolate recipe. 1:20 ratio with boiling water for a clean, high-extraction cup. Tricolate Ratio 1:20 Time 5:30
- 08 Full Immersion byTricolate The Tricolate's unique design separates immersion and percolation phases for extremely high extraction. Tricolate Ratio 1:16.7 Time 7:00
- 09 Competition byTricolate Competition recipe exploiting the zero-agitation design. Tricolate Ratio 1:16.7 Time 5:00
- 10 Official byJonathan Gagné Jonathan Gagné's optimized Tricolate recipe. Boiling water and very fine grind — the Tricolate's unique zero-bypass design handles fine grinds without clogging. Long brew for maximum extraction. Tricolate Ratio 1:20 Time 6:00
- 11 Iced byTricolate Flash iced with the Tricolate's even saturation. Tricolate Ratio 1:10 Time 3:00
- 12 Two Pours byPrima Coffee Equipment Prima Coffee's streamlined two-pour Tricolate recipe. Simpler technique with fewer pours. Tricolate Ratio 1:18 Time 8:00
- 13 Triple Pre-Wet byScott Rao Scott Rao's Tricolate recipe. No-bypass design means all water passes through the coffee bed. Uses boiling water and fine grind. Tricolate Ratio 1:20 Time 9:00