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- 01 Classic byCAFEC Single-cup recipe for the Flower Oval 101. 12g of coffee to 192g of water at 1:16, four pours over about three minutes. Cafec Flower Oval 101 Ratio 1:16 Time 2:30
- 02 Dynamic Pour byKurasu Kurasu's two-cup dynamic-pour technique scaled for the Flower Oval 101. Four fast, energetic pours that drive turbulence through the bed and dial in body without long contact times. The grind sits one click coarser than the conical version. Cafec Flower Oval 101 Ratio 1:15.6 Time 3:00
- 03 Four Pour byKurasu 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. Cafec Flower Oval 101 Ratio 1:14.3 Time 3:00
- 04 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
- 05 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
- 06 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
- 07 Oval Swirl byCAFEC 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. Cafec Flower Oval 101 Ratio 1:16 Time 2:30
- 08 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
- 09 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
- 10 Three Pulse byOnyx Coffee Lab 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. Cafec Flower Oval 101 Ratio 1:16 Time 3:30
- 11 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
- 12 Quarter Pulses byCafeshi Cafeshi's recipe for darker roasts and dense origins on the Origami S. Bloom plus four equal pulses of about 50g each — coarser grind and high temperature pull body and sweetness without bitterness. Origami Dripper S Ratio 1:17 Time 3:10
- 13 Three Tiers byCafeshi Cafeshi's recipe for medium roasts on the Origami S. Three pours hitting 40%, 70%, and 100% of total water — slightly stronger 1:16.5 ratio for a fuller cup of caramel and chocolate. Origami Dripper S Ratio 1:16.5 Time 3:00
- 14 Community S byOrigami Popular community recipe for the Origami S dripper. Three balanced pours with a 40-second bloom. Works well with both cone and flat-bottom filters. Origami Dripper S Ratio 1:15.3 Time 2:30
- 15 S Iced byOrigami Flash-brewed iced coffee using the Origami S. Fine grind with boiling water at double strength over 150g of ice. The Origami's clean extraction makes bright, aromatic iced coffee. Origami Dripper S Ratio 1:10 Time 2:00