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- 01 Bypass byCafeshi Cafeshi's iced bypass on the Cafec Deep 27. Hot water extracts the bed at filter strength; ice in the carafe drops the temperature without touching the extraction. Body and aromatics survive — none of the watered-down feel. Cafec Deep 27 Ratio 1:15 Time 2:45
- 02 Osmotic Flow byCAFEC Cafec's osmotic flow method for the Deep 27. Continuous center pour creates concentration gradient for even extraction. Cafec Deep 27 Ratio 1:16.7 Time 2:30
- 03 Pulse Brew byCAFEC Pulsing technique for clarity on the Deep 27. Maintain low water levels to avoid bypass. Cafec Deep 27 Ratio 1:17 Time 2:30
- 04 Standard byCAFEC Standard method for the Deep 27. Clean cup with great aftertaste and body. Cafec Deep 27 Ratio 1:16.7 Time 2:30
- 05 Stir Brew byCAFEC High agitation method for the Deep 27. Aggressive stirring compensates for fast flow rate. Cafec Deep 27 Ratio 1:17 Time 2:30
- 06 Three Pulse byOnyx Coffee Lab Onyx's three-pulse approach on the Deep 27. Bloom and three centre pours that climb in roughly equal steps — clean, repeatable, no agitation tricks. Cafec Deep 27 Ratio 1:16 Time 3:30
- 07 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
- 08 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
- 09 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
- 10 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
- 11 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