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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 Light 4:6 byTetsu Kasuya 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. Cafec Flower Oval 101 Ratio 1:15 Time 3:45
- 05 Kasuya 4:6 byTetsu Kasuya 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. Cafec Flower Oval 101 Ratio 1:15 Time 3:45
- 06 Light Roast byCAFEC 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. 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 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
- 09 The Aussie byOrea Recipe designed for fermented and anaerobic coffees. High temperature with coarse grind tames booziness while preserving complexity. Orea V4 Narrow Ratio 1:13.9 Time 3:00
- 10 The Bypass byOrea Matteo D'Ottavio's UK Brewing Championship recipe with post-brew dilution. Orea V4 Narrow Ratio 1:16.1 Time 3:00
- 11 WBrC 2024 byMartin Wölfl Martin Wölfl's 2024 World Brewers Cup Championship recipe using the OREA V4 Narrow with Sibarist FAST filter. Orea V4 Narrow Ratio 1:15.9 Time 2:25
- 12 V4 Narrow Competition byOrea High extraction competition recipe. The narrow spout extends contact time. Orea V4 Narrow Ratio 1:16.7 Time 3:30
- 13 Dara For Two byOrea Two-cup Dara with four spiral pours. V4 Narrow with Open Bottom and Flat paper with Negotiator. Orea V4 Narrow Ratio 1:16.7 Time 3:30
- 14 The Dara byOrea Four evenly spaced spiral pours for a balanced, sweet cup. V4 Narrow with Open Bottom and Flat paper with Negotiator. Orea V4 Narrow Ratio 1:16.7 Time 3:00
- 15 Easy Does It byOrea Five gentle spiral pours on the V4 Narrow. Flat paper with Negotiator for an approachable, balanced cup. Orea V4 Narrow Ratio 1:16.3 Time 3:00