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- 01 Classic byCAFEC Two-cup recipe for the Flower Oval 102. 24g of coffee to 384g of water at 1:16, four pours in roughly three and a half minutes. Cafec Flower Oval 102 Ratio 1:16 Time 2:50
- 02 Dynamic Pour byKurasu Kurasu's two-cup recipe for Cafec trapezoids — fast, decisive pours with short waits between. Each pour goes in inside 12 seconds. The energy of the stream is what extracts at this grind, not contact time. Cafec Flower Oval 102 Ratio 1:15.4 Time 3:00
- 03 Oval Swirl byCAFEC Cafec distributor recipe scaled up from the verified 101 brew at Kohiraifu in Tokyo. 24g to 384g at 1:16 and 87°C — same gesture, same temperature, just a 1.6× larger dose. The two-hole 102 absorbs the extra volume without stalling. Cafec Flower Oval 102 Ratio 1:16 Time 2:15
- 04 Three Pulse byOnyx Coffee Lab Onyx-style three-pulse build adapted to the Flower Oval 102. Bloom plus three pours that taper down — the first big pour sets sweetness, each smaller pour after sharpens definition. Higher temp than the house Cafec recipes to wake up Onyx-tier light roasts. Cafec Flower Oval 102 Ratio 1:16 Time 4:00
- 05 Large Batch byChemex Batch brew method for the 8-cup Chemex. Very coarse grind prevents slow drawdown with larger volumes. Chemex 8 Cup Ratio 1:15.1 Time 5:30
- 06 Four Pour byChemex Even four-pour technique for the 8-cup Chemex. Consistent extraction through equal pours. Chemex 8 Cup Ratio 1:15.6 Time 4:30
- 07 Party Brew byChemex A large Chemex brew for entertaining. Makes 4 generous servings. Chemex 8 Cup Ratio 1:16 Time 5:30
- 08 Official byStumptown Coffee Roasters Stumptown's Chemex recipe scaled for the 8-cup. Saturate and stir, then large staged pours. Coarser grind for the larger batch prevents over-extraction during the longer brew time. Chemex 8 Cup Ratio 1:16.1 Time 5:00