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- 01 All-Round byCAFEC Versatile recipe for the Cafec Flower Dripper Cup 4. The petal-shaped ribs promote airflow for a fast, clean extraction. Works well across all roast levels. Cafec Flower Cup 4 Ratio 1:16 Time 3:00
- 02 Classic byCAFEC Osmotic flow method for the Flower Cup 4. Flower ribs ensure clean extraction without trapping grounds. Cafec Flower Cup 4 Ratio 1:15 Time 3:00
- 03 Competition Style byCAFEC Four-pour competition technique scaled up for the Flower Cup 4. Flower petals provide ideal airflow. Cafec Flower Cup 4 Ratio 1:16 Time 3:00
- 04 Dynamic Pour byKurasu Kurasu's two-cup Flower recipe at 1:15.4. The signature gesture is the speed: each pour goes in over roughly 10 seconds for 80-120g, building agitation that pulls body without grinding finer. Cafec Flower Cup 4 Ratio 1:15.4 Time 2:50
- 05 Light 4:6 byTetsu Kasuya Tetsu Kasuya's published light-roast variant of the 4:6 method. Same five-pour timing as the standard 4:6 but with a smaller first pour, shifting the 40% balance toward sweetness and body over brightness. Cafec Flower Cup 4 Ratio 1:15 Time 3:30
- 06 Kasuya 4:6 byTetsu Kasuya Tetsu Kasuya's 4:6 method on the Cup 4. Five timed pours of 60g each. The first two define brightness and sweetness; the last three control strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Flower Cup 4 Ratio 1:15 Time 3:30
- 07 Light Roast byCAFEC Cafec's official Flower recipe tuned for light roasts. Hot water plus a finer grind pushes the floral and citric notes that dense light beans hold back. Cafec Flower Cup 4 Ratio 1:16 Time 3:30
- 08 Three Pulse byOnyx Coffee Lab Onyx Coffee Lab's three-pulse pour-over at 1:16. Bloom plus three weighted pulses build clarity and body without forcing a long contact time on the deep Cup 4 bed. Cafec Flower Cup 4 Ratio 1:16 Time 3:15
- 09 Pulse Pour byChemex Pulse pour method for the 3-cup Chemex. Consistent 80g pours at 30-second intervals for even extraction. Chemex 3 Cup Ratio 1:15.4 Time 3:00
- 10 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
- 11 Spirals and Center byCafeshi Cafeshi's recipe for light Ethiopian roasts on the Origami S. Spiral pours bracket a center pour mid-brew to compact the bed — clean, floral cup with light body. Origami Dripper S Ratio 1:17 Time 3:00
- 12 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
- 13 Three Pours, No Bloom byJia Ning Du Jia Ning Du's 2019 World Brewers Cup Championship recipe for Origami S. Three aggressive pours for a very fast total brew. Origami Dripper S Ratio 1:15 Time 1:46
- 14 Center Pour byFuglen Tokyo Fuglen Coffee Roasters (Tokyo/Oslo) recipe for the Origami S. Center-focused pour technique — all water targets the center of the bed, never touching the walls. Creates natural agitation through the single point of contact. Origami Dripper S Ratio 1:16.7 Time 2:30
- 15 Low-Temp Wave byGlitch Coffee Glitch Coffee & Roasters (Tokyo) recipe for the Origami S with Kalita Wave filter. Four staged pours with a low starting temperature. Japanese specialty precision for a clean, sweet cup. Origami Dripper S Ratio 1:18.6 Time 2:15