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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 High Extraction byCAFEC Bigger ratio (1:17), finer grind, and active stirring during the brew. Built for dense washed light roasts that refuse to give up sugar at standard contact times. The two-hole 102 lets you push the grind finer without stalling. Cafec Flower Oval 102 Ratio 1:17 Time 4:30
- 03 Light Roast byCAFEC Hot, fine, four pours — built around a 22 g dose for two clean cups. Higher temperature wakes the bean, finer grind extends contact time on the shallower bed, and four pulses keep the level moving so floral notes carry through. Cafec Flower Oval 102 Ratio 1:16.4 Time 4:00
- 04 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
- 05 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
- 06 Big Boy Competition byOrea High extraction competition-style recipe for the Orea Big Boy. Orea Big Boy Ratio 1:15.6 Time 4:30
- 07 Light Roast byOrea Orea Big Boy recipe for light roasts. Higher temp and finer grind for full extraction. Orea Big Boy Ratio 1:16.7 Time 3:45
- 08 Official byOrea Orea's official recipe for the Big Boy batch brewer. Designed for making 2-3 cups at once. Six pulse pours for the larger batch volume. Orea Big Boy Ratio 1:16.7 Time 3:30
- 09 Big Boy Pulse byOrea Five-pulse technique for even extraction across the large bed. Orea Big Boy Ratio 1:15.9 Time 4:00