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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 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
- 04 Kasuya 4:6 byTetsu Kasuya Tetsu Kasuya's 4:6 method — winner of the 2016 World Brewers Cup — adapted from V60 to the Flower Oval 102. Two pours that shape sweetness and acidity, three pours that shape strength. The trapezoid forgives a slightly faster drawdown than the cone, so we keep the same gesture and just let the corners get touched. Pick the roast on the recipe screen — the water temperature follows. Cafec Flower Oval 102 Ratio 1:15 Time 3:50
- 05 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
- 06 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
- 07 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
- 08 Mountain Pulse byTorch Multi-pulse for the tall Mountain dripper. Torch Mountain Dripper Ratio 1:16.7 Time 3:15
- 09 Mountain Slow Pour byTorch Torch Coffee Laboratory's slow-pour recipe for the Mountain Dripper. The unique cone-within-a-cone design creates turbulence for high extraction. Very slow pouring is essential. Torch Mountain Dripper Ratio 1:15.7 Time 3:00
- 10 Large Batch byHario A large batch recipe for the V60 03, perfect for sharing with friends. V60 03 Ratio 1:16 Time 5:00
- 11 Dark Roast byHario Low temperature V60-03 recipe for dark roasts. Gentle pours and coarser grind for 3 clean cups. V60 03 Ratio 1:15 Time 3:30
- 12 4:6 Large Batch byHario Tetsu Kasuya's 4:6 method scaled for the V60 03. Four cups with five pours at 45-second intervals. V60 03 Ratio 1:15 Time 4:30
- 13 4:6 Scaled byTetsu Kasuya Tetsu Kasuya's 4:6 method scaled for the V60-03. Five equal pours with a coarse grind. V60 03 Ratio 1:15 Time 3:30
- 14 4:6 byTetsu Kasuya Tetsu Kasuya's 4:6 method scaled for the V60 03. Five equal 90g pours for batch brew. V60 03 Ratio 1:15 Time 3:30
- 15 Party byHario A large-batch V60-03 recipe for serving 4 people. Coarser grind compensates for the extended brew time of a larger batch. Four substantial pours of 200g each. V60 03 Ratio 1:16 Time 4:30