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- 01 Japanese Iced byCAFEC Cafec's house Japanese-iced recipe for the Flower Oval 101 — concentrated 1:10 hot brew over 100g of ice in the server. Final ratio lands around 1:15.6 once the ice has melted, with bright citric and fruity notes preserved by the flash chill. Cafec Flower Oval 101 Ratio 1:10 Time 2:30
- 02 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
- 03 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
- 04 Official byGeorge Howell George Howell Coffee's brew guide: drip-fine grind with gentle pours to preserve delicate notes in light roasts. V60 02 Ratio 1:15 Time 3:30
- 05 Fast Extraction byMatt Perger Matt Perger's V60 technique: low dose, fine grind, stir during bloom, two-pour method for high extraction and clarity. V60 02 Ratio 1:16.7 Time 2:20
- 06 WBrC 2021 byMatt Winton Matt Winton's 2021 World Brewers Cup Championship recipe. Five equal 60g pours with aggressive technique starting from the center then outward. V60 02 Ratio 1:15 Time 3:30
- 07 Two Stirred Pours byOnyx Coffee Lab Onyx Coffee Lab's two-pour method: high agitation bloom and a clean drawdown. Ratio 1:16. V60 02 Ratio 1:16 Time 3:00
- 08 Six Aggressive Pulses byPatrik Rolf April Coffee founder Patrik Rolf's personal V60 recipe. Six equal aggressive circular pours of 50g each at 30-second intervals with coarse grind and lower temperature to preserve delicate aromatics. V60 02 Ratio 1:15 Time 3:30
- 09 Zig-Zag on Ice byTawans Nui Kawah's style pour-over on ice. A fast 90-second brew at a tight 1:10 ratio that combines a circular pour for even saturation with a zig-zag finish for consistent extraction. V60 02 Ratio 1:10 Time 2:00
- 10 Zig-Zag byTawans Nui Kawah's style pour-over at 1:13 ratio. A two-pour structure — circular saturation followed by a zig-zag finish — that waits for the steady stream to turn into a drip. V60 02 Ratio 1:13 Time 2:30
- 11 High Extraction V60 byJonathan Gagné Jonathan Gagné's high-extraction V60 recipe pushing extraction yield above 23%. Very fine grind with boiling water. Multiple stirs to maximize extraction. For those who want every last drop of flavor. V60 02 Ratio 1:16.7 Time 4:00
- 12 High Extraction byJonathan Gagné Pushes extraction higher using boiling water, fine grind, and extended brew time. V60 02 Ratio 1:16.7 Time 4:30
- 13 Japanese Iced V60 byJames Hoffmann James Hoffmann's Japanese-style iced V60 method. Brew at double strength with boiling water over ice. Produces a bright, complex iced coffee that cold brew can't match. V60 02 Ratio 1:10 Time 2:45
- 14 Japanese Iced Coffee byHario Brew hot directly onto ice. Uses half the water for brewing, half as ice in the server. V60 02 Ratio 1:12 Time 2:30