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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 Full Bloom byCAFEC Full 1-minute bloom for even extraction across the larger Flower Cup 4 coffee bed. 1:16 ratio. Cafec Flower Cup 4 Ratio 1:16 Time 3:30
- 03 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
- 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 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
- 06 Osmotic Flow byCAFEC Cafec's recommended osmotic flow method. Continuous slow center pour creates osmotic pressure for even extraction. Cafec Flower Cup 4 Ratio 1:16.7 Time 3:30
- 07 Single Pour byCAFEC One continuous pour after bloom. The petal ridges regulate flow naturally. Cafec Flower Cup 4 Ratio 1:16.7 Time 3:15
- 08 Three Pour byCAFEC Belco's three-pour Flower recipe at 1:15. Three deliberate pulses every 60 seconds carry the deeper Cup 4 bed without fines packing the centre. Cafec Flower Cup 4 Ratio 1:15 Time 3:00
- 09 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
- 10 Two Cup byCAFEC Two-cup recipe for the larger Flower Dripper Cup 4. Cafec Flower Cup 4 Ratio 1:16.7 Time 4:00
- 11 Ultimate Technique byJames Hoffmann James Hoffmann's V60 Ultimate Technique scaled for the Cup 4. Two main pours plus a late agitation, on Flower ribs that let you grind one click finer than the V60 03 equivalent. Cafec Flower Cup 4 Ratio 1:16.7 Time 4:00
- 12 Ole Bøen Switch byHario 2020 Norwegian Brewers Cup Champion Ole Kristian Bøen's Hario Switch recipe. A hybrid immersion-percolation method that alternates between closed and open valve to combine the body of immersion with the clarity of pour-over. Hario Switch 02 Ratio 1:15 Time 3:00
- 13 Low Temperature byEmi Fukahori 2018 World Brewers Cup Champion Emi Fukahori's Hario Switch recipe. Uses three temperature stages — starting cool at 80°C, then hot at 95°C, then cool again at 80°C — to extract different flavor compounds at optimal temperatures. Hario Switch 02 Ratio 1:12.9 Time 2:55
- 14 Gong Fu byLance Hedrick Lance Hedrick's gongfu-tea-inspired Hario Switch recipe: three sequential closed-valve immersions with fresh water each time, a 75°C "Samo bloom" to preserve volatiles, and a spoon-pour technique that lets the coffee bed do the filtering. Designed to be forgiving across grinders and pours. Hario Switch 02 Ratio 1:16.7 Time 5:00
- 15 Devil Switch byTetsu Kasuya Tetsu Kasuya's "Devil" recipe for the Hario Switch. Uses two temperatures — 90°C for the pour-over phase and 70°C for the immersion phase — to maximize sweetness while minimizing bitterness. Hario Switch 02 Ratio 1:14 Time 3:30