Classic
Osmotic flow method for the Flower 02. Flower ribs ensure clean extraction without trapping grounds.
- Sweet
- Balanced
- Light-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 3:00
- Ratio
- 1:15
- Coffee
- 20 g
- Temp
- 90 °C
The Classic recipe by CAFEC for the Cafec Flower 02 uses 20 g of coffee and 300 g of water (1:15 ratio), at 90°C, with a target brew time of 3:00.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 90 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- 2
- Servings
Method
-
0:00Bloom
Pour small spiral from center, wetting entire bed.
+40g 10s Circular -
0:30Pour
When bloom cracks, pour thin stream at center to 150g.
+150g 20s Slow -
1:00Pour
After 1/3 drains, expand to slightly larger circle to 220g.
+220g 15s Circular -
1:30Pour
Pour to 300g, center to edge and back.
+300g 15s Circular -
3:00Done
Drawdown complete. Clean and sweet.
Notes
More Cafec Flower 02 recipes
-
Full Bloom
1:16by CAFEC
- Sweet
- Balanced
Total 3:30 Temp 92°C -
Competition Style
1:16by CAFEC
- Floral
- Fruity
Total 3:00 Temp 90°C -
Flower 02 Dark Roast
1:15by CAFEC
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Flower 02 High Extraction
1:16.7by CAFEC
- Floral
- Fruity
Total 3:30 Temp 96°C -
Flower 02 Iced
1:10by CAFEC
- Citric
- Floral
Total 2:30 Temp 96°C
Other Cafec methods
More by CAFEC
-
Deep 27 Competition
1:16.7Cafec Deep 27
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Deep 27 Dark Roast
1:15Cafec Deep 27
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Deep 27 Iced
1:10Cafec Deep 27
- Citric
- Fruity
Total 2:30 Temp 96°C -
Official
1:12.5Cafec Deep 27
- Balanced
- Sweet
Total 2:00 Temp 90°C -
Osmotic Flow
1:16.7Cafec Deep 27
- Balanced
- Sweet
Total 2:30 Temp 90°C
Original source
Recipe by CAFEC, published at cafec-jp.com.
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100g
+50g Add water