Cafec Flower Cup 1

Competition Style

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Cafec Flower Cup 1 Cafec by CAFEC

Four-pour competition technique for the Flower Cup 1. Flower ridges let paper breathe so you can grind finer.

1:16.7 Ratio

2:50 Total

12g Dose

96°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 2:50
Total: ~200 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

2:50 · total

Bloom 1 / 6
0:00

40s

Pour in a spiral to 40g. Let it bloom.

+40g→ 40g Spiral 5g/s 8s 96°C
Pour 2 / 6
0:40

25s

Pour in the centre to 120g.

+80g→ 120g Center pour 4g/s 20s
Swirl 3 / 6
1:05

15s

Swirl gently.
Pour 4 / 6
1:20

20s

Pour 30g to 150g in an outward spiral. Take the stream out to the edge of the coffee bed.

+30g→ 150g Spiral outward 2.5g/s 12s
Pour 5 / 6
1:40

1m10s

Pour the final 50g in circles towards the corners, then return to the centre, reaching 200g.

+50g→ 200g Corners 4.2g/s 12s
Done 6 / 6
2:50

Finish when the coffee stops dripping.

Notes

The Flower Cup 1's ridges hold the paper off the wall so the brew drains freely; that extra headroom is what lets you grind finer here than on a smooth-walled cone.

Original source

Recipe by CAFEC, published at cafec-jp.com.

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