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Cafec Flower Cup 1

Competition Style

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
  1. Bloom 1 / 6
    0:00
    40s

    Pour 40g in a spiral. Let it bloom.

    +40g→ 40g Spiral 5g/s 8s 96°C
  2. Pour 2 / 6
    0:40
    25s

    Pour over the centre of the bed to 120g.

    +80g→ 120g Center pour 4g/s 20s
  3. Swirl 3 / 6
    1:05
    15s

    Swirl gently.

  4. Pour 4 / 6
    1:20
    20s

    Pour in a spiral to 150g.

    +30g→ 150g Spiral 2.5g/s 12s
  5. Pour 5 / 6
    1:40
    1m10s

    Finish in steady circles into the corners to 200g.

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

    Drawdown complete.

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.

More Cafec Flower Cup 1 recipes

See all Cafec Flower Cup 1 recipes

Base Recipe

by Cafeshi

1:16.7 Ratio
15g Coffee
250g Water
3:15 Total

Slow Spiral

by Cafeshi

1:16.7 Ratio
15g Coffee
250g Water
3:10 Total

Full Bloom

by CAFEC

1:16 Ratio
15g Coffee
240g Water
3:20 Total

Classic

by CAFEC

1:16.2 Ratio
13g Coffee
210g Water
2:50 Total

Dark Roast

by CAFEC

1:15 Ratio
12g Coffee
180g Water
2:45 Total

Other Cafec models

View all Cafec models

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