High Extraction

Cafec Flower Cup 1 Cafec by James Hoffmann

James Hoffmann's Better 1 Cup V60 technique provides the basis for this Flower Cup 1 adaptation. Fine grinding, hot water, and purposeful agitation push dense light roasts toward high extraction, ripe sweetness, and vivid clarity.

1:16.7 Ratio

3:00 Total

15g Dose

100°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 100 °C
Temp: 4 medium-fine
Grind: 3:00
Total: ~250 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 8
0:00

10s

Pour 50g.

+50g→ 50g 7.1g/s 7s 100°C
Swirl 2 / 8
0:10

35s

Swirl gently. Let it bloom.

5s
Pour 3 / 8
0:45

25s

Pour in a spiral to 100g.

+50g→ 100g Spiral 3.3g/s 15s
Pour 4 / 8
1:10

20s

Pour in a spiral to 150g.

+50g→ 150g Spiral 5g/s 10s
Pour 5 / 8
1:30

20s

Pour in a spiral to 200g.

+50g→ 200g Spiral 5g/s 10s
Pour 6 / 8
1:50

15s

Finish in a spiral to 250g.

+50g→ 250g Spiral 5g/s 10s
Swirl 7 / 8
2:05

55s

Swirl gently.

5s
Done 8 / 8
3:00

Drawdown complete.

Notes

Reserve this method for clean, dense light roasts and use 100°C. Stir or swirl decisively during bloom, but stop once every particle is wet; repeated agitation can trap fines. If dryness appears alongside a long drawdown, coarsen slightly.

Original source

Recipe by James Hoffmann, published at youtube.com.

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By

James Hoffmann

28 recipes

In the cup