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Cafec Flower Cup 1

Swirl Method

Cafec Flower Cup 1 Cafec by CAFEC

CAFEC's paired-pour Flower Cup 1 approach adds a controlled swirl after the opening main addition. Combined with a grind slightly finer than a comparable V60 brew, it targets uniform extraction, fuller sweetness, and calm balance.

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 / 8
    0:00
    11s

    Pour 40g.

    +40g→ 40g 5.7g/s 7s 96°C
  2. Swirl 2 / 8
    0:11
    29s

    Swirl gently. Let it bloom.

  3. Pour 3 / 8
    0:40
    12s

    Pour in a spiral to 110g.

    +70g→ 110g Spiral 5.8g/s 12s
  4. Pour 4 / 8
    0:52
    5s

    Pour in the centre to 120g.

    +10g→ 120g Center pour 5g/s 2s
  5. Swirl 5 / 8
    0:57
    23s

    Swirl gently. Let the water drop through.

  6. Pour 6 / 8
    1:20
    12s

    Pour in a spiral to 190g.

    +70g→ 190g Spiral 5.8g/s 12s
  7. Pour 7 / 8
    1:32
    1m18s

    Pour in the centre to 200g. Do not agitate afterwards.

    +10g→ 200g Center pour 5g/s 2s
  8. Done 8 / 8
    2:50

    Finish when the coffee stops dripping.

Notes

Grind about 1 notch finer than your usual V60 baseline, then adjust for taste. Swirl just firmly enough to release grounds from the ribs and flatten the slurry; an aggressive spin can lodge fines. Keep the final pour centered and gentle.

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

Competition Style

by CAFEC

1:16.7 Ratio
12g Coffee
200g Water
2:50 Total

Other Cafec models

View all Cafec models

Next step

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Free iOS No signup 1022 recipes by 130 baristas