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Cafec Flower Cup 1

Ultimate Technique

Cafec Flower Cup 1 Cafec by James Hoffmann

James Hoffmann's V60 Ultimate Technique is adapted here to the Flower Cup 1, whose open ribs permit a slightly finer grind at the familiar cadence. Bloom and staged pouring seek a clean, sweet cup with high extraction and a level bed.

1:16.7 Ratio
3:30 Total
15g Dose
96°C Temp
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Parameters

15 g
Coffee
250 g
Water
1:16.7
Ratio
96 °C
Temp
4 medium-fine
Grind
3:30
Total
~250 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

3:30 · total
  1. Bloom 1 / 7
    0:00
    19s

    Pour 50g.

    +50g→ 50g 3.3g/s 15s 96°C
  2. Swirl 2 / 7
    0:19
    26s

    Swirl gently. Let it bloom.

    4s
  3. Pour 3 / 7
    0:45
    30s

    Pour in a spiral to 150g.

    +100g→ 150g Spiral 3.3g/s 30s
  4. Pour 4 / 7
    1:15
    35s

    Finish in a spiral to 250g.

    +100g→ 250g Spiral 3.3g/s 30s
  5. Swirl 5 / 7
    1:50
    15s

    Stir gently.

    5s
  6. Swirl 6 / 7
    2:05
    1m25s

    Swirl gently to settle the bed flat.

  7. Done 7 / 7
    3:30

    Drawdown complete.

Notes

Swirl the bloom rather than stirring it, then keep the main pours broad but inside the coffee bed. Near the end, use a gentle crosswise stir to release wall grounds and a final swirl to level the bed. For darker coffee, reduce heat before changing grind.

Original source

Recipe by James Hoffmann, published at youtube.com.

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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

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240g Water
5:15 Total
AeroPress

Ultimate

1:18.2 Ratio
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200g Water
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Cafec Deep 27

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1:16.7 Ratio
15g Coffee
250g Water
4:00 Total
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1:16.7 Ratio
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500g Water
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Other Cafec models

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