Washed Base

Cafec Flower Cup 4 Cafec by Cafeshi

CAFESHI's starting recipe for the Flower Dripper, written for its own Uganda Kajere, an anaerobic washed lot with an omni roast. A long bloom and three pours timed to the bed make it a base for any washed coffee with more to give than a delicate cup: floral, grape and mango, with a brown-sugar finish.

1:16 Ratio

3:20 Total

20g Dose

93°C Temp

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Parameters

20 g
Coffee: 320 g
Water: 1:16
Ratio: 93 °C
Temp: 5 medium
Grind: 3:20
Total: ~320 ml
Yield

Grind · 5/10 · medium

FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:20 · total

Bloom 1 / 5
0:00

45s

Pour in a spiral to 60g. Let it bloom.

+60g→ 60g Spiral 4g/s 15s 93°C
Pour 2 / 5
0:45

35s

Pour in a spiral to 147g.

+87g→ 147g Spiral 4.4g/s 20s
Pour 3 / 5
1:20

35s

Wait until the coffee bed first becomes visible. Pour in a spiral to 234g.

+87g→ 234g Spiral 4.4g/s 20s
Pour 4 / 5
1:55

1m25s

Wait until the coffee bed first becomes visible. Pour in the centre to 320g. Keep the pour gentle.

+86g→ 320g Fill gently 4.3g/s 20s
Done 5 / 5
3:20

Finish when the coffee stops dripping.

Notes

On fast CAFEC Abaca paper the drawdown ends around 3:15 to 3:30. A slow paper such as CAFEC FSC was the author's favourite of the three tried: grind 2 clicks coarser and expect up to 5 minutes. Start the second and third pours when the bed begins to show; the times are a guide. Sour or hollow: grind 1 to 2 clicks finer. Bitter or dry at the end: 1 to 2 clicks coarser. Sour and bitter at once: pour closer to the bed to make less turbulence. Change one thing at a time.