Classic

Cafec Flower Cup 4 Cafec by CAFEC

Cafec's standard recipe for the Flower Cup 4 dripper. Four evenly staged pours build the bed from the centre outward, while the pleated flower ribs lift the paper for open airflow and a clean, fast drawdown that keeps the cup bright and articulate.

1:15 Ratio

3:00 Total

20g Dose

90°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 90 °C
Temp: 5 medium
Grind: 3:00
Total: ~300 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 5
0:00

30s

Pour 40g in a spiral. Let it bloom.

+40g→ 40g Spiral 4g/s 10s 90°C
Pour 2 / 5
0:30

30s

Pour over the centre of the bed to 150g.

+110g→ 150g Center pour 5.5g/s 20s
Pour 3 / 5
1:00

30s

Pour in a spiral to 220g.

+70g→ 220g Spiral 4.7g/s 15s
Pour 4 / 5
1:30

1m30s

Finish in a spiral to 300g.

+80g→ 300g Spiral 5.3g/s 15s
Done 5 / 5
3:00

Drawdown complete.

Notes

Medium grind suits the 1:15 ratio on the Flower ribs. The pleats sit on the dripper, so a standard V60 Cup 4 cone paper fits — a fast Cafec Abaca paper best matches the open airflow. Pour thin and central, letting each stage draw partway down before starting the next.

Original source

Recipe by CAFEC, published at cafec-jp.com.

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CAFEC

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In the cup