Dynamic Pour

Cafec Flower Cup 4 Cafec by Kurasu

Kurasu's two-cup Flower recipe at 65g/L. The signature gesture is the speed: each pour goes in over roughly 12 seconds for 80-120g, building agitation that pulls body without grinding finer.

1:15.4 Ratio

2:50 Total

26g Dose

92°C Temp

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Parameters

26 g
Coffee: 400 g
Water: 1:15.4
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 2:50
Total: ~400 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

2:50 · total

Bloom 1 / 6
0:00

18s

Pour 80g.

+80g→ 80g 6.7g/s 12s 92°C
Swirl 2 / 6
0:18

22s

Swirl gently. Let it bloom.
Pour 3 / 6
0:40

30s

Pour to 200g.

+120g→ 200g 10g/s 12s
Pour 4 / 6
1:10

30s

Pour to 300g.

+100g→ 300g 8.3g/s 12s
Pour 5 / 6
1:40

1m10s

Finish pouring to 400g.

+100g→ 400g 8.3g/s 12s
Done 6 / 6
2:50

Finish when the coffee stops dripping.

Notes

Each pour lands fast — about 12 seconds for 80-120g. Kurasu calls it dynamic pouring; the agitation is the technique. Pours every 30 seconds: bloom to 80g, then 200g, 300g, 400g. Medium-coarse grind compensates for the aggressive water hit. Going finer with this pour speed channels. 92°C keeps the cup balanced. Drawdown lands around 2:50.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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