Cafec Flower Cup 4 Cafec
Kasuya 4:6
by Tetsu Kasuya
Tetsu Kasuya's 4:6 method on the Cup 4. Five timed pours of 60g each. The first two define brightness and sweetness; the last three control strength. Pick the roast on the recipe screen — the water temperature follows.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 7 coarse
- Grind
- 3:30
- Total
- 2
- Servings
Method
-
0:00 01Pour
Pour 60g at the centre. First pour controls acidity.
To 60g 10s Circular -
0:45 02Pour
Pour to 120g cumulative. Second pour controls sweetness.
To 120g 10s Circular -
1:30 03Pour
Pour to 180g cumulative.
To 180g 10s Circular -
2:15 04Pour
Pour to 240g cumulative.
To 240g 10s Circular -
2:45 05Pour
Pour to 300g cumulative.
To 300g 10s Circular -
3:30 06Done
Drawdown complete.
Notes
Original source
Recipe by Tetsu Kasuya, published at en.philocoffea.com.
More Cafec Flower Cup 4 recipes
See all Cafec Flower Cup 4 recipes →- 01 All-Round byCAFEC Versatile recipe for the Cafec Flower Dripper Cup 4. The petal-shaped ribs promote airflow for a fast, clean extraction. Works well across all roast levels. Ratio 1:16 Time 3:00
- 02 Full Bloom byCAFEC Full 1-minute bloom for even extraction across the larger Flower Cup 4 coffee bed. 1:16 ratio. Ratio 1:16 Time 3:30
- 03 Classic byCAFEC Osmotic flow method for the Flower Cup 4. Flower ribs ensure clean extraction without trapping grounds. Ratio 1:15 Time 3:00
- 04 Competition Style byCAFEC Four-pour competition technique scaled up for the Flower Cup 4. Flower petals provide ideal airflow. Ratio 1:16 Time 3:00
- 05 Dynamic Pour byKurasu Kurasu's two-cup Flower recipe at 1:15.4. The signature gesture is the speed: each pour goes in over roughly 10 seconds for 80-120g, building agitation that pulls body without grinding finer. Ratio 1:15.4 Time 2:50
More by Tetsu Kasuya
View all recipes by Tetsu Kasuya →- 01 Kasuya 4:6 Kasuya's 4:6 method ported to the Deep 27. Five even centre pours of 45g each, separated by 45 seconds. The first 40% controls sweetness/acidity balance, the last 60% controls strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep 27 Ratio 1:15 Time 4:00
- 02 Light 4:6 Kasuya's 4:6 method tuned for light roasts on the Deep 45. Same five-pour cadence, but a smaller first pour shifts the balance away from acidity and a higher temperature pulls more out of bright beans. Cafec Deep 45 Ratio 1:15 Time 5:00
- 03 Kasuya 4:6 Kasuya's 4:6 method scaled for the Deep 45. Five even pours of 90g every 45 seconds. Lower temperature and a heavier first pour ratio bring out chocolate and sweetness from medium-to-dark roasts. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep 45 Ratio 1:15 Time 5:00
- 04 Kasuya 4:6 Tetsu Kasuya's 4:6 method scaled to the Deep Pro. Five equal centre pours of 90g at 45-second intervals — first 40% sets sweetness and acidity, last 60% sets strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep Pro Ratio 1:15 Time 5:30
- 05 Kasuya 4:6 Tetsu Kasuya's 4:6 method — World Brewers Cup 2016 — adapted to the Cup 1. Five timed pours of 45g each. The first two define the cup's brightness and sweetness; the last three control its strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Flower Cup 1 Ratio 1:15 Time 3:30
Other Cafec models
View all Cafec models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.