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Cafec Flower Cup 4

Light 4:6

Cafec Flower Cup 4 Cafec by Tetsu Kasuya

This Tetsu Kasuya 4:6 variation for the Flower Cup 4 shifts the early pour balance toward sweetness when the standard split tastes too sharp. It keeps the familiar cadence and strength structure while softening acidity.

1:15 Ratio
3:30 Total
20g Dose
93°C Temp
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Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
93 °C
Temp
7 coarse
Grind
3:30
Total
~300 ml
Yield
Grind · 7/10 · medium-coarse
FINE COARSE

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Method

3:30 · total
  1. Pour 1 / 6
    0:00
    45s

    Pour 50g over the centre of the bed.

    +50g→ 50g Center pour 6g/s 8s 93°C
  2. Pour 2 / 6
    0:45
    45s

    Pour in a spiral to 120g.

    +70g→ 120g Spiral 6g/s 11s
  3. Pour 3 / 6
    1:30
    45s

    Pour in a spiral to 180g.

    +60g→ 180g Spiral 6g/s 10s
  4. Pour 4 / 6
    2:15
    30s

    Pour in a spiral to 240g.

    +60g→ 240g Spiral 6g/s 10s
  5. Pour 5 / 6
    2:45
    45s

    Finish in a spiral to 300g.

    +60g→ 300g Spiral 6g/s 10s
  6. Done 6 / 6
    3:30

    Drawdown complete.

Notes

Use 50g for the first flavor pour and 70g for the second, leaving the later strength pours unchanged. Hold grind and 93°C steady so the taste difference reflects only the early-pour balance.

Original source

Recipe by Tetsu Kasuya, published at en.philocoffea.com.

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