Three Pulse

Cafec Flower Cup 4 Cafec by Onyx Coffee Lab

Onyx Coffee Lab's three-pulse pour-over at 62.5g/L uses a swirled bloom followed by three descending weighted pulses. The pattern builds clarity and body without forcing excessive contact time on the deep Cup 4 bed.

1:16 Ratio

3:15 Total

22g Dose

95°C Temp

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Parameters

22 g
Coffee: 352 g
Water: 1:16
Ratio: 95 °C
Temp: 4 medium-fine
Grind: 3:15
Total: ~350 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:15 · total

Bloom 1 / 6
0:00

16s

Pour in a spiral to 50g.

+50g→ 50g Spiral 4.2g/s 12s 95°C
Swirl 2 / 6
0:16

29s

Swirl gently until every ground is wet. Let it bloom.

Fill gently
Pour 3 / 6
0:45

45s

Pour in a spiral to 175g.

+125g→ 175g Spiral 5g/s 25s
Pour 4 / 6
1:30

45s

Pour in a spiral to 264g.

+89g→ 264g Spiral 4.5g/s 20s
Pour 5 / 6
2:15

1m

Pour in a spiral to 352g.

+88g→ 352g Spiral 4.4g/s 20s
Done 6 / 6
3:15

Finish when the coffee stops dripping.

Notes

Pulse weights step down: 50% of total water in the first main pour, then 25% and 25%. Bloom for 45 seconds with a swirl — Onyx's house cue for full saturation before the first pulse. 95°C suits light to medium roasts. The Flower lets you grind one click finer than the V60 03 equivalent without stalling. Drawdown lands around 3:15. Anchor pulses to the clock, not the bed level.

Original source

Recipe by Onyx Coffee Lab, published at onyxcoffeelab.com.

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