Ultimate Technique

Cafec Flower Cup 4 Cafec by James Hoffmann

James Hoffmann's V60 Ultimate Technique scaled for the Flower Cup 4 uses a swirled bloom, two measured main pours, and late agitation. Open Flower ribs allow a finer grind while the stir and final swirl keep the deep bed even.

1:16.7 Ratio

4:00 Total

30g Dose

96°C Temp

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Parameters

30 g
Coffee: 500 g
Water: 1:16.7
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 4:00
Total: ~500 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

4:00 · total

Bloom 1 / 7
0:00

14s

Pour 60g.

+60g→ 60g 6g/s 10s 96°C
Swirl 2 / 7
0:14

31s

Swirl gently. Let it bloom.
Pour 3 / 7
0:45

45s

Pour in a spiral to 300g.

+240g→ 300g Spiral 6g/s 40s
Pour 4 / 7
1:30

45s

Pour in a spiral to 500g.

+200g→ 500g Spiral 6g/s 33s
Swirl 5 / 7
2:15

10s

Stir north to south, then east to west, to knock grounds off the walls.
Swirl 6 / 7
2:25

1m35s

Swirl gently to settle the bed flat.

Fill gently
Done 7 / 7
4:00

Finish when the coffee stops dripping.

Notes

Bloom is 2x the dose (60g) with a swirl. Two main pours target 60% then 100% of total water. The late stir (north→south, then east→west) drops grounds off the wall; the swirl flattens the bed. 96°C for light to medium roasts. Drop to 92 for dark. Same temperature ladder as V60. Drawdown lands around 4:00 on the deeper Cup 4 bed — anchor pours to the clock, not the level.

Original source

Recipe by James Hoffmann, published at youtube.com.

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