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Cafec Flower Oval 101

Base Recipe

Cafec Flower Oval 101 Cafec by Cafeshi

Cafeshi's baseline recipe is ported to the Flower Oval 101, adjusting grind for its broad, shallow trapezoid bed and quicker flow. It serves as a repeatable starting point for a clear, balanced cup across new coffees.

1:16.7 Ratio
3:05 Total
15g Dose
93°C Temp
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Parameters

15 g
Coffee
250 g
Water
1:16.7
Ratio
93 °C
Temp
4 medium-fine
Grind
3:05
Total
~250 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:05 · total
  1. Bloom 1 / 4
    0:00
    30s

    Pour in a spiral to 50g. Let it bloom.

    +50g→ 50g Spiral 3.3g/s 15s 93°C
  2. Pour 2 / 4
    0:30
    45s

    Pour in a spiral to 150g.

    +100g→ 150g Spiral 3.3g/s 30s
  3. Pour 3 / 4
    1:15
    1m50s

    Pour in a spiral to 250g.

    +100g→ 250g Spiral 3.3g/s 30s
  4. Done 4 / 4
    3:05

    Finish when the coffee stops dripping.

Notes

Begin near 21 click on a Comandante C40 with Cafec abaca paper and BWT-filtered water at 93°C. Pour wide enough to include the oval corners; tighten grind for a thin cup and coarsen if the finish dries out.

Original source

Recipe by Cafeshi, published at cafeshi.es.

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192g Water
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