Dark Roast

Cafec Flower Oval 101 Cafec by CAFEC

CAFEC's official dark-roast approach for the Flower Oval 101 pairs cooler water, a coarse grind, and restrained pulsing with its deep trapezoid bed, producing a mellow, full cup led by chocolate and caramel rather than roast bitterness.

1:15 Ratio

3:00 Total

16g Dose

88°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 3:00
Total: ~240 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:00 · total

Bloom 1 / 4
0:00

30s

Pour in a spiral to 40g. Let it bloom.

+40g→ 40g Spiral 4g/s 10s 88°C
Pour 2 / 4
0:30

1m

Pour in a spiral to 120g.

+80g→ 120g Spiral 4g/s 20s
Pour 3 / 4
1:30

1m30s

Pour in a spiral to 240g.

+120g→ 240g Spiral 4g/s 30s
Done 4 / 4
3:00

Finish when the coffee stops dripping.

Notes

Start coarse and use 88°C as a ceiling; dark coffee releases soluble material readily. Keep the kettle low and agitation modest. If the finish is ashy or drying, coarsen before lowering the temperature further.

Original source

Recipe by CAFEC, published at cafec-jp.com.

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