Dynamic Pour

Cafec Flower Oval 101 Cafec by Kurasu

Kurasu's energetic two-cup pouring technique is scaled for the Cafec Flower Oval 101. Fast, assertive pulses use turbulence to build body quickly, while a coarser grind protects clarity in the slower trapezoid bed.

1:15.6 Ratio

3:00 Total

18g Dose

92°C Temp

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Parameters

18 g
Coffee: 280 g
Water: 1:15.6
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:00
Total: ~280 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 5
0:00

40s

Pour 56g in a spiral. Let it bloom.

+56g→ 56g Spiral 4.7g/s 12s 92°C
Pour 2 / 5
0:40

30s

Pour to 140g.

+84g→ 140g 7g/s 12s
Pour 3 / 5
1:10

30s

Pour to 210g.

+70g→ 210g 5.8g/s 12s
Pour 4 / 5
1:40

1m20s

Finish pouring to 280g.

+70g→ 280g 5.8g/s 12s
Done 5 / 5
3:00

Drawdown complete.

Notes

Deliver each pulse in roughly 10s to 12s with enough force to move the whole bed, then keep gaps short so agitation does not collapse. If the finish turns silty or dry, coarsen before softening the pour.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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Kurasu

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In the cup