Cafec Flower Oval 101 Cafec
Kasuya 4:6
by Tetsu Kasuya
Tetsu Kasuya's 4:6 Method ported to the Flower Oval 101. Five even 45g pours, the first two shaping flavour and the last three building strength. Adapted for the extended drawdown of the trapezoid bed by ~15 seconds; coarser grind keeps the bed from stalling at the single bottom hole. Pick the roast on the recipe screen — the water temperature follows.
Parameters
- 15 g
- Coffee
- 225 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 8 coarse
- Grind
- 3:45
- Total
- 1
- Servings
Method
-
0:00 01Pour
First flavour pour. Pour to 45g in slow circles.
To 45g 10s Circular -
0:45 02Pour
Second flavour pour. Pour to 90g.
To 90g 10s Circular -
1:30 03Pour
First strength pour. Pour to 135g.
To 135g 10s Circular -
2:15 04Pour
Second strength pour. Pour to 180g.
To 180g 10s Circular -
2:45 05Pour
Final pour to 225g.
To 225g 10s Circular -
3:45 06Done
Drawdown complete.
Notes
Original source
Recipe by Tetsu Kasuya, published at en.philocoffea.com.
More Cafec Flower Oval 101 recipes
See all Cafec Flower Oval 101 recipes →- 01 Classic byCAFEC Single-cup recipe for the Flower Oval 101. 12g of coffee to 192g of water at 1:16, four pours over about three minutes. Ratio 1:16 Time 2:30
- 02 Dark Roast byCAFEC Cafec's house dark-roast recipe for the Flower Oval 101 — lower water temperature, coarser grind, three pours. The mellow-and-rich character the Oval is built for shows up cleanly here: chocolate and caramel without any roasted bitterness pushing through. Ratio 1:15 Time 3:00
- 03 Dynamic Pour byKurasu Kurasu's two-cup dynamic-pour technique scaled for the Flower Oval 101. Four fast, energetic pours that drive turbulence through the bed and dial in body without long contact times. The grind sits one click coarser than the conical version. Ratio 1:15.6 Time 3:00
- 04 Four Pour byKurasu Kurasu's house basic recipe ported to the Flower Oval 101. Four pours on regular 30-second beats: bloom, build, body, finish. Coarse grind keeps the single bottom hole flowing on the deeper trapezoid bed. Ratio 1:14.3 Time 3:00
- 05 Iced byKurasu Kurasu's Japanese-iced concentrate adapted for the Flower Oval 101. Hot brew lands directly onto 70g of ice in the server, flash-chilling extraction at peak aromatic intensity for a clean, citric cup. Ratio 1:9.4 Time 2:30
More by Tetsu Kasuya
View all recipes by Tetsu Kasuya →- 01 Kasuya 4:6 Kasuya's 4:6 method ported to the Deep 27. Five even centre pours of 45g each, separated by 45 seconds. The first 40% controls sweetness/acidity balance, the last 60% controls strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep 27 Ratio 1:15 Time 4:00
- 02 Light 4:6 Kasuya's 4:6 method tuned for light roasts on the Deep 45. Same five-pour cadence, but a smaller first pour shifts the balance away from acidity and a higher temperature pulls more out of bright beans. Cafec Deep 45 Ratio 1:15 Time 5:00
- 03 Kasuya 4:6 Kasuya's 4:6 method scaled for the Deep 45. Five even pours of 90g every 45 seconds. Lower temperature and a heavier first pour ratio bring out chocolate and sweetness from medium-to-dark roasts. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep 45 Ratio 1:15 Time 5:00
- 04 Kasuya 4:6 Tetsu Kasuya's 4:6 method scaled to the Deep Pro. Five equal centre pours of 90g at 45-second intervals — first 40% sets sweetness and acidity, last 60% sets strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Deep Pro Ratio 1:15 Time 5:30
- 05 Kasuya 4:6 Tetsu Kasuya's 4:6 method — World Brewers Cup 2016 — adapted to the Cup 1. Five timed pours of 45g each. The first two define the cup's brightness and sweetness; the last three control its strength. Pick the roast on the recipe screen — the water temperature follows. Cafec Flower Cup 1 Ratio 1:15 Time 3:30
Other Cafec models
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Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.