Kasuya 4:6

Cafec Flower Oval 101 Cafec by Tetsu Kasuya

Tetsu Kasuya's 4:6 method is adapted to the Cafec Flower Oval 101, whose trapezoid bed and single outlet drain more slowly than a cone. The recipe preserves flavor control while seeking clean strength and balance.

1:15 Ratio

3:45 Total

15g Dose

88°C Temp

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Roast level

Light Medium Dark

Parameters

15 g
Coffee: 225 g
Water: 1:15
Ratio: 88 °C
Temp: 8 coarse
Grind: 3:45
Total: ~230 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

What is 8/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:45 · total

Pour 1 / 6
0:00

45s

Pour in a spiral to 45g.

+45g→ 45g Spiral 4.5g/s 10s 88°C
Pour 2 / 6
0:45

45s

Pour in a spiral to 90g.

+45g→ 90g Spiral 4.5g/s 10s
Pour 3 / 6
1:30

45s

Pour in a spiral to 135g.

+45g→ 135g Spiral 4.5g/s 10s
Pour 4 / 6
2:15

30s

Pour in a spiral to 180g.

+45g→ 180g Spiral 4.5g/s 10s
Pour 5 / 6
2:45

1m

Pour in a spiral to 225g.

+45g→ 225g Spiral 4.5g/s 10s
Done 6 / 6
3:45

Finish when the coffee stops dripping.

Notes

Start one click coarser than the conical reference and keep the timed gaps fixed even if the bed has not fully cleared. Use wider circles to wet the oval bed evenly; if the outlet chokes, coarsen instead of reducing the planned pours.

Original source

Recipe by Tetsu Kasuya, published at en.philocoffea.com.

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