Osmotic Flow

Cafec Flower Oval 101 Cafec by CAFEC

CAFEC's signature Osmotic Flow technique meets the Flower Oval 101 in a bloom and a slow central stream. Its deep trapezoid bed and controlled outlet encourage a rounded, syrupy cup with pronounced sweetness and chocolate weight.

1:16.7 Ratio

3:30 Total

12g Dose

92°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 92 °C
Temp: 5 medium
Grind: 3:30
Total: ~200 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:30 · total

Bloom 1 / 3
0:00

30s

Pour in a spiral to 30g. Let it bloom.

+30g→ 30g Spiral 1.9g/s 15s 92°C
Pour 2 / 3
0:30

3m

Pour in a spiral to 200g. Keep the spout close to the coffee bed. Keep the stream near the centre.

+170g→ 200g Spiral 1.9g/s 1m 30s
Done 3 / 3
3:30

Finish when the coffee stops dripping.

Notes

Keep the stream narrow, low, and continuous near the center; flooding the perimeter defeats the gentle percolation this method needs. Choose a medium grind that holds a modest slurry level. If water rises steadily, slow the pour before coarsening.

Original source

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

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CAFEC

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In the cup