Oval Swirl

Cafec Flower Oval 101 Cafec by CAFEC

Published by the Netherlands coffee shop Kohiraifu for the Flower Oval 101, this method uses a brisk oval-shaped first pour followed by calmer additions. Reaching the long edges early promotes even saturation, then quieter flow yields a sweet, balanced cup.

1:16 Ratio

2:30 Total

15g Dose

87°C Temp

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Parameters

15 g
Coffee: 240 g
Water: 1:16
Ratio: 87 °C
Temp: 7 medium-coarse
Grind: 2:30
Total: ~240 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

2:30 · total

Bloom 1 / 5
0:00

30s

Pour 30g in a spiral. Let it bloom.

+30g→ 30g Spiral 3g/s 10s 87°C
Pour 2 / 5
0:30

20s

Pour in an oval to 90g.

+60g→ 90g Oval 3g/s 20s
Pour 3 / 5
0:50

30s

Pour in an oval to 150g.

+60g→ 150g Oval 2g/s 30s
Pour 4 / 5
1:20

1m10s

Finish over the centre of the bed to 240g.

+90g→ 240g Center pour 3g/s 30s
Done 5 / 5
2:30

Drawdown complete.

Notes

During the first main pour, mirror the dripper's oval without striking the paper; this is the best chance to wet the corner zones. Shift to a slower central stream afterward. A medium-coarse grind helps the single outlet drain without flattening sweetness.

Original source

Recipe by CAFEC, published at kohiraifu.com.

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CAFEC

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In the cup