Three Pulse

Cafec Flower Oval 101 Cafec by Onyx Coffee Lab

Onyx Coffee Lab's three-pulse framework is adapted to the Cafec Flower Oval 101. Its level trapezoid bed resets evenly between pulses, supporting repeatable extraction and a clean cup with balanced sweetness and strength.

1:16 Ratio

3:30 Total

15g Dose

95°C Temp

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Parameters

15 g
Coffee: 240 g
Water: 1:16
Ratio: 95 °C
Temp: 5 medium
Grind: 3:30
Total: ~240 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:30 · total

Bloom 1 / 5
0:00

45s

Pour 50g in circles into the corners. Let it bloom.

+50g→ 50g Corners 5g/s 10s 95°C
Pour 2 / 5
0:45

45s

Pour in steady circles into the corners to 120g.

+70g→ 120g Corners 4.7g/s 15s
Pour 3 / 5
1:30

45s

Pour in steady circles into the corners to 180g.

+60g→ 180g Corners 5g/s 12s
Pour 4 / 5
2:15

1m15s

Finish in steady circles into the corners to 240g.

+60g→ 240g Corners 5g/s 12s
Done 5 / 5
3:30

Finish when the coffee stops dripping.

Notes

Use a medium grind and circles broad enough to wet both long edges; a narrow center pour leaves the corners underextracted. If the single outlet stalls, coarsen slightly, while a fast, hollow finish benefits from a finer setting.

Original source

Recipe by Onyx Coffee Lab, published at onyxcoffeelab.com.

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Onyx Coffee Lab

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In the cup