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Cafec Flower Oval 101

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
  1. Bloom 1 / 5
    0:00
    45s

    Pour 50g in a spiral. Let it bloom.

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

    Pour in a spiral to 120g.

    +70g→ 120g Spiral 4.7g/s 15s
  3. Pour 3 / 5
    1:30
    45s

    Pour in a spiral to 180g.

    +60g→ 180g Spiral 5g/s 12s
  4. Pour 4 / 5
    2:15
    1m15s

    Finish in a spiral to 240g.

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

    Drawdown complete.

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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Base Recipe

by Cafeshi

1:16.7 Ratio
15g Coffee
250g Water
3:05 Total

Classic

by CAFEC

1:16 Ratio
12g Coffee
192g Water
2:30 Total

Dark Roast

by CAFEC

1:15 Ratio
16g Coffee
240g Water
3:00 Total

Dynamic Pour

by Kurasu

1:15.6 Ratio
18g Coffee
280g Water
3:00 Total

Four Pour

by Kurasu

1:14.3 Ratio
14g Coffee
200g Water
2:30 Total

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240g Water
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512g Water
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Cafec Flower Oval 102

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400g Water
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Other Cafec models

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Next step

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