Ultimate Technique

Cafec Flower Oval 101 Cafec by James Hoffmann

James Hoffmann's Ultimate V60 ported to the Flower Oval 101. Bloom and swirl, two main pours, then a final stir-and-swirl to settle the bed flat. Grind is one click coarser than the V60 reference to compensate for the slower trapezoid drawdown.

1:16.7 Ratio

4:00 Total

15g Dose

96°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 96 °C
Temp: 5 medium
Grind: 4:00
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

4:00 · total

Bloom 1 / 7
0:00

15s

Pour 30g.

+30g→ 30g 3g/s 10s 96°C
Swirl 2 / 7
0:15

30s

Swirl gently. Let it bloom.
Pour 3 / 7
0:45

30s

Pour in a spiral to 150g.

+120g→ 150g Spiral 4g/s 30s
Pour 4 / 7
1:15

35s

Pour in a spiral to 250g.

+100g→ 250g Spiral 3.3g/s 30s
Swirl 5 / 7
1:50

5s

Stir once clockwise, then once counter-clockwise.
Swirl 6 / 7
1:55

2m5s

Swirl gently to settle the bed flat.

Fill gently
Done 7 / 7
4:00

Finish when the coffee stops dripping.

Notes

The bloom swirl is what makes this technique forgiving — the slurry settles flat before the first main pour and stays flat to the end. Grind sits at medium here rather than medium-fine: the trapezoid bed plus single bottom hole would stall a tighter grind. Knocking the grounds off the walls before the drawdown is what keeps the trapezoid bed draining evenly — skip that late gesture and the last of the water can channel. Total brew runs to about 4 minutes; the longer drawdown is the trapezoid's nature, not a problem.

Original source

Recipe by James Hoffmann, published at youtube.com.

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