Classic

Cafec Flower Oval 102 Cafec by CAFEC

CAFEC's official classic recipe scales the Flower Oval 102 for a larger serving, pairing 24g with 384g across four measured pours. The deeper bed and dual outlets build a balanced, sweet cup with steady clarity.

1:16 Ratio

3:30 Total

24g Dose

94°C Temp

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Parameters

24 g
Coffee: 384 g
Water: 1:16
Ratio: 94 °C
Temp: 4 medium-fine
Grind: 3:30
Total: ~380 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:30 · total

Bloom 1 / 5
0:00

45s

Pour 60g in circles into the corners. Keep the spout close to the coffee bed. Let it bloom.

+60g→ 60g Corners 4g/s 15s 94°C
Pour 2 / 5
0:45

45s

Pour in steady circles into the corners to 180g. Keep the spout close to the coffee bed.

+120g→ 180g Corners 4g/s 30s
Pour 3 / 5
1:30

45s

Pour in steady circles into the corners to 280g. Keep the spout close to the coffee bed.

+100g→ 280g Corners 4g/s 25s
Pour 4 / 5
2:15

1m15s

Finish in steady circles into the corners to 384g. Keep the spout close to the coffee bed.

+104g→ 384g Corners 4.2g/s 25s
Done 5 / 5
3:30

Finish when the coffee stops dripping.

Notes

Distribute each pour across the long oval so the corners extract with the center. Use confident, low circles and allow a modest fall between pulses rather than chasing a fast drawdown. If the finish is muddy, coarsen the grind by 1 notch.

Original source

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

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