Classic 1:16

Cafec Flower Oval 102 Cafec by CAFEC

Cata Coffee's three-pour Flower Dripper guide at the textbook 1:16 ratio. Bloom, build, finish — no agitation, no swirl, just clean separation between pours so each phase reads on the cup.

1:16 Ratio

3:20 Total

25g Dose

92°C Temp

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Parameters

25 g
Coffee: 400 g
Water: 1:16
Ratio: 92 °C
Temp: 5 medium
Grind: 3:20
Total: ~400 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:20 · total

Bloom 1 / 4
0:00

1m

Pour in a spiral to 50g. Let it bloom.

+50g→ 50g Spiral 1.7g/s 30s 92°C
Pour 2 / 4
1:00

40s

Pour in a spiral to 208g.

+158g→ 208g Spiral 6.3g/s 25s
Pour 3 / 4
1:40

1m40s

Pour in a spiral to 400g.

+192g→ 400g Spiral 3.2g/s 1m
Done 4 / 4
3:20

Finish when the coffee stops dripping.

Notes

This is the cleanest entry point if you're moving over from a V60. Same ratio, same temperature, same centre-out spiral most baristas already know — the 102's flatter, deeper bed is the only thing that changes. A long minute between bloom and first pour is intentional. The 102 needs the bed to settle before lifting it again, otherwise channels open along the wedge edges. This dose puts the bed depth right in the sweet spot of the 102 — the twin drain holes pull it evenly instead of pooling over a single point, so the drain stays clean.

Original source

Recipe by CAFEC, published at catacoffee.com.

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