Dark Roast

Cafec Flower Oval 102 Cafec by CAFEC

CAFEC's official dark-roast recipe for the Flower Oval 102 combines cool water, coarse grounds, and restrained pulses. The broad bed releases trapped gas evenly, helping the larger brew land sweet and full with low acidity and no ashy edge.

1:14.3 Ratio

3:30 Total

28g Dose

87°C Temp

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Parameters

28 g
Coffee: 400 g
Water: 1:14.3
Ratio: 87 °C
Temp: 7 medium-coarse
Grind: 3:30
Total: ~400 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:30 · total

Bloom 1 / 4
0:00

35s

Pour in a spiral to 60g. Let it bloom.

+60g→ 60g Spiral 5g/s 12s 87°C
Pour 2 / 4
0:35

55s

Pour in steady circles into the corners to 200g.

+140g→ 200g Corners 5.6g/s 25s
Pour 3 / 4
1:30

2m

Pour in a spiral to 400g.

+200g→ 400g Spiral 5.7g/s 35s
Done 4 / 4
3:30

Finish when the coffee stops dripping.

Notes

Keep 87°C as the upper limit and grind coarse enough for clean dual-outlet drainage. Saturate the wide bloom evenly but avoid vigorous stirring. If roastiness dominates, coarsen by 1 notch before reducing temperature.

Original source

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

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