Dynamic Pour

Cafec Flower Oval 102 Cafec by Kurasu

Kurasu's two-cup brewing method, adapted here to the Oval 102. Brief, forceful pours and short pauses use stream energy rather than long contact time, yielding a lively, well-extracted cup with a quick drawdown.

1:15.4 Ratio

3:00 Total

26g Dose

92°C Temp

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Parameters

26 g
Coffee: 400 g
Water: 1:15.4
Ratio: 92 °C
Temp: 6 medium-coarse
Grind: 3:00
Total: ~400 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 6
0:00

18s

Pour 80g.

+80g→ 80g 6.7g/s 12s 92°C
Swirl 2 / 6
0:18

22s

Swirl gently. Let it bloom.

4s
Pour 3 / 6
0:40

30s

Pour briskly in circles into the corners to 200g.

+120g→ 200g Fill briskly
Pour 4 / 6
1:10

30s

Pour briskly in a spiral to 300g.

+100g→ 300g Fill briskly
Pour 5 / 6
1:40

1m20s

Finish briskly in a spiral to 400g.

+100g→ 400g Fill briskly
Done 6 / 6
3:00

Finish when the coffee stops dripping.

Notes

Deliver each pulse decisively with the kettle close to the slurry; a hesitant stream will not provide the intended agitation. Use a medium-coarse grind and let the bed drain low between pulses. If water remains high before the next pour, coarsen rather than extending every pause.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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Kurasu

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In the cup