High Extraction

Cafec Flower Oval 102 Cafec by CAFEC

CAFEC's high-extraction Flower Oval 102 recipe combines a longer ratio, fine grind, and active mixing for dense washed light roasts. Its dual outlets tolerate the added resistance, yielding intense sweetness and clarity when the coffee is clean.

1:17 Ratio

4:40 Total

25g Dose

96°C Temp

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Parameters

25 g
Coffee: 425 g
Water: 1:17
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 4:40
Total: ~430 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

4:40 · total

Bloom 1 / 8
0:00

15s

Pour in a spiral to 50g.

+50g→ 50g Spiral 5g/s 10s 96°C
Swirl 2 / 8
0:15

30s

Stir vigorously 3 times clockwise, then 3 times counter-clockwise. Let it bloom.

Fill briskly
Pour 3 / 8
0:45

28s

Pour in steady circles into the corners to 175g.

+125g→ 175g Corners 5g/s 25s
Swirl 4 / 8
1:13

22s

Stir gently 3 times around the edge to lift grounds from the sides without scraping the filter.

Fill gently
Pour 5 / 8
1:35

1m

Pour in a spiral to 300g.

+125g→ 300g Spiral 5g/s 25s
Pour 6 / 8
2:35

28s

Pour in a spiral to 425g.

+125g→ 425g Spiral 5g/s 25s
Swirl 7 / 8
3:03

1m37s

Swirl gently to settle the bed flat.
Done 8 / 8
4:40

Finish when the coffee stops dripping.

Notes

Use 96°C and stir the bloom thoroughly enough to eliminate dry clumps. A measured mid-brew stir should lift fines from the oval walls without scraping the filter. If drawdown runs beyond 5:00 or the finish dries, coarsen.

Original source

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

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