Three Pour

Cafec Flower Oval 102 Cafec by CAFEC

Belco's guide supplies this three-pour recipe for CAFEC's Flower Oval 102. A substantial middle pour drives extraction and body through the shallow bed, while the final addition restores clarity for a structured cup at a moderate ratio.

1:15 Ratio

3:15 Total

20g Dose

93°C Temp

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Roast level

Light Medium Dark

Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 93 °C
Temp: 5 medium
Grind: 3:15
Total: ~300 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:15 · total

Bloom 1 / 4
0:00

35s

Pour 60g in a spiral. Let it bloom.

+60g→ 60g Spiral 4.3g/s 14s 93°C
Pour 2 / 4
0:35

1m

Pour in steady circles into the corners to 150g.

+90g→ 150g Corners 4.3g/s 21s
Pour 3 / 4
1:35

1m40s

Finish in a spiral to 300g.

+150g→ 300g Spiral 4.3g/s 35s
Done 4 / 4
3:15

Drawdown complete.

Notes

Make the middle pour confident and circular so it reaches the deepest grounds without pinning fines to one spot. Because 20g forms a shallow bed here, sweep both corners on each pass and avoid pouring onto bare paper. For roast adjustment, change 93°C before altering the pour pattern.

Original source

Recipe by CAFEC, published at belco.fr.

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CAFEC

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In the cup