Three Pulse

Cafec Flower Oval 102 Cafec by Onyx Coffee Lab

Onyx Coffee Lab's three-pulse framework is adapted here for the Oval 102. A large first addition builds sweetness, then progressively smaller pours improve separation, aiming for a clear cup from very light coffee.

1:16 Ratio

4:00 Total

25g Dose

95°C Temp

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Parameters

25 g
Coffee: 400 g
Water: 1:16
Ratio: 95 °C
Temp: 5 medium
Grind: 4:00
Total: ~400 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

4:00 · total

Bloom 1 / 6
0:00

12s

Pour 50g in circles into the corners. Keep the stream over the coffee bed and off the filter.

+50g→ 50g Corners 5.6g/s 9s 95°C
Swirl 2 / 6
0:12

38s

Swirl gently to settle the bed flat. Let it bloom.

5s
Pour 3 / 6
0:50

1m

Pour in steady circles into the corners to 200g. Keep the stream over the coffee bed and off the filter.

+150g→ 200g Corners 5.6g/s 27s
Pour 4 / 6
1:50

1m

Pour in steady circles into the corners to 320g. Keep the stream over the coffee bed and off the filter.

+120g→ 320g Corners 5.5g/s 22s
Pour 5 / 6
2:50

1m10s

Finish in steady circles into the corners to 400g. Keep the stream over the coffee bed and off the filter.

+80g→ 400g Corners 5.3g/s 15s
Done 6 / 6
4:00

Finish when the coffee stops dripping.

Notes

Swirl only after the bloom, then let the descending pulse sizes control agitation. Keep every circle inside the paper seam and briefly sweep the trapezoid corners to avoid dry pockets. Begin at 95°C; if acidity turns hard, lower heat before changing grind.

Original source

Recipe by Onyx Coffee Lab, published at onyxcoffeelab.com.

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Onyx Coffee Lab

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In the cup