Brewing with the Flower Dripper from Cafec/SanyoSangyo | Coffee with April

[@i-am-mo]

I’ve used flower drippers for 5 years. I’m glad that people are getting to know this product through this year’s WBrC. Thank you from Tokyo.

[@hushy9695]

The limited edition of this flower dripper that comes with black matte tone looked very elegant.

[@error.418]

CAFEC does make their own filters and they're phenomenal

[@asrulmunir]

Yes, Cafec has their own paper filter... Multiple versions of paper filters.

[@aiendail]

I use the blue ceramic version of the flower dripper. The drawdown is fast without sacrificing the body. I also use their abaca filter. Cafec also produces roast-specific filters (light, medium and dark roast).

[@dylanbeschoner]

Believe it or not, the April flat-bottom filters fit quite nicely in the small cafec flower! Give it a shot

[@user-xs3db6ox3q]

2:18 Cafec started out from making paper filters. That's their thing! They have papers for different brew temperatures and roast levels and all sorts!

[@ukaszprzywoski6901]

I love my ceramic Cafec Flower Dripper. Basically, I use it and Kalita 155. Both are great and give different results. I'll definitely try your recipe tomorrow first thing in the morning :P The recipe I'm using at the moment is different but I greatly enjoy the result (fine grind, off-boil water, 14 g of coffee to 210 ml of after, first pour - 40 ml of water, stir vigorously, wait 30 seconds; the second pour - up to 110 ml (around 60 sec), then pour the rest).

[@MrJab-hq8yk]

Cafec did produce their own filter paper and its better than the hario paper, if I remember correctly I think I read somewhere that cafec used to produce paper filter for hario too.

[@TheHandThatBites]

Just did a walk through with this recipe and it was great.

[@rehancoffee2265]

finally, been waiting for this.. thanks patrik

[@Java_CM]

oh nice! I didn't even think about trying your recipe on the Flower dripper but I'm going to give it a try! I just ordered the porcelain version of the April dripper so I guess i can practice a bit before it comes. cheers!

[@rehancoffee2265]

and i think it produce sweet beacuse basically, their brewing tutorial (it's called osmotic flow) stated that they want to achieve more sweetness.

[@GoTellJesusSaves]

Cafec filters are readily available worldwide. The ones I use are specifically for osmotic flow pouring style. Extremely different than any other form of pour over. The flavor is very different a well. I highly recommend their filters and pouring technique. I love the flavor. Very bright and full of clarity. It's the most difficult pour I've been exposed to and takes plenty of practice to get right. I haven't seen anyone on KZbin successfully replicate the pour as shown on the cafec KZbin channel. That's a challenge for any of you coffee content creators... 😉

[@morganbakerable]

They have at least four of their own filters, maybe more. The Abaca, plus Light, Medium, and Dark roast versions. Abaca has been good as an all rounder with relatively fast flow and enough porosity to give some body. The Light roast version drains incredibly slow, 2+ minutes longer than the Abaca at the same dose and grind size, and is probably the most different from a Hario or Kono filter.

[@asrulmunir]

I tried the dark roast version... Very hard to get consistent result. But the Abaca is my favorite 👍

[@tippykaffu4047]

You should check on Tales Coffee's single pour technique that addresses most problems you have with the conical brewers.

[@frederica223]

Hey Patrick, do you have any opinions on cafec’s osmotic pour structure that they recommend for the dripper?

[@Mandragara]

Cafec Abaca is best cone filter paper, April is best flat-bottom paper.

[@RumoHasIt]

Thank you for sharing this with us! Unrelated question, how are you liking the mod bar groupheads? Is the maintenance on them more complicated than a standard countertop machine?

[@coffeewithapril]

So far it's been great. But we don't recommend it for a high volume shop.

[@RumoHasIt]

@@coffeewithapril would you consider it workable for a high end home? I work for a design firm and we have clients who want to move away from countertop and cabinet built in units

[@TeguhRachmanto]

Hi Patrick, hello from Indonesia. I just bought Cafec Flower dripper a month ago and currently I'm trying to find the best recipe for me and bump into this video. I brew Natural process coffee from Bali and my total brew time was 1:50 . The acidity is brighter them my previous brew but i feel bitterness at the end (aftertaste) and a bit of astringent. So i think my brew is still unbalanced. Looking for more improvement in my brew.

[@rezadindapamungkas]

Ini grindsize nya sama kayak v60 atau beda ya bang ?

[@travishoresh9295]

Patrik, you often use lower temperatures for brewing water. How do you decide on a temperature for a particular coffee? I’m unfamiliar with lower temperature like these for pour over, only some AeroPress recipes. Thank you!

[@larryduran1047]

I may have missed it, but I heard you reference using a Ditting grinder but did not hear the grind setting. I have a 804 and am curious what grind size you are using. Thanks

[@coffeewithapril]

In this case at 8.5

[@larryduran1047]

@@coffeewithapril Thanks. That is consistent with where I am as well with most filter coffees as I am anywhere between a 7 and a 9 on most filter brewers.

[@LastAphelion]

Hey how are you liking your 804 (what burrs?) compared to anything else you've tried?

[@coffeewithapril]

@@LastAphelion It's been our go-to grinder for the last two years. We have a few of them, all with different burr-sets.

[@larryduran1047]

@@LastAphelion They are the stock burrs that came with the grinder when I purchased it new from Ditting. I really like the grinder from a functional standpoint and from a flavor profile standpoint. As a bonus it is a low retention grinder and works well single dosing or grinding a pound of coffee. If I put in 20 grams, I get 20 grams out. When I take it apart to clean the burrs, there is a minimal amount of ground coffee residue. For filter coffee flavor, it is very comparable to but better than the Fellow Ode with stock burrs that I also own. It also does very well as espresso. While I have tried espresso ground from other large flat burr grinders, I don't own them and have never done side by side tastings for comparison. The Ditting is built like a tank, easy to work on, and makes fantastic coffee. It is a purchase that I would make again if I was in the position.

[@deo.strengthspan.project]

Would you say this recipe would scale up to using the 2 cup size Cafec Flower and brewing with 500 mL?

[@deo.strengthspan.project]

I just watched the video regarding brewing various brew sizes on the April Brewer. So perhaps, like in that video you would recommend five 100 g pours?

[@deo.strengthspan.project]

For anyone wondering or curious, I made a delicious brew using the Cafec Flower adapting this recipe to their video showing how to brew different brew sizes using the April Brewer. 30 g coffee, 500 g water, 100 g pours as shown in this video (50 g circular, 50 g center) with the pours initiated at the following times: 0:00, 0:40, 1:15, 1:45, 2:20. These time increments are 5 seconds longer than in the April Brewer recipe for 30 g:500 g. I used setting 18 on the Baratza Encore, perhaps a bit finer than April may recommend, but I enjoy the more full mouthfeel of this result. I hope other Cafec Flower users find this helpful 😊

[@error.418]

@@deo.strengthspan.project I'm doing fresh off boil 2x bloom into center of a bed with a well and swirl vigorously then let rest 45s, hit 60% total water in next 30s, rest in the following 30s, swirl and let finish, has been working phenomenally. Will definitely give your modified April recipe a try on the Flower, too. Thanks for sharing!

[@deo.strengthspan.project]

@@error.418 That looks like James Hoffmann’s recipe which was my first and primary recipe for a while before I became a bit fascinated by trying different recipes. Thanks for reminding me! I should give that technique a go again and see how I like it! I feel like agitation is a primary component that is different for these recipes, they all achieve different amounts and in different ways: stirring, swirling, multiple pours, single pours, pours through a dispersion screen to minimize agitation, center pours, circular pours. It’s a lot of fun to play around with especially since they actually produce different results in the cup.

[@error.418]

@@deo.strengthspan.project I 100% agree with you that agitation is the true complexity in pour over. The other variables matter, but agitation is the hardest to measure and repeat, makes quite an impact, and has so many variations.

[@reebah]

Grind settings on the 804?

[@coffeewithapril]

8.5

[@ynolorenssalao1848]

How about timemore c3?