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Orea
10g
Dose
96°C
Temperature
200ml
Water
Fine
Grind
4:30
Brew Time
1:00 Spiral pour to 50G
2:00 Pour to 125G, half circular and half central
3:30 Pour to 200G, half circular and half central
4:30 Let it extract. Enjoy!
4 steps · 4:30 total
4 steps · 4:30 · 200g
1:00
Spiral pour to 50G
2:00
Pour to 125G, half circular and half central
3:30
Pour to 200G, half circular and half central
4:30
Let it extract. Enjoy!
1. NOTES: Please use our timings as suggestions. Use the coffee's behaviour as your pouring guide. We pour when we see the water level almost reach the coffee bed. Since we are using very fine grinds, we are going to have slower drawdown. Please adapt the grind size and water temperature by taste. Adjust to slower pouring if you notice drawdown is too slow.
