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OREA
16g
Dose
94°C
Temperature
260ml
Water
Medium
Grind
3:00
Brew Time
0:00 Spiral pour to 60g
0:20 Wait
0:40 Spiral pour to 110g
0:55 Wait
1:15 Spiral pour to 160g
1:30 Wait
1:45 Spiral pour to 260g
2:15 Let it drain
2:45 Done
9 steps · 2:45 total
9 steps · 2:45 · 260g
0:00
Spiral pour to 60g
0:20
Wait
0:40
Spiral pour to 110g
0:55
Wait
1:15
Spiral pour to 160g
1:30
Wait
1:45
Spiral pour to 260g
2:15
Let it drain
2:45
Done
1. A simple pulse recipe that works great for all types of coffees. Adjust grind and temperature to taste. 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. FAST BOTTOM: Default for this recipe CLASSIC BOTTOM: Grind a bit coarser, follow the same pouring pattern OPEN BOTTOM: Maintain the same grind size as the recipe but adapt your pour to be half of each pour circular, with half central for all pours except for the bloom APEX BOTTOM: Grind a bit finer and pour your final two pours as central pours only. FILTERS: The timings of this recipe are based on using our Flat paper filter with the Negotiator. For Wave or SIBARIST FAST, we recommend to use a slightly finer grind size. Adapt to taste. FOR V4 WIDE: Grind a little coarser to adapt this recipe.
