OREA Filter Coffee Recipe
A filter coffee recipe designed for clarity, balance, and character, emphasizing controlled flow and temperature for optimal extraction and flavor.
by A.M.O.C.
Tips & Preparation
Preparation:
• Equipment: Orea Glass Full Aperture Brewer or V4 Narrow with FAST bottom, Sibarist Booster + Sibarist Fast Flat Paper, Precision pour kettle with restricted flow control. • Water: Aquacode minerals and distilled water (65 ppm). • Grind: Comandante at 21 clicks (~550 microns). • Temperature: 93°C for bloom, 88°C for remaining pours. • Pouring: Use a hypotrochoid (flower pattern) pour to promote even extraction.
Variation or Adjustment:
• Slower, controlled flow creates a clean mouthfeel. Higher bloom temperature enhances sweetness and clarity.
Recipe Steps
0:00
Pour 40g of water evenly over the coffee bed (bloom).
Let it sit for 30 seconds to allow full saturation and degassing.0:30
Pour 70g of water, waiting for the coffee bed to be almost dry before starting.
1:00
Pour 70g of water, waiting for the coffee bed to be almost dry before starting.
1:30
Pour 70g of water, waiting for the coffee bed to be almost dry before starting.
2:15
Aim for a final brew time of 2:00 – 2:30 minutes.
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