Official

Orea Big Boy Orea by Orea

Orea's official Big Boy recipe uses six pulse pours to manage the brewer's wider base, deeper bed, and larger dose. Intended for two to three cups, it targets uniform extraction and a clean, balanced batch without sacrificing body at higher volume.

1:16.7 Ratio

3:30 Total

30g Dose

95°C Temp

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Parameters

30 g
Coffee: 500 g
Water: 1:16.7
Ratio: 95 °C
Temp: 6 medium
Grind: 3:30
Total: ~500 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

3:30 · total

Bloom 1 / 8
0:00

16s

Pour in a spiral to 80g.

+80g→ 80g Spiral 6.7g/s 12s 95°C
Swirl 2 / 8
0:16

19s

Swirl gently. Let it bloom.
Pour 3 / 8
0:35

30s

Pour in a spiral to 160g.

+80g→ 160g Spiral 6.7g/s 12s
Pour 4 / 8
1:05

30s

Pour in a spiral to 250g.

+90g→ 250g Spiral 6g/s 15s
Pour 5 / 8
1:35

30s

Pour in a spiral to 340g.

+90g→ 340g Spiral 6g/s 15s
Pour 6 / 8
2:05

30s

Pour in a spiral to 420g.

+80g→ 420g Spiral 6.7g/s 12s
Pour 7 / 8
2:35

55s

Pour in a spiral to 500g.

+80g→ 500g Spiral 6.7g/s 12s
Done 8 / 8
3:30

Finish when the coffee stops dripping.

Notes

Fit Big Boy filters carefully and grind slightly coarser than for smaller Orea brewers. Keep pulse height and water level consistent through the deep bed; if late pours drain slowly, coarsen the grind instead of pouring harder.

Original source

Recipe by Orea, published at orea.uk.

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