Big Boy Single Pour

Orea Big Boy Orea by Orea

Presented in the OFRFRST Big Boy guide, Orea's single-pour approach uses one uninterrupted stream and the brewer's broad flat bed to regulate flow. It aims for an even, balanced batch with minimal handling and repeatable extraction.

1:15.9 Ratio

4:00 Total

32g Dose

93°C Temp

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Parameters

32 g
Coffee: 510 g
Water: 1:15.9
Ratio: 93 °C
Temp: 5 medium
Grind: 4:00
Total: ~510 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

4:00 · total

Bloom 1 / 5
0:00

14s

Pour 65g in a spiral.

+65g→ 65g Spiral 6.5g/s 10s 93°C
Swirl 2 / 5
0:14

21s

Swirl gently. Let it bloom.

5s
Pour 3 / 5
0:35

1m15s

Finish in a spiral to 510g.

+445g→ 510g Spiral 6.4g/s 1m 10s
Swirl 4 / 5
1:50

2m10s

Swirl gently.
Done 5 / 5
4:00

Drawdown complete.

Notes

Keep the kettle stream steady and trace controlled spirals that reach the outer bed without washing the paper. If drawdown stalls, grind coarser before reducing agitation; if the cup tastes thin, tighten the grind slightly.

Original source

Recipe by Orea, published at ofrfrst.com.

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In the cup