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 in a spiral to 65g.

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

21s

Swirl gently. Let it bloom.
Pour 3 / 5
0:35

1m15s

Pour in a spiral to 510g. Take the stream out to the edge of the coffee bed. Cover the whole coffee bed evenly.

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

2m10s

Swirl gently.

Fill gently
Done 5 / 5
4:00

Finish when the coffee stops dripping.

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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