The Pulse Two Cup
Everyday two cups batch brew for the OREA Big Boy.
- Balanced
- Sweet
- Medium-bodied
- Medium roast
- Standard
- Intermediate
- Total
- 4:00
- Ratio
- 1:15
- Coffee
- 40 g
- Temp
- 92 °C
The The Pulse Two Cup recipe by Orea for the Orea Big Boy uses 40 g of coffee and 600 g of water (1:15 ratio), at 92°C, with a target brew time of 4:00.
Parameters
- 40 g
- Coffee
- 600 g
- Water
- 1:15
- Ratio
- 92 °C
- Temp
- 7 coarse
- Grind
- 4:00
- Total
- 2
- Servings
Method
-
0:00Pour
Circular pour to 150g.
+150g 18s Circular -
1:00Pour
Circular pour to 300g.
+300g 18s Circular -
1:45Pour
Circular pour to 450g.
+450g 18s Circular -
2:30Pour
Circular pour to 600g.
+600g 18s Circular -
4:00Done
Drawdown complete.
Notes
More Orea Big Boy recipes
-
The Base
1:15by Orea
- Balanced
- Sweet
Total 4:00 Temp 92°C -
Batch Brew
1:16by Orea
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Big Boy Competition
1:15.6by Orea
- Floral
- Fruity
Total 4:30 Temp 95°C -
Big Boy Dark Roast
1:15by Orea
- Chocolate
- Caramel
Total 4:00 Temp 88°C -
Big Boy Iced
1:10by Orea
- Fruity
- Citric
Total 3:30 Temp 96°C
Other Orea methods
More by Orea
-
The Base
1:15Orea Big Boy
- Balanced
- Sweet
Total 4:00 Temp 92°C -
Batch Brew
1:16Orea Big Boy
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Big Boy Competition
1:15.6Orea Big Boy
- Floral
- Fruity
Total 4:30 Temp 95°C -
Big Boy Dark Roast
1:15Orea Big Boy
- Chocolate
- Caramel
Total 4:00 Temp 88°C -
Big Boy Iced
1:10Orea Big Boy
- Fruity
- Citric
Total 3:30 Temp 96°C
Original source
Recipe by Orea, published at orea.uk.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
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The log.
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100g
+50g Add water