№ 566 Orea O1 3:00 1:16.1 Orea
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The Bypass

Matteo D'Ottavio's UK Brewing Championship bypass method with dilution.

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Parameters

Coffee
18 g
Water
290 g
Ratio
1:16.1
Temp
96 °C
Grind
5 medium
Total
3:00
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

3:00 total
  1. 0:00
    Pour

    Circular pour to 60g.

    +60g 10s circular
  2. 0:40
    Pour

    Slow pour to 160g.

    +160g 25s slow
  3. 1:30
    Pour

    Slow pour to 260g.

    +260g 25s slow
  4. 2:30
    Pour

    Add 15-30g bypass water slowly.

    +290g 5s slow
  5. 3:00
    Done

    Drawdown complete. Stir and serve.

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Notes

UK Brewing Champion Matteo D'Ottavio's bypass technique for the OREA O1. Brew with 260g through the coffee bed, then add 15-30g bypass water. Adjust bypass amount to taste for concentration control.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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