The Ice

Orea O1 Orea by Orea

OREA's O1 guide offers a Japanese-style iced method, concentrating four quick, equal spiral pours over 140g. The rapid chill and controlled dilution are intended to preserve bright acidity and deep sweetness in a crisp cup.

1:8.9 Ratio

2:20 Total

18g Dose

94°C Temp

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Parameters

18 g
Coffee: 160 g
Water: 1:8.9
Ratio: 94 °C
Temp: 5 medium
Grind: 140 g
Ice: 2:20
Total: ~300 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

2:20 · total

Bloom 1 / 5
0:00

40s

Pour 40g in a spiral. Let it bloom.

+40g→ 40g Spiral 5g/s 8s 94°C
Pour 2 / 5
0:40

20s

Pour in a spiral to 80g.

+40g→ 80g Spiral 5g/s 8s
Pour 3 / 5
1:00

20s

Pour in a spiral to 120g.

+40g→ 120g Spiral 5g/s 8s
Pour 4 / 5
1:20

1m

Finish in a spiral to 160g.

+40g→ 160g Spiral 5g/s 8s
Done 5 / 5
2:20

Drawdown complete.

Notes

Place 140g in the carafe first, then make four fast spirals of equal volume through an OREA Wave filter. Swirl after drawdown until concentration is uniform; grind finer if melting ice leaves the cup weak.

Original source

Recipe by Orea, published at orea.uk.

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