Pulse

Orea O1 Orea by Orea

OREA's Pulse method, documented in OFRFRST's O1 guide, uses a sequence of small additions suited to the brewer's compact bed. Repeated, measured pulses seek uniform extraction, lively clarity, and dependable balance in one cup.

1:16.7 Ratio

3:00 Total

15g Dose

93°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1003 recipes by 126 baristas

Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 93 °C
Temp: 5 medium
Grind: 3:00
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:00 · total

Bloom 1 / 6
0:00

35s

Pour 40g in a spiral. Let it bloom.

+40g→ 40g Spiral 5.7g/s 7s 93°C
Pour 2 / 6
0:35

20s

Pour in a spiral to 90g.

+50g→ 90g Spiral 6.3g/s 8s
Pour 3 / 6
0:55

20s

Pour in a spiral to 140g.

+50g→ 140g Spiral 6.3g/s 8s
Pour 4 / 6
1:15

20s

Pour in a spiral to 195g.

+55g→ 195g Spiral 6.1g/s 9s
Pour 5 / 6
1:35

1m25s

Finish in a spiral to 250g.

+55g→ 250g Spiral 6.1g/s 9s
Done 6 / 6
3:00

Drawdown complete.

Notes

Let each pulse settle enough to expose the bed's shape without allowing it to dry. Keep kettle height and pulse size consistent; grind finer for a hollow cup or coarser when later pulses drain sluggishly.

Original source

Recipe by Orea, published at ofrfrst.com.

Open in app

By

Orea

104 recipes

In the cup