Pulse
by Orea for Orea O1 original source (ofrfrst.com)
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.
Before you start
You need
- Orea O1
- Scale
- Water at 93 °C
Notes from Orea
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.
Steps · 3:00
6 steps · 5 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 6, 0:00until 0:07 40 g
Bloom. Pour in a spiral to 40g. Keep the spout at the same height throughout the pour. Let it bloom.
Spiral 5.7 g/s · 7s 93 °C
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Step 2 of 6, 0:35until 0:43 90 g+50
Wait until the coffee bed first becomes visible. Pour in a spiral to 90g. Keep the spout at the same height throughout the pour.
Spiral 6.2 g/s · 8s
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Step 3 of 6, 0:55until 1:03 140 g+50
Wait until the coffee bed first becomes visible. Pour in a spiral to 140g. Keep the spout at the same height throughout the pour.
Spiral 6.2 g/s · 8s
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Step 4 of 6, 1:15until 1:24 195 g+55
Wait until the coffee bed first becomes visible. Pour in a spiral to 195g. Keep the spout at the same height throughout the pour.
Spiral 6.1 g/s · 9s
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Step 5 of 6, 1:35until 1:44 250 g+55
Wait until the coffee bed first becomes visible. Pour in a spiral to 250g. Keep the spout at the same height throughout the pour.
Spiral 6.1 g/s · 9s
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Step 6 of 6, 3:00
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 3:00. If not, change just one thing in the next cup:
- Past 3:40? Grind coarser
- Done before 2:20? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 4
195 g
+55 g add water
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