The Dara

Orea O2 Orea by Orea

Dara's single-cup recipe from Madrid appears in Orea's O2 guide as an approachable sequence of evenly spaced spiral pours. The open-bottom brewer gives direct flow feedback, producing a consistent, balanced cup with clear sweetness.

1:16.7 Ratio

3:00 Total

12g Dose

94°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 94 °C
Temp: 5 medium
Grind: 3:00
Total: ~200 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 5
0:00

~40s

Pour in a spiral to 40g. Let it bloom.

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

~40s

Wait until the water is close to the coffee bed without exposing it. Pour gently in a spiral to 90g.

+50g→ 90g Fill gently
Pour 3 / 5
1:20

~40s

Wait until the water is close to the coffee bed without exposing it. Pour gently in a spiral to 150g.

+60g→ 150g Fill gently
Pour 4 / 5
2:00

~1m

Wait until the water is close to the coffee bed without exposing it. Finish gently in a spiral to 200g.

+50g→ 200g Fill gently
Done 5 / 5
3:00

Finish when the coffee stops dripping.

Notes

With an Orea Wave paper, start each calm spiral when the water nearly reaches the bed instead of chasing timestamps. The brewer needs no preheat. If flow races and the cup tastes thin, tighten the grind before increasing agitation.