The Hangover
by Orea for Orea O2 original source (orea.uk)
Published in OREA's V4 guide, the Hangover is a two-cup Narrow batch using the Fast Bottom, Wave paper, and five circular pours. Cooler water offsets the larger bed, aiming for generous volume with balanced extraction and restrained bitterness.
Before you start
You need
- Orea O2
- Base: Fast
- Scale
- Water at 90 °C (194 °F)
Notes from Orea
Keep all five circles low and uniform, allowing the slurry to settle between pulses. Use 90°C (194°F) rather than grind alone to restrain bitterness; coarsen only when the larger bed drains too slowly.
Steps · 4:30
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 0:45 120 g
Pour in a spiral to 120g (4.2 oz). Let the water drop through.
Spiral 90 °C
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Step 2 of 6, 0:45until 1:25 240 g+120
Pour in a spiral to 240g (8.5 oz). Let the water drop through.
Spiral
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Step 3 of 6, 1:25until 2:05 360 g+120
Pour in a spiral to 360g (12.7 oz). Let the water drop through.
Spiral
-
Step 4 of 6, 2:05until 2:40 480 g+120
Pour in a spiral to 480g (16.9 oz). Let the water drop through.
Spiral
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Step 5 of 6, 2:40until 4:30 600 g+120
Pour in a spiral to 600g (21.2 oz).
Spiral
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Step 6 of 6, 4:30
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 4:30. If not, change just one thing in the next cup:
- Past 5:20? Grind coarser
- Done before 3:40? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 4
480 g
+120 g add water
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