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Orea V3 MK2

Base Two

Orea V3 MK2 Orea by Orea

OREA's official Base Two recipe scales a four-pour pulse structure for the V3 MK2 and a larger serving. Longer pours accommodate the increased volume while keeping extraction orderly, yielding a full cup with balanced strength and sweetness.

1:16.7 Ratio
3:00 Total
18g Dose
94°C Temp
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Parameters

18 g
Coffee
300 g
Water
1:16.7
Ratio
94 °C
Temp
5 medium
Grind
3:00
Total
~300 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

3:00 · total
  1. Pour 1 / 5
    0:00
    40s

    Pour 60g in a spiral.

    +60g→ 60g Spiral 6g/s 10s 94°C
  2. Pour 2 / 5
    0:40
    40s

    Pour in a spiral to 140g.

    +80g→ 140g Spiral 6.7g/s 12s
  3. Pour 3 / 5
    1:20
    40s

    Pour in a spiral to 220g.

    +80g→ 220g Spiral 6.7g/s 12s
  4. Pour 4 / 5
    2:00
    1m

    Finish in a spiral to 300g.

    +80g→ 300g Spiral 6.7g/s 12s
  5. Done 5 / 5
    3:00

    Drawdown complete.

Notes

Divide 300g into four consistent additions and lengthen each pour without raising kettle height. Allow the slurry to fall predictably between pulses; coarsen the grind if water accumulates with every round.

Original source

Recipe by Orea, published at orea.uk.

More Orea V3 MK2 recipes

See all Orea V3 MK2 recipes

Dark Roast

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1:15 Ratio
16g Coffee
240g Water
3:00 Total

High Extraction

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1:16.7 Ratio
15g Coffee
250g Water
3:30 Total
Cold

Flash Iced

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1:8.9 Ratio
18g Coffee
160g Water
2:00 Total
Cold

Iced

by Orea

1:10 Ratio
18g Coffee
180g Water
2:30 Total
OREA Negotiator

Light Roast

by Orea

1:16.7 Ratio
15g Coffee
250g Water
3:00 Total

Other Orea models

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Next step

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Free iOS No signup 1003 recipes by 126 baristas