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Orea V3 Orea by Basic Barista

The Basic Barista's recipe for the Orea V3. Bloom followed by four equal 40g pulse pours at 30-second intervals. Clean and precise extraction from the V3's focused flow path.

1:16.7 Ratio

2:45 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-fine
Grind: 2:45
Total: ~200 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

2:45 · total

Bloom 1 / 6
0:00

Pour 40g. Let bloom.

+40g→ 40g Spiral 8s
Pour 2 / 6
0:30

Pour to 80g.

+40g→ 80g Spiral 8s
Pour 3 / 6
1:00

Pour to 120g.

+40g→ 120g Spiral 8s
Pour 4 / 6
1:30

Pour to 160g.

+40g→ 160g Spiral 8s
Pour 5 / 6
2:00

Final pour to 200g.

+40g→ 200g Spiral 8s
Done 6 / 6
2:45

Drawdown complete. Target ~2:45.

Notes

The Orea V3's narrow flow channel concentrates the water path through the coffee bed, creating higher extraction in a shorter time. Four pulse pours maintain consistent water level. Works best with Orea's own paper filters for optimal flow rate.

Original source

Recipe by Basic Barista, published at thebasicbarista.com.

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Basic Barista

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In the cup