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Orea V3

Official

Orea V3 Orea by Basic Barista

The Basic Barista's published Orea V3 recipe follows a bloom with four equal pulse pours at regular intervals. It uses the brewer's focused flow path to pursue a clean, precise extraction with controlled agitation and clear flavor definition.

1:15 Ratio
2:45 Total
20g Dose
94°C Temp
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Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
94 °C
Temp
5 medium-fine
Grind
2:45
Total
~300 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

2:45 · total
  1. Bloom 1 / 6
    0:00
    30s

    Pour 60g in a spiral. Let it bloom.

    +60g→ 60g Spiral 5g/s 12s 94°C
  2. Pour 2 / 6
    0:30
    30s

    Pour in a spiral to 120g.

    +60g→ 120g Spiral 5g/s 12s
  3. Pour 3 / 6
    1:00
    30s

    Pour in a spiral to 180g.

    +60g→ 180g Spiral 5g/s 12s
  4. Pour 4 / 6
    1:30
    30s

    Pour in a spiral to 240g.

    +60g→ 240g Spiral 5g/s 12s
  5. Pour 5 / 6
    2:00
    45s

    Finish in a spiral to 300g.

    +60g→ 300g Spiral 5g/s 12s
  6. Done 6 / 6
    2:45

    Drawdown complete.

Notes

Use Orea papers for the intended flow and pour each pulse as 60g every 30s, lowering the kettle close to the bed for a soft, even pour that covers the grounds. Watch the slurry level between additions; coarsen if successive pulses begin stacking up.

Original source

Recipe by Basic Barista, published at thebasicbarista.com.

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Base One

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200g Water
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Base Two

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300g Water
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Base Pulse

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1:16.3 Ratio
16g Coffee
260g Water
3:20 Total

The Bright

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1:16.7 Ratio
18g Coffee
300g Water
2:30 Total

Classic

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

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Graycano

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240g Water
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Graycano

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1:16.7 Ratio
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Origami Dripper M

Origami M Wave Filter

1:16.7 Ratio
18g Coffee
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Origami Dripper S

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1:16.7 Ratio
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Timemore B75

Agitated Bloom

1:16.7 Ratio
15g Coffee
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Other Orea models

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Next step

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