Dark Roast

Orea V3 Orea by Orea

The OFRFRST V3 guide presents Orea's lower-temperature option for dark-roasted coffee. It uses the fast flat-bottom brewer to achieve even extraction while tempering roast-driven bitterness, seeking a sweet, rounded cup with a calm finish.

1:15 Ratio

3:00 Total

16g Dose

88°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 3:00
Total: ~240 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:00 · total

Bloom 1 / 4
0:00

35s

Pour in a spiral to 31g. Keep the pour gentle. Let it bloom.

+31g→ 31g Fill gently 6.2g/s 5s 88°C
Pour 2 / 4
0:35

30s

Pour in a spiral to 129g. Keep the pour gentle.

+98g→ 129g Spiral 5.4g/s 18s
Pour 3 / 4
1:05

1m55s

Pour in a spiral to 240g. Keep the pour gentle.

+111g→ 240g Fill gently 6.2g/s 18s
Done 4 / 4
3:00

Finish when the coffee stops dripping.

Notes

Use 88°C and favor a slightly coarser grind than for light roast. Pour gently to avoid over-agitating the more soluble coffee; lower extraction with a coarser setting if the cup tastes smoky or drying.

Original source

Recipe by Orea, published at ofrfrst.com.

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