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Orea V3

Pulse

Orea V3 Orea by Orea

Included in the OFRFRST V3 guide, Orea's pulse method divides brewing water into several small additions. Repeated, measured agitation works with the V3's concentrated drainage path to promote even extraction and a balanced, clearly articulated cup.

1:16.7 Ratio
3:00 Total
15g Dose
93°C Temp
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Parameters

15 g
Coffee
250 g
Water
1:16.7
Ratio
93 °C
Temp
5 medium
Grind
3:00
Total
~250 ml
Yield
Grind · 5/10 · medium
FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:00 · total
  1. Bloom 1 / 6
    0:00
    35s

    Pour 40g in a spiral. Let it bloom.

    +40g→ 40g Spiral 6.7g/s 6s 93°C
  2. Pour 2 / 6
    0:35
    20s

    Pour in a spiral to 90g.

    +50g→ 90g Spiral 6.3g/s 8s
  3. Pour 3 / 6
    0:55
    20s

    Pour in a spiral to 140g.

    +50g→ 140g Spiral 6.3g/s 8s
  4. Pour 4 / 6
    1:15
    20s

    Pour in a spiral to 195g.

    +55g→ 195g Spiral 6.1g/s 9s
  5. Pour 5 / 6
    1:35
    1m25s

    Finish in a spiral to 250g.

    +55g→ 250g Spiral 6.1g/s 9s
  6. Done 6 / 6
    3:00

    Drawdown complete.

Notes

Keep pulse size, kettle height, and spiral coverage consistent so agitation does not drift through the brew. Add the next pulse at a similar slurry level each time; grind coarser if water progressively accumulates.

Original source

Recipe by Orea, published at ofrfrst.com.

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Base One

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1:16.7 Ratio
12g Coffee
200g Water
2:30 Total

Base Two

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1:16.7 Ratio
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300g Water
3:30 Total
OREA Negotiator

Base Pulse

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

Official

by Basic Barista

1:15 Ratio
20g Coffee
300g Water
2:45 Total

The Bright

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

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Next step

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Free iOS No signup 1003 recipes by 126 baristas