The Bypass
Matteo D'Ottavio's UK Brewing Championship recipe with post-brew dilution.
- Sweet
- Balanced
- Light-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 3:00
- Ratio
- 1:16.1
- Coffee
- 18 g
- Temp
- 96 °C
The The Bypass recipe by Orea for the Orea V4 Narrow uses 18 g of coffee and 290 g of water (1:16.1 ratio), at 96°C, with a target brew time of 3:00.
Parameters
- 18 g
- Coffee
- 290 g
- Water
- 1:16.1
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Pour
Circular pour to 60g.
+60g 10s Circular -
0:40Pour
Slow pour to 160g.
+160g 25s Slow -
1:30Pour
Slow pour to 260g.
+260g 25s Slow -
2:30Pour
Add 15-30g bypass water slowly.
+290g 5s Slow -
3:00Done
Drawdown complete. Stir and serve.
Notes
More Orea V4 Narrow recipes
-
The Aussie
1:13.9by Orea
- Sweet
- Caramel
Total 3:00 Temp 97°C -
WBrC 2024
1:15.9by Martin Wölfl
- Floral
- Fruity
Total 2:25 Temp 93°C -
V4 Narrow Competition
1:16.7by Orea
- Floral
- Fruity
Total 3:30 Temp 95°C -
V4 Narrow Concentrate
1:10by Orea
- Chocolate
- Caramel
Total 2:30 Temp 95°C -
Dara For Two
1:16.7by Orea
- Balanced
- Sweet
Total 3:30 Temp 92°C
Other Orea methods
More by Orea
-
The Base
1:15Orea Big Boy
- Balanced
- Sweet
Total 4:00 Temp 92°C -
Batch Brew
1:16Orea Big Boy
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Big Boy Competition
1:15.6Orea Big Boy
- Floral
- Fruity
Total 4:30 Temp 95°C -
Big Boy Dark Roast
1:15Orea Big Boy
- Chocolate
- Caramel
Total 4:00 Temp 88°C -
Big Boy Iced
1:10Orea Big Boy
- Fruity
- Citric
Total 3:30 Temp 96°C
Original source
Recipe by Orea, published at orea.uk.
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100g
+50g Add water