The OG Base #2
Classic four-pour recipe for the V4 Narrow with Classic Bottom. Wave paper for a full-bodied, rich cup.
- Floral
- Fruity
- Light-bodied
- Light roast
- Standard
- Intermediate
- Total
- 3:00
- Ratio
- 1:16.7
- Coffee
- 18 g
- Temp
- 96 °C
The The OG Base #2 recipe by Orea for the Orea V4 Narrow uses 18 g of coffee and 300 g of water (1:16.7 ratio), at 96°C, with a target brew time of 3:00.
Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Circular pour to 60g.
+60g 10s Circular -
0:30Pour
Circular pour to 140g.
+140g 12s Circular -
1:10Pour
Circular pour to 220g.
+220g 12s Circular -
1:50Pour
Circular pour to 300g.
+300g 12s Circular -
3:00Done
Drawdown complete.
Notes
More Orea V4 Narrow recipes
-
The Aussie
1:13.9by Orea
- Sweet
- Caramel
Total 3:00 Temp 97°C -
The Bypass
1:16.1by Orea
- Sweet
- Balanced
Total 3:00 Temp 96°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
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.
Next step
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100g
+50g Add water