№ 123 Orea V4 Wide 3:00 1:15 Orea
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The Four Six

Tetsu Kasuya's World Brewing Championship method adapted for the OREA V4 Wide.

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Parameters

Coffee
20 g
Water
300 g
Ratio
1:15
Temp
92 °C
Grind
7 coarse
Total
3:00
Servings
1
Grind · 7/10 · medium-coarse
FINE COARSE

Method

3:00 total
  1. 0:00
    Pour

    Circular pour to 70g.

    +70g 10s circular
  2. 0:40
    Pour

    Circular pour to 120g.

    +120g 8s circular
  3. 1:20
    Pour

    Circular pour to 210g.

    +210g 12s circular
  4. 2:00
    Pour

    Circular pour to 300g.

    +300g 15s circular
  5. 3:00
    Done

    Drawdown complete.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Adapted from Tetsu Kasuya's famous 4:6 method. The first two pours control sweetness and acidity, while the last two pours control strength. Adjust the ratio between the first two pours to shift flavor balance.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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