The Aussie

Orea Z1 Orea by Orea

From OREA's Z1 guide, The Aussie combines a coarse grind, high brewing heat, and five equal spiral pours. Its comparatively strong preparation is designed for a punchy, full-bodied cup with bold sweetness and enough clarity to stay defined.

1:14.7 Ratio

3:00 Total

17g Dose

97°C Temp

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Parameters

17 g
Coffee: 250 g
Water: 1:14.7
Ratio: 97 °C
Temp: 8 coarse
Grind: 3:00
Total: ~250 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

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Method

3:00 · total

Bloom 1 / 6
0:00

40s

Pour in a spiral to 50g. Let it bloom.

+50g→ 50g Spiral 5g/s 10s 97°C
Pour 2 / 6
0:40

30s

Pour in a spiral to 100g.

+50g→ 100g Spiral 5g/s 10s
Pour 3 / 6
1:10

30s

Pour in a spiral to 150g.

+50g→ 150g Spiral 5g/s 10s
Pour 4 / 6
1:40

30s

Pour in a spiral to 200g.

+50g→ 200g Spiral 5g/s 10s
Pour 5 / 6
2:10

50s

Pour in a spiral to 250g.

+50g→ 250g Spiral 5g/s 10s
Done 6 / 6
3:00

Finish when the coffee stops dripping.

Notes

Start at 97°C and keep all spirals equal, low, and broad enough to wet the flat bed. Use 18g coffee for extra intensity; if the cup becomes rough, coarsen before lowering heat.

Original source

Recipe by Orea, published at orea.uk.

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