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Orea Z1

The Champ

Orea Z1 Orea by Orea

Presented in OREA's Z1 guide as The Champ, this competition-style brew uses four circular pours and reserves its largest addition for the finish. The higher extraction strategy targets a rich, complex cup with concentrated sweetness.

1:15.9 Ratio
3:30 Total
17g Dose
93°C Temp
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Parameters

17 g
Coffee
270 g
Water
1:15.9
Ratio
93 °C
Temp
5 medium
Grind
3:30
Total
~270 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

3:30 · total
  1. Bloom 1 / 5
    0:00
    40s

    Pour in a spiral to 60g. Let it bloom.

    +60g→ 60g Spiral 6g/s 10s 93°C
  2. Pour 2 / 5
    0:40
    45s

    Pour in a spiral to 120g.

    +60g→ 120g Spiral 6g/s 10s
  3. Pour 3 / 5
    1:25
    50s

    Pour in a spiral to 170g.

    +50g→ 170g Spiral 6.3g/s 8s
  4. Pour 4 / 5
    2:15
    1m15s

    Pour in a spiral to 270g.

    +100g→ 270g Spiral 5.9g/s 17s
  5. Done 5 / 5
    3:30

    Finish when the coffee stops dripping.

Notes

Distribute each circle evenly and increase the rest between later additions so the bed does not stay flooded. The large final pour should remain controlled; coarsen if its added agitation creates dryness.

Original source

Recipe by Orea, published at orea.uk.

Community

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3:00 Total

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