Dark Roast

Orea Z1 Orea by Orea

Credited to OREA in the OFRFRST Z1 guide, this dark-roast approach uses gentler heat to restrain harsh extraction. It aims for a rounded, full cup that preserves roast sweetness while keeping smoky bitterness in check.

1:15 Ratio

3:00 Total

16g Dose

88°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 3:00
Total: ~240 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:00 · total

Bloom 1 / 4
0:00

35s

Pour 31g over the centre of the bed. Let it bloom.

+31g→ 31g Center pour 6.2g/s 5s 88°C
Pour 2 / 4
0:35

30s

Pour in a spiral to 129g.

+98g→ 129g Spiral 5.4g/s 18s
Pour 3 / 4
1:05

1m55s

Finish in a spiral to 240g.

+111g→ 240g Spiral 6.2g/s 18s
Done 4 / 4
3:00

Drawdown complete.

Notes

Start at 88°C and use a coarse, uniform grind. If the finish is bitter or drying, cool the water or coarsen slightly; if the cup is hollow, tighten the grind before raising temperature.

Original source

Recipe by Orea, published at ofrfrst.com.

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Orea

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In the cup