№ 502 Orea Z1 3:15 1:16.1 Orea
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The Four Six

Tetsu Kasuya's 4:6 method adapted for the Z1. Five circular pours split into a 40/60 ratio.

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Parameters

Coffee
14 g
Water
225 g
Ratio
1:16.1
Temp
94 °C
Grind
6 medium coarse
Total
3:15
Servings
1
Grind · 6/10 · medium
FINE COARSE

Method

3:15 total
  1. 0:00
    Bloom

    Circular pour to 35g.

    +35g 8s circular
  2. 0:40
    Pour

    Circular pour to 90g.

    +90g 10s circular
  3. 1:20
    Pour

    Circular pour to 135g.

    +135g 8s circular
  4. 1:45
    Pour

    Circular pour to 180g.

    +180g 8s circular
  5. 2:05
    Pour

    Circular pour to 225g.

    +225g 8s circular
  6. 3:15
    Done

    Drawdown complete.

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

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Notes

Based on Tetsu Kasuya's 4:6 method. The first two pours (40% of water) control sweetness and acidity. The last three pours (60%) control strength. Adjust the first two pours to dial in 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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