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Orea Z1

The Four Six

Orea Z1 Orea by Orea

Orea's Z1 guide adapts Tetsu Kasuya's Four Six method to the brewer with five circular pours. The early portion shapes sweetness and acidity while later additions tune strength, producing a customizable cup with clear, deliberate balance.

1:16.1 Ratio
3:15 Total
14g Dose
94°C Temp
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Parameters

14 g
Coffee
225 g
Water
1:16.1
Ratio
94 °C
Temp
6 medium-coarse
Grind
3:15
Total
~230 ml
Yield
Grind · 6/10 · medium
FINE COARSE

What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:15 · total
  1. Bloom 1 / 6
    0:00
    40s

    Pour 35g in a spiral. Let it bloom.

    +35g→ 35g Spiral 5.8g/s 6s 94°C
  2. Pour 2 / 6
    0:40
    40s

    Pour in a spiral to 90g.

    +55g→ 90g Spiral 5.5g/s 10s
  3. Pour 3 / 6
    1:20
    25s

    Pour in a spiral to 135g.

    +45g→ 135g Spiral 5.6g/s 8s
  4. Pour 4 / 6
    1:45
    20s

    Pour in a spiral to 180g.

    +45g→ 180g Spiral 5.6g/s 8s
  5. Pour 5 / 6
    2:05
    1m10s

    Finish in a spiral to 225g.

    +45g→ 225g Spiral 5.6g/s 8s
  6. Done 6 / 6
    3:15

    Drawdown complete.

Notes

Use the first two pours to tune flavor balance: favor the earlier pour for brighter acidity or the next for more sweetness. Keep the final three additions even, changing their cadence to adjust strength without disrupting coverage.

Original source

Recipe by Orea, published at orea.uk.

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255g Water
3:30 Total

The Dara — Scaled (A)

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3:00 Total

The Dara — Classic

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1:16.7 Ratio
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200g Water
3:00 Total

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Next step

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Free iOS No signup 1003 recipes by 126 baristas