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- 01 The Bypass Orea O1 Orea Ratio 1:16.1 Time 3:10 Dose 18g Matteo D'Ottavio's UK Brewing Championship bypass method with dilution. Ratio 1:16.1 Time 3:10 Dose 18g
- 02 Concentrated Orea O1 Orea Ratio 1:10 Time 1:30 Dose 10g The tiny O1 brewer for ultra-concentrated pours. Works great as a pourover espresso substitute. Ratio 1:10 Time 1:30 Dose 10g
- 03 The Ice Orea O1 Orea Ratio 1:8.9 Time 2:20 Dose 18g Japanese iced coffee on the Orea O1. Brew concentrated onto 140g ice for bright acidity and deep sweetness. Ratio 1:8.9 Time 2:20 Dose 18g
- 04 The Wide Orea O1 Orea Ratio 1:20 Time 4:30 Dose 10g Low-dose, fine-grind recipe for the O1 with Flat Paper and Negotiator. Extended brew time for a wide, tea-like body with high clarity. Ratio 1:20 Time 4:30 Dose 10g
- 05 4:6 Method G70 Vessel Saint Anthony Industries Ratio 1:16 Time 3:45 Dose 20g Tetsuya Kasuya's 4:6 split adapted to the glass column: five even 64g pours where the first 40% sets sweetness and acidity, the last 60% sets strength. Ratio 1:16 Time 3:45 Dose 20g
- 06 Japanese Iced G70 Vessel Saint Anthony Industries Ratio 1:10 Time 3:00 Dose 24g Brew hot straight onto ice in the glass: the hot water extracts a bright, aromatic cup and the ice flash-chills it clear for a bright, clean iced coffee. Ratio 1:10 Time 3:00 Dose 24g