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20 results
- 01 Dark Roast byOrea Low-temp for dark roasts on the Orea O1. Orea O1 Ratio 1:15 Time 3:00
- 02 The Fine byOrea Fine grind, fast brew on the O1. One bloom pour and one long central pour for a quick, bright cup. Orea Wave filter. Orea O1 Ratio 1:16.7 Time 2:00
- 03 The Mid byOrea Medium grind, lower temperature recipe for the O1 with Flat Paper and Negotiator. A middle ground between The Wide and The Dara. Orea O1 Ratio 1:16.7 Time 3:30
- 04 Single Pour byOrea One continuous pour on the Orea O1. Orea O1 Ratio 1:16.7 Time 3:00
- 05 Standard byOrea Balanced everyday recipe for the O1. Medium grind with gentle spiral pours. Orea O1 Ratio 1:16.7 Time 2:30
- 06 Classic byOrea The standard recipe for the Orea V3 brewer with its unique negotiated flow rate. Orea V3 Ratio 1:16.7 Time 3:00
- 07 Dark Roast byOrea Low-temp for dark roasts on the Orea V3. Orea V3 Ratio 1:15 Time 3:00
- 08 The Fine byOrea OREA community favourite recipe. Fine grind single-pour technique with Wave filter for a sweet, punchy cup in under 2 minutes. Orea V3 Ratio 1:16.7 Time 1:30
- 09 The Mid byOrea Medium grind, lower temperature recipe. A middle ground between The Wide and Base One. Flat Paper with Negotiator. Orea V3 Ratio 1:16.7 Time 3:30
- 10 Single Pour byOrea One continuous pour on the Orea V3. Orea V3 Ratio 1:16.7 Time 3:00
- 11 Official byBlue Bottle Coffee Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Japanese Siphon Ratio 1:14.6 Time 2:30
- 12 Classic byHario Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Japanese Siphon Ratio 1:15 Time 2:00
- 13 Competition Siphon Championship-style siphon (vacuum pot) recipe. Precise temperature control with stirring technique for a remarkably clean, aromatic cup. The theatrical brewing method produces some of the clearest coffee possible. Japanese Siphon Ratio 1:15 Time 3:30
- 14 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6 Time 2:15
- 15 Cross Stir byEspresso Workshop Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Japanese Siphon Ratio 1:15.3 Time 2:10