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25 results
- 01 Dark Roast byOrea Low-temp for dark roasts on the Orea V3 Mk2. Orea V3 MK2 Ratio 1:15 Time 3:00
- 02 High Extraction byOrea The MK2's improved bed geometry allows for finer grinds and higher extraction. Orea V3 MK2 Ratio 1:16.7 Time 3:30
- 03 Iced byOrea Flash iced coffee on the Orea V3 Mk2. Orea V3 MK2 Ratio 1:10 Time 2:30
- 04 Light Roast byOrea Orea V3 MK2 recipe for light roasts. Finer grind and hotter water. Orea V3 MK2 Ratio 1:16.7 Time 3:00
- 05 Single Pour byOrea One continuous pour on the Orea V3 Mk2. Orea V3 MK2 Ratio 1:16.7 Time 3:00
- 06 Arabic Style with Cardamom Traditional Arabic coffee with cardamom. Light roast, spiced. Ibrik / Cezve Ratio 1:12 Time 5:00
- 07 Bosnian Method Traditional Bosnian coffee. Boil water first, then add coffee. Ibrik / Cezve Ratio 1:12.5 Time 3:00
- 08 Cardamom Traditional ibrik coffee with cardamom. Middle Eastern style with spice. Ibrik / Cezve Ratio 1:10 Time 3:30
- 09 Turkish Classic Traditional Turkish coffee method. Extra-fine grind with cold water start and slow heat. Ibrik / Cezve Ratio 1:11.4 Time 3:00
- 10 Competition Ibrik Specialty-grade ibrik (cezve) recipe based on World Ibrik Championship techniques. Ultra-fine grind with controlled heat for a nuanced, aromatic cup. Three foam rises for optimal texture. Ibrik / Cezve Ratio 1:17.1 Time 2:50
- 11 Double Serving Ibrik recipe for two servings. Traditional low heat method. Ibrik / Cezve Ratio 1:11.4 Time 4:00
- 12 Greek Style (Sketos) Unsweetened Greek coffee. Thick foam, strong flavor. Ibrik / Cezve Ratio 1:10 Time 3:30
- 13 Specialty Modern specialty approach to ibrik/cezve. Lower temperature with slow heating for a cleaner cup that showcases origin flavors. Ibrik / Cezve Ratio 1:10 Time 5:00
- 14 Sweet Arabic Sweet Arabic-style ibrik coffee with cardamom. Traditional preparation with spice. Ibrik / Cezve Ratio 1:10 Time 3:00
- 15 Turkish Coffee Traditional Turkish coffee: extra-fine grind, no filter, slow heat until it foams. Ibrik / Cezve Ratio 1:9.3 Time 4:40