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- 01 The Bypass Orea V4 Narrow Orea Ratio 1:16.1 Time 3:10 Dose 18g Matteo D'Ottavio's UK Brewing Championship recipe with post-brew dilution. Ratio 1:16.1 Time 3:10 Dose 18g
- 02 WBrC 2024 Orea V4 Narrow Martin Wölfl Ratio 1:15.9 Time 2:25 Dose 17g Martin Wölfl's 2024 World Brewers Cup Championship recipe using the OREA V4 Narrow with Sibarist FAST filter. Ratio 1:15.9 Time 2:25 Dose 17g
- 03 V4 Narrow Competition Orea V4 Narrow Orea Ratio 1:16.7 Time 3:30 Dose 15g High extraction competition recipe. The narrow spout extends contact time. Ratio 1:16.7 Time 3:30 Dose 15g
- 04 The OG Iced Orea V4 Narrow Orea Ratio 1:8.9 Time 2:15 Dose 18g Japanese iced coffee on the V4 Narrow with Classic Bottom. Four quick circular pours onto 140g ice. Ratio 1:8.9 Time 2:15 Dose 18g
- 05 The OG Base #2 Orea V4 Narrow Orea Ratio 1:16.7 Time 3:00 Dose 18g Classic four-pour recipe for the V4 Narrow with Classic Bottom. Wave paper for a full-bodied, rich cup. Ratio 1:16.7 Time 3:00 Dose 18g
- 06 Pulse Orea V4 Narrow Orea Ratio 1:17.3 Time 3:00 Dose 15g Orea's official recipe for the V4 narrow basket. Smaller, more frequent pulse pours for the narrow channel. The restricted flow creates a longer contact time for rich, full-bodied extraction. Ratio 1:17.3 Time 3:00 Dose 15g
- 07 V4 Narrow Single Pour Orea V4 Narrow Orea Ratio 1:16.7 Time 3:15 Dose 15g One continuous pour. The narrow spout self-regulates drawdown. Ratio 1:16.7 Time 3:15 Dose 15g
- 08 Standard Orea V4 Narrow Orea Ratio 1:16.7 Time 2:30 Dose 12g The V4 Narrow uses cone-shaped filters for a different flow profile than the flat-bottom models. Ratio 1:16.7 Time 2:30 Dose 12g
- 09 The Techno Orea V4 Narrow Orea Ratio 1:16.1 Time 3:00 Dose 12.4g Mixed pour technique recipe by Mordy from Berlin. V4 Narrow with Open Bottom and Flat paper with Negotiator. Ratio 1:16.1 Time 3:00 Dose 12.4g
- 10 Official Japanese Siphon Blue Bottle Coffee Ratio 1:14.6 Time 2:30 Dose 24g Blue Bottle's siphon method. Medium grind with careful heat control for a clean, sweet cup. Ratio 1:14.6 Time 2:30 Dose 24g
- 11 Classic Japanese Siphon Hario Ratio 1:15 Time 2:00 Dose 20g Vacuum brewing with a siphon produces a clean, tea-like cup with aromatic complexity. Ratio 1:15 Time 2:00 Dose 20g
- 12 Competition Siphon Japanese Siphon Ratio 1:15 Time 3:30 Dose 20g 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. Ratio 1:15 Time 3:30 Dose 20g
- 13 Cross Stir Japanese Siphon Espresso Workshop Ratio 1:15.3 Time 2:10 Dose 15g Espresso Workshop NZ siphon recipe. Double-stir technique with a cross-pattern stir for even extraction. Ratio 1:15.3 Time 2:10 Dose 15g
- 14 High Extraction — Two-Stir Japanese Siphon Jonathan Gagné Ratio 1:15.2 Time 2:15 Dose 23g Coffee ad Astra's high extraction siphon recipe. Finer grind and vigorous agitation for maximum sweetness. Ratio 1:15.2 Time 2:15 Dose 23g
- 15 High Extraction — Turkish-Fine Japanese Siphon Jonathan Gagné Ratio 1:16.7 Time 2:30 Dose 24g Ultra-fine grind siphon recipe by Jonathan Gagne (Coffee ad Astra). Extremely fine grind yields 23-24% extraction with a short steep time. Ratio 1:16.7 Time 2:30 Dose 24g