Batch Brew

Orea Big Boy Orea by Orea

Orea's brew guides frame this Big Boy method as a high-capacity batch for sharing, making use of the dripper's broad bed and generous volume. The cup goal is a clean, evenly extracted brew that stays expressive at group scale.

1:16 Ratio

5:00 Total

40g Dose

96°C Temp

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Parameters

40 g
Coffee: 640 g
Water: 1:16
Ratio: 96 °C
Temp: 6 medium
Grind: 5:00
Total: ~640 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

5:00 · total

Bloom 1 / 5
0:00

45s

Pour in a spiral to 100g. Let it bloom.

+100g→ 100g Spiral 6.7g/s 15s 96°C
Pour 2 / 5
0:45

55s

Pour in a spiral to 300g.

+200g→ 300g Spiral 6.7g/s 30s
Pour 3 / 5
1:40

1m

Pour in a spiral to 640g.

+340g→ 640g Spiral 6.7g/s 51s
Swirl 4 / 5
2:40

2m20s

Swirl gently.
Done 5 / 5
5:00

Finish when the coffee stops dripping.

Notes

Start coarser than for a single cup and use a confident kettle flow to preserve slurry heat. Keep spirals broad and consistent, then judge the grind by drawdown and finish: go coarser for dryness or finer for weak acidity.

Original source

Recipe by Orea, published at orea.uk.

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