Big Boy Competition

Orea Big Boy Orea by Orea

OREA's competition-style Big Boy recipe pushes extraction across the brewer's large flat bed through repeated pours and deliberate agitation. Built with light roasts in mind, it seeks batch-scale sweetness, intensity, and flavor separation.

1:15.6 Ratio

4:30 Total

32g Dose

95°C Temp

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Parameters

32 g
Coffee: 500 g
Water: 1:15.6
Ratio: 95 °C
Temp: 4 medium-fine
Grind: 4:30
Total: ~500 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

4:30 · total

Bloom 1 / 8
0:00

14s

Pour 65g in a spiral.

+65g→ 65g Spiral 6.5g/s 10s 95°C
Swirl 2 / 8
0:14

21s

Stir vigorously. Let it bloom.

5s
Pour 3 / 8
0:35

25s

Pour in a spiral to 200g.

+135g→ 200g Spiral 6.1g/s 22s
Swirl 4 / 8
1:00

10s

Stir 3 times.

5s
Pour 5 / 8
1:10

25s

Pour in a spiral to 350g.

+150g→ 350g Spiral 6g/s 25s
Pour 6 / 8
1:35

30s

Finish in a spiral to 500g.

+150g→ 500g Spiral 6g/s 25s
Swirl 7 / 8
2:05

2m25s

Swirl gently.
Done 8 / 8
4:30

Drawdown complete.

Notes

Distribute each pour across the entire flat bed and agitate enough to prevent isolated dry zones, not enough to migrate fines. If the finish turns drying, reduce agitation first; grind finer only when sweetness is absent.

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By

Orea

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In the cup