Big Boy Dark Roast

Orea Big Boy Orea by Orea

Orea's dark-roast Big Boy method applies lower-temperature brewing to a large flat-bottom batch. It is built to extract developed coffee evenly while restraining roast bitterness, favoring rounded sweetness, substantial body, and a softer finish.

1:15 Ratio

4:00 Total

35g Dose

88°C Temp

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Parameters

35 g
Coffee: 525 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 4:00
Total: ~530 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

4:00 · total

Bloom 1 / 4
0:00

40s

Pour in a spiral to 70g. Let it bloom.

+70g→ 70g Spiral 6.4g/s 11s 88°C
Pour 2 / 4
0:40

40s

Pour in a spiral to 260g.

+190g→ 260g Spiral 6.3g/s 30s
Pour 3 / 4
1:20

2m40s

Pour in a spiral to 525g.

+265g→ 525g Spiral 6.3g/s 42s
Done 4 / 4
4:00

Finish when the coffee stops dripping.

Notes

Brew at 88°C and begin with a coarser grind to limit harsh extraction from soluble dark-roast coffee. Keep agitation moderate across the broad bed; cool further or grind coarser if smoky bitterness remains.

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