Big Boy Iced

Orea Big Boy Orea by Orea

Featured in the OFRFRST Big Boy material, Orea's iced recipe turns the brewer's capacity into a flash-chilled batch for three. A concentrated hot extraction lands on ice, aiming for lively aromatics and balanced strength after dilution.

1:10 Ratio

3:30 Total

40g Dose

96°C Temp

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Parameters

40 g
Coffee: 400 g
Water: 1:10
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 250 g
Ice: 3:30
Total: ~650 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:30 · total

Before you brew

1 Add 250g of ice to the server

Bloom 1 / 5
0:00

15s

Pour 80g in a spiral.

+80g→ 80g Spiral 6.7g/s 12s 96°C
Swirl 2 / 5
0:15

25s

Swirl gently. Let it bloom.

5s
Pour 3 / 5
0:40

35s

Pour in a spiral to 250g.

+170g→ 250g Spiral 6.5g/s 26s
Pour 4 / 5
1:15

2m15s

Finish in a spiral to 400g.

+150g→ 400g Spiral 6.5g/s 23s
Done 5 / 5
3:30

Drawdown complete.

Notes

Load the server with 250g before brewing and distribute the hot pours evenly across the wide bed. Swirl the finished batch until the remaining ice and concentrate are homogeneous; adjust grind rather than adding extra ice if it tastes weak.

Original source

Recipe by Orea, published at ofrfrst.com.

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Orea

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In the cup