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Orea Big Boy

Light Roast

Orea Big Boy Orea by Orea

OREA's Big Boy guide tunes the brewer for light roasts with hotter water, a finer grind, and optional Negotiator flow control. The wide flat bed spreads extraction evenly, aiming for developed sweetness and transparent origin flavors.

1:16.7 Ratio
3:45 Total
30g Dose
96°C Temp
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Parameters

30 g
Coffee
500 g
Water
1:16.7
Ratio
96 °C
Temp
4 medium-fine
Grind
3:45
Total
~500 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

3:45 · total
  1. Bloom 1 / 6
    0:00
    40s

    Pour 80g in a spiral. Let it bloom.

    +80g→ 80g Spiral 5.7g/s 14s 96°C
  2. Pour 2 / 6
    0:40
    40s

    Pour in a spiral to 250g.

    +170g→ 250g Spiral 5.7g/s 30s
  3. Pour 3 / 6
    1:20
    35s

    Pour in a spiral to 400g.

    +150g→ 400g Spiral 5.8g/s 26s
  4. Pour 4 / 6
    1:55
    25s

    Finish in a spiral to 500g.

    +100g→ 500g Spiral 5.6g/s 18s
  5. Swirl 5 / 6
    2:20
    1m25s

    Swirl gently to settle the bed flat.

  6. Done 6 / 6
    3:45

    Drawdown complete.

Notes

Brew at 96°C and begin with a fine, evenly distributed bed. Restrict the Negotiator only if drawdown is too fast; if the cup becomes drying, open the flow or coarsen before lowering temperature.

Original source

Recipe by Orea, published at orea.uk.

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600g Water
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4:30 Total

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525g Water
4:00 Total
Cold

Big Boy Iced

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1:10 Ratio
40g Coffee
400g Water
3:30 Total

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Next step

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Free iOS No signup 1003 recipes by 126 baristas