Big Boy Pulse
Open in appOREA's Big Boy Pulse method divides the batch into five additions to manage its broad flat bed. Repeated pours sustain heat and an even water level across the coffee, promoting uniform extraction, steady sweetness, and batch clarity.
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Parameters
- 32 g
- Coffee
- 510 g
- Water
- 1:15.9
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 4:00
- Total
- ~510 ml
- Yield
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Method
4:00 · total-
Bloom 1 / 70:0014s
Pour 65g in a spiral.
+65g→ 65g Spiral 6.5g/s 10s 93°C -
Swirl 2 / 70:1421s
Swirl gently. Let it bloom.
5s -
Pour 3 / 70:3525s
Pour in a spiral to 155g.
+90g→ 155g Spiral 6.4g/s 14s -
Pour 4 / 71:0025s
Pour in a spiral to 255g.
+100g→ 255g Spiral 6.7g/s 15s -
Pour 5 / 71:2525s
Pour in a spiral to 380g.
+125g→ 380g Spiral 6.6g/s 19s -
Pour 6 / 71:502m10s
Finish in a spiral to 510g.
+130g→ 510g Spiral 6.5g/s 20s -
Done 7 / 74:00
Drawdown complete.
Notes
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