Big Boy Pulse

Orea Big Boy Orea by Orea

OREA'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.

1:15.9 Ratio

4:00 Total

32g Dose

93°C Temp

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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

Grind · 5/10 · medium

FINE COARSE

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Method

4:00 · total

Bloom 1 / 7
0:00

14s

Pour 65g in a spiral. Keep the spout close to the coffee bed. Cover the whole coffee bed evenly.

+65g→ 65g Spiral 6.5g/s 10s 93°C
Swirl 2 / 7
0:14

21s

Swirl gently. Let it bloom.

5s
Pour 3 / 7
0:35

25s

Pour in a spiral to 155g. Keep the spout close to the coffee bed. Cover the whole coffee bed evenly.

+90g→ 155g Spiral 6.4g/s 14s
Pour 4 / 7
1:00

25s

Pour in a spiral to 255g. Keep the spout close to the coffee bed. Cover the whole coffee bed evenly.

+100g→ 255g Spiral 6.7g/s 15s
Pour 5 / 7
1:25

25s

Pour in a spiral to 380g. Keep the spout close to the coffee bed. Cover the whole coffee bed evenly.

+125g→ 380g Spiral 6.6g/s 19s
Pour 6 / 7
1:50

2m10s

Finish in a spiral to 510g. Keep the spout close to the coffee bed. Cover the whole coffee bed evenly.

+130g→ 510g Spiral 6.5g/s 20s
Done 7 / 7
4:00

Finish when the coffee stops dripping.

Notes

Trace the same controlled pattern across the full bed for every pulse and keep kettle height low. Maintain enough slurry depth for stable heat, but reduce pour energy if fines collect at the filter and drawdown slows.

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Orea

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In the cup