The Bypass

Orea O1 Orea by Orea

UK Brewing Champion Matteo D'Ottavio's OREA O1 method brews a concentrated base before adding bypass water. Separating extraction from final strength provides precise control over intensity while preserving clarity and sweetness.

1:16.1 Ratio

3:00 Total

18g Dose

96°C Temp

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Parameters

18 g
Coffee: 290 g
Water: 1:16.1
Ratio: 96 °C
Temp: 5 medium
Grind: 3:00
Total: ~290 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Pour 1 / 6
0:00

40s

Pour in a spiral to 60g.

+60g→ 60g Spiral 4g/s 15s 96°C
Pour 2 / 6
0:40

50s

Pour in a spiral to 160g.

+100g→ 160g Spiral 4g/s 25s
Pour 3 / 6
1:30

30s

Pour in a spiral to 260g.

+100g→ 260g Spiral 4g/s 25s
Prepare 4 / 6
2:00

50s

Once it stops dripping, lift the dripper off the cup.
Bypass 5 / 6
2:50

10s

Add 30g of bypass water directly to the cup to dilute the concentrate.

+30g→ 290g
Done 6 / 6
3:00

Diluted and ready to drink.

Notes

Brew 290g through the coffee bed, then add 15-30g as bypass. Taste before adding the full amount: use less for greater concentration and more to open a tight cup without extracting further.

Original source

Recipe by Orea, published at orea.uk.

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