Dark Roast

Orea O1 Orea by Orea

Sourced from OFRFRST's OREA O1 guide, this method adapts the compact brewer to dark roasts. Lower-temperature water moderates fast extraction and roast solubility, aiming for a smooth, sweet, full cup without pushing char, bitterness, or dryness.

1:15 Ratio

3:00 Total

16g Dose

88°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 3:00
Total: ~240 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:00 · total

Bloom 1 / 4
0:00

35s

Pour 31g over the centre of the bed. Let it bloom.

+31g→ 31g Center pour 6.2g/s 5s 88°C
Pour 2 / 4
0:35

30s

Pour in a spiral to 129g.

+98g→ 129g Spiral 5.4g/s 18s
Pour 3 / 4
1:05

1m55s

Finish in a spiral to 240g.

+111g→ 240g Spiral 6.2g/s 18s
Done 4 / 4
3:00

Drawdown complete.

Notes

Use 88°C as the first adjustment for roast bitterness and keep agitation gentle. If the cup still tastes harsh, coarsen modestly; if it is hollow but clean, grind finer before raising the water temperature.

Original source

Recipe by Orea, published at ofrfrst.com.

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In the cup