The Ice

Orea O1 Orea by Orea

OREA's O1 guide offers a Japanese-style iced method, concentrating four quick, equal spiral pours over 140g. The rapid chill and controlled dilution are intended to preserve bright acidity and deep sweetness in a crisp cup.

1:8.9 Ratio

2:20 Total

18g Dose

94°C Temp

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Parameters

18 g
Coffee: 160 g
Water: 1:8.9
Ratio: 94 °C
Temp: 5 medium
Grind: 140 g
Ice: 2:20
Total: ~300 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:20 · total

Before you brew

1 Add 140g of ice to the server

Bloom 1 / 5
0:00

40s

Pour in a spiral to 40g. Let it bloom.

+40g→ 40g Spiral 5g/s 8s 94°C
Pour 2 / 5
0:40

20s

Pour in a spiral to 80g.

+40g→ 80g Spiral 5g/s 8s
Pour 3 / 5
1:00

20s

Pour in a spiral to 120g.

+40g→ 120g Spiral 5g/s 8s
Pour 4 / 5
1:20

1m

Pour in a spiral to 160g.

+40g→ 160g Spiral 5g/s 8s
Done 5 / 5
2:20

Finish when the coffee stops dripping.

Notes

Place 140g in the carafe first, then make four fast spirals of equal volume through an OREA Wave filter. Swirl after drawdown until concentration is uniform; grind finer if melting ice leaves the cup weak.

Original source

Recipe by Orea, published at orea.uk.

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