Low-Temp Sweet

Orea O1 Orea by Glitch Coffee

Glitch Coffee & Roasters in Tokyo developed this OREA method around the brewer's small capacity and fast ring drainage. Fine coffee, cooler water, and purposeful agitation pursue a concentrated cup with pronounced sweetness and texture.

1:18.5 Ratio

2:40 Total

13.5g Dose

88°C Temp

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Parameters

13.5 g
Coffee: 250 g
Water: 1:18.5
Ratio: 88 °C
Temp: 5 medium-fine
Grind: 2:40
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:40 · total

Bloom 1 / 6
0:00

15s

Pour in a spiral to 50g. Cover the whole coffee bed evenly.

+50g→ 50g Spiral 5g/s 10s 88°C
Swirl 2 / 6
0:15

25s

Stir 5 times to wet every ground. Let it bloom.
Pour 3 / 6
0:40

40s

Pour in a spiral to 150g. Cover the whole coffee bed evenly. Raise the water close to the brewer's capacity without overfilling it.

+100g→ 150g Spiral 5g/s 20s
Pour 4 / 6
1:20

40s

Pour in a spiral to 200g. Pour with enough stream tension to keep the coffee bed moving.

+50g→ 200g Spiral 5g/s 10s
Pour 5 / 6
2:00

40s

Pour in a spiral to 250g. Pour with enough stream tension to keep the coffee bed moving.

+50g→ 250g Spiral 5g/s 10s
Done 6 / 6
2:40

Finish when the coffee stops dripping.

Notes

Wet the entire bed first and complete 5 count to remove dry pockets. Raise the slurry high on the next pour, then keep the final additions forceful enough to churn the grounds and build concentration. If drawdown drags, coarsen rather than softening those pours.