Pulse

Orea O1 Orea by Orea

OREA's Pulse method, documented in OFRFRST's O1 guide, uses a sequence of small additions suited to the brewer's compact bed. Repeated, measured pulses seek uniform extraction, lively clarity, and dependable balance in one cup.

1:16.7 Ratio

3:00 Total

15g Dose

93°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 93 °C
Temp: 5 medium
Grind: 3:00
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 6
0:00

35s

Pour 40g in a spiral. Keep the spout at the same height throughout the pour. Let it bloom.

+40g→ 40g Spiral 5.7g/s 7s 93°C
Pour 2 / 6
0:35

20s

Wait until the coffee bed first becomes visible. Pour in a spiral to 90g. Keep the spout at the same height throughout the pour.

+50g→ 90g Spiral 6.3g/s 8s
Pour 3 / 6
0:55

20s

Wait until the coffee bed first becomes visible. Pour in a spiral to 140g. Keep the spout at the same height throughout the pour.

+50g→ 140g Spiral 6.3g/s 8s
Pour 4 / 6
1:15

20s

Wait until the coffee bed first becomes visible. Pour in a spiral to 195g. Keep the spout at the same height throughout the pour.

+55g→ 195g Spiral 6.1g/s 9s
Pour 5 / 6
1:35

1m25s

Wait until the coffee bed first becomes visible. Finish in a spiral to 250g. Keep the spout at the same height throughout the pour.

+55g→ 250g Spiral 6.1g/s 9s
Done 6 / 6
3:00

Finish when the coffee stops dripping.

Notes

Let each pulse settle enough to expose the bed's shape without allowing it to dry. Keep kettle height and pulse size consistent; grind finer for a hollow cup or coarser when later pulses drain sluggishly.

Original source

Recipe by Orea, published at ofrfrst.com.

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In the cup