Single Pour

Orea O1 Orea by Orea

OREA's continuous-pour approach appears in OFRFRST's O1 guide as a simple alternative to pulsing. One uninterrupted stream uses the compact brewer's flow to maintain a stable slurry, targeting an even, balanced cup with minimal handling.

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 / 5
0:00

12s

Pour 40g in a spiral.

+40g→ 40g Spiral 5g/s 8s 93°C
Swirl 2 / 5
0:12

23s

Swirl gently. Let it bloom.

5s
Pour 3 / 5
0:35

45s

Finish in a spiral to 250g.

+210g→ 250g Spiral 5.3g/s 40s
Swirl 4 / 5
1:20

1m40s

Swirl gently.
Done 5 / 5
3:00

Drawdown complete.

Notes

Begin in the center, widen into controlled circles, and keep the slurry level rising steadily rather than surging. Adjust grind before changing flow: finer for weak acidity, coarser if drawdown stalls or the finish dries.

Original source

Recipe by Orea, published at ofrfrst.com.

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In the cup