Starter Mug

Orea O1 Orea by Orea

OREA's Your First Brews card scales its welcoming O1 technique into a larger mug. Five spiral pours at a controlled rate distribute water across the compact bed, producing a fuller serving that emphasizes sweetness and balance.

1:16.3 Ratio

2:30 Total

16g Dose

96°C Temp

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Parameters

16 g
Coffee: 260 g
Water: 1:16.3
Ratio: 96 °C
Temp: 7 coarse
Grind: 2:30
Total: ~260 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

2:30 · total

Bloom 1 / 6
0:00

40s

For the bloom, pour 60g in circles and finish in the centre. Let it bloom.

+60g→ 60g Spiral 5g/s 12s 96°C
Pour 2 / 6
0:40

30s

Pour 50g in circles to 110g, finishing in the centre.

+50g→ 110g Spiral 5g/s 10s
Pour 3 / 6
1:10

30s

Pour 50g in circles to 160g, finishing in the centre.

+50g→ 160g Spiral 5g/s 10s
Pour 4 / 6
1:40

30s

Pour 50g in circles to 210g, finishing in the centre.

+50g→ 210g Spiral 5g/s 10s
Pour 5 / 6
2:10

20s

Pour the final 50g in circles to 260g, finishing in the centre.

+50g→ 260g Spiral 5g/s 10s
Done 6 / 6
2:30

Finish when the coffee stops dripping.

Notes

Maintain about 5g/s through every spiral and return to the center before stopping each pour. Keep the bed level; if later pours pool excessively, coarsen the grind rather than pouring harder.

Original source

Recipe by Orea, published at orea.uk.

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