Base Two

Orea V3 MK2 Orea by Orea

OREA's official Base Two recipe scales a four-pour pulse structure for the V3 MK2 and a larger serving. Longer pours accommodate the increased volume while keeping extraction orderly, yielding a full cup with balanced strength and sweetness.

1:16.7 Ratio

3:00 Total

18g Dose

94°C Temp

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Parameters

18 g
Coffee: 300 g
Water: 1:16.7
Ratio: 94 °C
Temp: 5 medium
Grind: 3:00
Total: ~300 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Pour 1 / 5
0:00

40s

Pour 60g in a spiral. Keep the spout at the same height throughout the pour.

+60g→ 60g Spiral 6g/s 10s 94°C
Pour 2 / 5
0:40

40s

Wait for the water level to fall a little. Pour in a spiral to 140g. Keep the spout at the same height throughout the pour.

+80g→ 140g Spiral 6.7g/s 12s
Pour 3 / 5
1:20

40s

Wait for the water level to fall a little. Pour in a spiral to 220g. Keep the spout at the same height throughout the pour.

+80g→ 220g Spiral 6.7g/s 12s
Pour 4 / 5
2:00

1m

Wait for the water level to fall a little. Finish in a spiral to 300g. Keep the spout at the same height throughout the pour.

+80g→ 300g Spiral 6.7g/s 12s
Done 5 / 5
3:00

Finish when the coffee stops dripping.

Notes

Divide 300g into four consistent additions and lengthen each pour without raising kettle height. Allow the slurry to fall predictably between pulses; coarsen the grind if water accumulates with every round.

Original source

Recipe by Orea, published at orea.uk.

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Orea

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In the cup