Dark Roast

Orea V3 MK2 Orea by Orea

OREA's dark-roast method in OFRFRST's V3 MK2 guide lowers brewing temperature to temper the coffee's easy solubility. The gentler extraction is aimed at a rounded, sweet cup that keeps roast bitterness and drying flavors in check.

1:15 Ratio

3:00 Total

16g Dose

88°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 3:00
Total: ~240 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:00 · total

Bloom 1 / 4
0:00

35s

Pour 31g in a spiral. Let it bloom.

+31g→ 31g Spiral 6.2g/s 5s 88°C
Pour 2 / 4
0:35

30s

Pour in a spiral to 129g.

+98g→ 129g Spiral 5.4g/s 18s
Pour 3 / 4
1:05

1m55s

Finish in a spiral to 240g.

+111g→ 240g Spiral 6.2g/s 18s
Done 4 / 4
3:00

Drawdown complete.

Notes

Use 88°C and avoid aggressive swirling or high pours, since dark coffee extracts readily. If roast bitterness persists, coarsen slightly; if the cup is flat or sour, tighten the grind before raising heat.

Original source

Recipe by Orea, published at ofrfrst.com.

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Orea

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In the cup