High Extraction
The MK2's improved bed geometry allows for finer grinds and higher extraction.
- Floral
- Fruity
- Medium-bodied
- Light roast
- Standard
- Beginner
- Total
- 3:30
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 100 °C
The High Extraction recipe by Orea for the Orea V3 MK2 uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 100°C, with a target brew time of 3:30.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Bloom with 50g.
+50g 10s Slow -
0:45Pour
Single continuous pour to 250g.
+250g 30s Circular -
1:20Swirl
Swirl and let draw down.
-
3:30Done
Brew complete. Expect ~3:30.
Notes
More Orea V3 MK2 recipes
Other Orea methods
More by Orea
-
The Base
1:15Orea Big Boy
- Balanced
- Sweet
Total 4:00 Temp 92°C -
Batch Brew
1:16Orea Big Boy
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Big Boy Competition
1:15.6Orea Big Boy
- Floral
- Fruity
Total 4:30 Temp 95°C -
Big Boy Dark Roast
1:15Orea Big Boy
- Chocolate
- Caramel
Total 4:00 Temp 88°C -
Big Boy Iced
1:10Orea Big Boy
- Fruity
- Citric
Total 3:30 Temp 96°C
Original source
Recipe by Orea, published at orea.uk.
Next step
Let Gota run the timer.
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100g
+50g Add water