Iced

Orea V3 MK2 Orea by Orea

OREA's iced method, presented in OFRFRST's V3 MK2 guide, concentrates the hot extraction before it lands on ice. Immediate chilling and dilution turn the brewer's clear profile into a bright, balanced cold cup with retained aroma.

1:10 Ratio

2:30 Total

18g Dose

96°C Temp

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Parameters

18 g
Coffee: 180 g
Water: 1:10
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 99 g
Ice: 2:30
Total: ~280 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:30 · total

Before you brew

1 Add 99g of ice to the server

Bloom 1 / 5
0:00

9s

Pour 34g in a spiral.

+34g→ 34g Spiral 6.8g/s 5s 96°C
Swirl 2 / 5
0:09

26s

Swirl gently. Let it bloom.

5s
Pour 3 / 5
0:35

20s

Pour in a spiral to 99g.

+65g→ 99g Spiral 6.5g/s 10s
Pour 4 / 5
0:55

1m35s

Finish in a spiral to 180g.

+81g→ 180g Spiral 6.8g/s 12s
Done 5 / 5
2:30

Drawdown complete.

Notes

Load the carafe with 99g, then keep the hot brew centered over it so melting begins uniformly. Swirl after drawdown until no dense layer remains; grind finer if the finished drink tastes dilute and underdeveloped.

Original source

Recipe by Orea, published at ofrfrst.com.

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In the cup