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Orea V3 MK2

Official

Orea V3 MK2 Orea by Orea

OREA's official V3 MK2 recipe updates its original V3 approach for the revised flow-channel geometry. Five equal pulse pours exploit the more consistent drawdown, seeking uniform extraction, clean sweetness, and an even finish.

1:16.7 Ratio
3:00 Total
15g Dose
94°C Temp
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Parameters

15 g
Coffee
250 g
Water
1:16.7
Ratio
94 °C
Temp
5 medium-fine
Grind
3:00
Total
~250 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

3:00 · total
  1. Bloom 1 / 7
    0:00
    14s

    Pour 50g in a spiral.

    +50g→ 50g Spiral 5g/s 10s 94°C
  2. Swirl 2 / 7
    0:14
    16s

    Swirl gently. Let it bloom.

    5s
  3. Pour 3 / 7
    0:30
    30s

    Pour in a spiral to 100g.

    +50g→ 100g Spiral 5g/s 10s
  4. Pour 4 / 7
    1:00
    30s

    Pour in a spiral to 150g.

    +50g→ 150g Spiral 5g/s 10s
  5. Pour 5 / 7
    1:30
    30s

    Pour in a spiral to 200g.

    +50g→ 200g Spiral 5g/s 10s
  6. Pour 6 / 7
    2:00
    1m

    Finish in a spiral to 250g.

    +50g→ 250g Spiral 5g/s 10s
  7. Done 7 / 7
    3:00

    Drawdown complete.

Notes

Use OREA V3 papers and pour each 50g pulse with the same height and pattern. Watch whether drawdown remains consistent from pulse to pulse; if it slows sharply, reduce agitation or grind coarser.

Original source

Recipe by Orea, published at orea.uk.

More Orea V3 MK2 recipes

See all Orea V3 MK2 recipes

Base Two

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1:16.7 Ratio
18g Coffee
300g Water
3:00 Total

Dark Roast

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1:15 Ratio
16g Coffee
240g Water
3:00 Total

High Extraction

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1:16.7 Ratio
15g Coffee
250g Water
3:30 Total
Cold

Flash Iced

by Orea

1:8.9 Ratio
18g Coffee
160g Water
2:00 Total
Cold

Iced

by Orea

1:10 Ratio
18g Coffee
180g Water
2:30 Total

Other Orea models

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Next step

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Free iOS No signup 1003 recipes by 126 baristas