Classic

Orea V3 Orea by Orea

Orea's V3 materials offer the Classic as a standard expression of the flat-bottom brewer and its negotiated flow. The method leans on an even coffee bed and controlled drainage to deliver reliable extraction, clarity, and balanced structure.

1:16.7 Ratio

3:00 Total

15g Dose

96°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 96 °C
Temp: 5 medium
Grind: 3:00
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 7
0:00

12s

Pour 50g in a spiral.

+50g→ 50g Spiral 6.3g/s 8s 96°C
Swirl 2 / 7
0:12

28s

Swirl gently. Let it bloom.

5s
Pour 3 / 7
0:40

40s

Pour in a spiral to 150g.

+100g→ 150g Spiral 6.7g/s 15s
Pour 4 / 7
1:20

20s

Finish in a spiral to 250g.

+100g→ 250g Spiral 6.7g/s 15s
Swirl 5 / 7
1:40

5s

Swirl gently.

5s
Swirl 6 / 7
1:45

1m15s

Swirl gently 1 times.
Done 7 / 7
3:00

Drawdown complete.

Notes

Seat the flat paper without folds or air gaps, then level the grounds before wetting. Keep pours centered over the bed and avoid washing the walls; uneven drawdown usually calls for better paper shaping or distribution.

Original source

Recipe by Orea, published at orea.uk.

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In the cup