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 / 6
0:00

12s

Pour in a spiral to 50g.

+50g→ 50g Spiral 6.3g/s 8s 96°C
Swirl 2 / 6
0:12

28s

Swirl gently. Let it bloom.

Fill gently
Pour 3 / 6
0:40

40s

Pour in a spiral to 150g.

+100g→ 150g Spiral 6.7g/s 15s
Pour 4 / 6
1:20

20s

Pour in a spiral to 250g.

+100g→ 250g Spiral 6.7g/s 15s
Swirl 5 / 6
1:40

1m20s

Swirl once.
Done 6 / 6
3:00

Finish when the coffee stops dripping.

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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