Low-Temp Sweet

Orea V3 Orea by Glitch Coffee

Glitch Coffee & Roasters of Tokyo developed this low-temperature Orea method around a small dose, fine grind, and the ring's fast drainage. Forceful late pours build concentration and texture, targeting pronounced sweetness in a compact cup.

1:18.5 Ratio

2:40 Total

13.5g Dose

88°C Temp

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Parameters

13.5 g
Coffee: 250 g
Water: 1:18.5
Ratio: 88 °C
Temp: 5 medium-fine
Grind: 2:40
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:40 · total

Bloom 1 / 6
0:00

10s

Pour in a spiral to 50g. Cover the whole coffee bed evenly.

+50g→ 50g Spiral 5g/s 10s 88°C
Swirl 2 / 6
0:10

30s

Stir 5 times to wet every ground. Let it bloom.
Pour 3 / 6
0:40

40s

Pour to 150g. Cover the whole coffee bed evenly. Raise the water close to the brewer's capacity without overfilling it.

+100g→ 150g 5g/s 20s
Pour 4 / 6
1:20

40s

Pour in a spiral to 200g. Pour with enough stream tension to keep the coffee bed moving.

+50g→ 200g Spiral 5g/s 10s
Pour 5 / 6
2:00

40s

Pour in a spiral to 250g. Pour with enough stream tension to keep the coffee bed moving.

+50g→ 250g Spiral 5g/s 10s
Done 6 / 6
2:40

Finish when the coffee stops dripping.

Notes

Wet the whole bed first and stir five times for uniform saturation. Raise the slurry close to the dripper's capacity on the next pour, then use tense late pours to churn the grounds; finish when drawdown exposes the bed.