Pulse

Orea V3 Orea by Orea

Included in the OFRFRST V3 guide, Orea's pulse method divides brewing water into several small additions. Repeated, measured agitation works with the V3's concentrated drainage path to promote even extraction and a balanced, clearly articulated cup.

1:16.7 Ratio

3:00 Total

15g Dose

93°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 93 °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

35s

Pour in a spiral to 40g. Keep the spout at the same height throughout the pour. Let it bloom.

+40g→ 40g Spiral 6.7g/s 6s 93°C
Pour 2 / 6
0:35

20s

Wait until the slurry returns to the same level as before the previous pour. Pour in a spiral to 90g. Keep the spout at the same height throughout the pour.

+50g→ 90g Spiral 6.3g/s 8s
Pour 3 / 6
0:55

20s

Wait until the slurry returns to the same level as before the previous pour. Pour in a spiral to 140g. Keep the spout at the same height throughout the pour.

+50g→ 140g Spiral 6.3g/s 8s
Pour 4 / 6
1:15

20s

Wait until the slurry returns to the same level as before the previous pour. Pour in a spiral to 195g. Keep the spout at the same height throughout the pour.

+55g→ 195g Spiral 6.1g/s 9s
Pour 5 / 6
1:35

1m25s

Wait until the slurry returns to the same level as before the previous pour. Pour in a spiral to 250g. Keep the spout at the same height throughout the pour.

+55g→ 250g Spiral 6.1g/s 9s
Done 6 / 6
3:00

Finish when the coffee stops dripping.

Notes

Keep pulse size, kettle height, and spiral coverage consistent so agitation does not drift through the brew. Add the next pulse at a similar slurry level each time; grind coarser if water progressively accumulates.

Original source

Recipe by Orea, published at ofrfrst.com.

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