The Aussie
Recipe designed for fermented and anaerobic coffees. High temperature with coarse grind tames booziness while preserving complexity.
- Sweet
- Caramel
- Medium-bodied
- Medium roast
- Standard
- Intermediate
- Total
- 3:00
- Ratio
- 1:13.9
- Coffee
- 18 g
- Temp
- 97 °C
The The Aussie recipe by Orea for the Orea V4 Narrow uses 18 g of coffee and 250 g of water (1:13.9 ratio), at 97°C, with a target brew time of 3:00.
Parameters
- 18 g
- Coffee
- 250 g
- Water
- 1:13.9
- Ratio
- 97 °C
- Temp
- 7 coarse
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Pour
Pour to 50g.
+50g 8s Slow -
0:40Pour
Pour to 100g.
+100g 8s Slow -
1:10Pour
Pour to 150g.
+150g 8s Slow -
1:40Pour
Pour to 200g.
+200g 8s Slow -
2:10Pour
Pour to 250g.
+250g 8s Slow -
3:00Done
Drawdown complete. Tamed ferment character with preserved complexity.
Notes
More Orea V4 Narrow recipes
-
The Bypass
1:16.1by Orea
- Sweet
- Balanced
Total 3:00 Temp 96°C -
WBrC 2024
1:15.9by Martin Wölfl
- Floral
- Fruity
Total 2:25 Temp 93°C -
V4 Narrow Competition
1:16.7by Orea
- Floral
- Fruity
Total 3:30 Temp 95°C -
V4 Narrow Concentrate
1:10by Orea
- Chocolate
- Caramel
Total 2:30 Temp 95°C -
Dara For Two
1:16.7by Orea
- Balanced
- Sweet
Total 3:30 Temp 92°C
Other Orea methods
More by Orea
-
The Base
1:15Orea Big Boy
- Balanced
- Sweet
Total 4:00 Temp 92°C -
Batch Brew
1:16Orea Big Boy
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Big Boy Competition
1:15.6Orea Big Boy
- Floral
- Fruity
Total 4:30 Temp 95°C -
Big Boy Dark Roast
1:15Orea Big Boy
- Chocolate
- Caramel
Total 4:00 Temp 88°C -
Big Boy Iced
1:10Orea Big Boy
- Fruity
- Citric
Total 3:30 Temp 96°C
Original source
Recipe by Orea, published at orea.uk.
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100g
+50g Add water