The Aussie

Orea V4 Narrow Orea by Orea

From OREA's official V4 guidance, the Aussie is built for fermented and anaerobic coffees. A coarse grind, hotter water, a higher dose, and five equal pours seek to restrain boozy notes while retaining layered fruit, sweetness, and origin complexity.

1:13.9 Ratio

3:00 Total

18g Dose

97°C Temp

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Parameters

18 g
Coffee: 250 g
Water: 1:13.9
Ratio: 97 °C
Temp: 7 coarse
Grind: 3:00
Total: ~250 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

What is 7/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:00 · total

Pour 1 / 6
0:00

~40s

Pour 50g in a spiral.

+50g→ 50g Spiral 6.3g/s 8s 97°C
Pour 2 / 6
0:40

~30s

Wait until the previous pour has almost drained. Pour in a spiral to 100g.

+50g→ 100g Spiral
Pour 3 / 6
1:10

~30s

Wait until the previous pour has almost drained. Pour in a spiral to 150g.

+50g→ 150g Spiral
Pour 4 / 6
1:40

~30s

Wait until the previous pour has almost drained. Pour in a spiral to 200g.

+50g→ 200g Spiral
Pour 5 / 6
2:10

~50s

Wait until the previous pour has almost drained. Finish in a spiral to 250g.

+50g→ 250g Spiral
Done 6 / 6
3:00

Finish when the coffee stops dripping.

Notes

Wait until the bed looks nearly dry before each new pulse, then pour evenly to avoid channeling. On a Comandante, begin around 26-30 click; coarsen if fermentation character becomes heavy or drying.

Original source

Recipe by Orea, published at orea.uk.

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Orea

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In the cup