The So Soft

Orea V4 Wide Orea by Orea

Mordy's So Soft recipe, presented in Orea's V4 Wide guides, combines a coarser grind and cooler water with a deliberate sequence of circular and central pouring. The broad bed and staged trajectory aim for a soft, exceptionally clean cup.

1:15.6 Ratio

2:30 Total

16g Dose

92°C Temp

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Parameters

16 g
Coffee: 250 g
Water: 1:15.6
Ratio: 92 °C
Temp: 7 coarse
Grind: 2:30
Total: ~250 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Setup

Base Open

Method

2:30 · total

Pour 1 / 5
0:00

30s

Pour continuously to 50g: the first 10g in circles, then the rest in the centre.

+50g→ 50g Spiral 5g/s 10s 92°C
Pour 2 / 5
0:30

30s

Pour in a spiral to 100g.

+50g→ 100g Spiral 5g/s 10s
Pour 3 / 5
1:00

30s

Pour in a spiral to 200g.

+100g→ 200g Spiral 5g/s 20s
Pour 4 / 5
1:30

1m

Pour in the centre to 250g.

+50g→ 250g Center pour 5g/s 10s
Done 5 / 5
2:30

Finish when the coffee stops dripping.

Notes

Begin the first 50g with 10g in circles and finish the remaining 40g in the center. Make the next two additions circular and the last one central. If the cup feels empty, tighten the grind slightly before increasing 92°C.

Original source

Recipe by Orea, published at orea.uk.

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