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Orea Z1

The Aussie

Orea Z1 Orea by Orea

From OREA's Z1 guide, The Aussie combines a coarse grind, high brewing heat, and five equal spiral pours. Its comparatively strong preparation is designed for a punchy, full-bodied cup with bold sweetness and enough clarity to stay defined.

1:14.7 Ratio
3:00 Total
17g Dose
97°C Temp
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Parameters

17 g
Coffee
250 g
Water
1:14.7
Ratio
97 °C
Temp
8 coarse
Grind
3:00
Total
~250 ml
Yield
Grind · 8/10 · coarse
FINE COARSE

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Method

3:00 · total
  1. Bloom 1 / 6
    0:00
    40s

    Pour 50g in a spiral. Let it bloom.

    +50g→ 50g Spiral 5g/s 10s 97°C
  2. Pour 2 / 6
    0:40
    30s

    Pour in a spiral to 100g.

    +50g→ 100g Spiral 5g/s 10s
  3. Pour 3 / 6
    1:10
    30s

    Pour in a spiral to 150g.

    +50g→ 150g Spiral 5g/s 10s
  4. Pour 4 / 6
    1:40
    30s

    Pour in a spiral to 200g.

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

    Finish in a spiral to 250g.

    +50g→ 250g Spiral 5g/s 10s
  6. Done 6 / 6
    3:00

    Drawdown complete.

Notes

Start at 97°C and keep all spirals equal, low, and broad enough to wet the flat bed. Use 18g coffee for extra intensity; if the cup becomes rough, coarsen before lowering heat.

Original source

Recipe by Orea, published at orea.uk.

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3:00 Total

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240g Water
3:00 Total

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Next step

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