The Caramel
Experimental low-temperature immersion recipe. Multiple valve switches create a caramel-sweet, syrupy cup.
- Caramel
- Sweet
- Full-bodied
- Medium roast
- Dark roast
- Standard
- Beginner
- Total
- 2:50
- Ratio
- 1:10.9
- Coffee
- 18 g
- Temp
- 75 °C
The The Caramel recipe by Orea for the Orea Z1 uses 18 g of coffee and 196 g of water (1:10.9 ratio), at 75°C, with a target brew time of 2:50.
Parameters
- 18 g
- Coffee
- 196 g
- Water
- 1:10.9
- Ratio
- 75 °C
- Temp
- 7 coarse
- Grind
- 2:50
- Total
- 1
- Servings
Method
-
0:00Bloom
Close valve. Bloom with 36g.
+36g 8s Slow -
0:40Wait
Open valve and drain.
-
0:50Pour
Close valve. Slow pour to 136g.
+136g 20s Slow -
1:20Wait
Stir gently for about 10 seconds.
-
2:50Done
Open valve and drain completely. Add 60-75g bypass water to taste.
Notes
More Orea Z1 recipes
-
The Aero Jibbi
1:9.4by Orea
- Sweet
- Caramel
Total 2:30 Temp 90°C -
The Aussie
1:14.7by Orea
- Sweet
- Caramel
Total 3:00 Temp 97°C -
The Champ
1:15.9by Orea
- Floral
- Fruity
Total 3:30 Temp 93°C -
The Clever — Classic 1:16.6
1:16.6by Orea
- Sweet
- Caramel
Total 2:00 Temp 92°C -
The Clever(er) — Stronger 1:12.5
1:12.5by Orea
- Sweet
- Caramel
Total 2:00 Temp 94°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.
Next step
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100g
+50g Add water