The Champ

Orea Z1 Orea by Orea

Presented in OREA's Z1 guide as The Champ, this competition-style brew uses four circular pours and reserves its largest addition for the finish. The higher extraction strategy targets a rich, complex cup with concentrated sweetness.

1:15.9 Ratio

3:30 Total

17g Dose

93°C Temp

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Parameters

17 g
Coffee: 270 g
Water: 1:15.9
Ratio: 93 °C
Temp: 5 medium
Grind: 3:30
Total: ~270 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:30 · total

Bloom 1 / 5
0:00

40s

Pour 60g in a spiral. Let it bloom.

+60g→ 60g Spiral 6g/s 10s 93°C
Pour 2 / 5
0:40

45s

Pour in a spiral to 120g.

+60g→ 120g Spiral 6g/s 10s
Pour 3 / 5
1:25

50s

Pour in a spiral to 170g.

+50g→ 170g Spiral 6.3g/s 8s
Pour 4 / 5
2:15

1m15s

Finish in a spiral to 270g.

+100g→ 270g Spiral 5.9g/s 17s
Done 5 / 5
3:30

Drawdown complete.

Notes

Distribute each circle evenly and increase the rest between later additions so the bed does not stay flooded. The large final pour should remain controlled; coarsen if its added agitation creates dryness.

Original source

Recipe by Orea, published at orea.uk.

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Orea

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In the cup