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Orea Z1

Cooling Pour

Orea Z1 Orea by Brian Quan

Brian Quan's Z1 method, documented by Beanbook, deliberately lets the kettle cool as brewing proceeds. Fast early saturation and a gentler finish use the zero-bypass bed to favor round sweetness, soft acidity, and a clean finish.

1:17 Ratio
3:30 Total
15g Dose
94°C Temp
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Parameters

15 g
Coffee
255 g
Water
1:17
Ratio
94 °C
Temp
6 medium-coarse
Grind
3:30
Total
~260 ml
Yield
Grind · 6/10 · medium
FINE COARSE

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Method

3:30 · total
  1. Bloom 1 / 4
    0:00
    1m

    Pour 60g in a spiral. Let it bloom.

    +60g→ 60g Spiral 6.7g/s 9s 94°C
  2. Pour 2 / 4
    1:00
    1m30s

    Pour in a spiral to 170g.

    +110g→ 170g Spiral 6.5g/s 17s
  3. Pour 3 / 4
    2:30
    1m

    Finish in a spiral to 255g.

    +85g→ 255g Spiral 6.5g/s 13s 88°C
  4. Done 4 / 4
    3:30

    Drawdown complete.

Notes

A Timemore 078 setting of 6.5 setting is the source baseline. If the bed drains too slowly for the declining-temperature finish, coarsen before changing the starting heat; never reboil mid-brew.

Original source

Recipe by Brian Quan, published at beanbook.app.

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