BREWING with OREA
Elevate Your Coffee Game: The Ultimate OREA Brewer Guide
The OREA dripper has taken the specialty coffee world by storm. Known for its flat-bottom design and incredibly fast flow rate, it’s a favorite for those who chase clarity, sweetness, and high extraction. But to truly unlock its potential, you need a recipe that plays to its strengths.
At SO Coffee Roasters, we’ve tested various methods, and this multi-temperature technique is a game-changer for bringing out complex acidity and a syrupy body.
This recipe uses a higher coffee-to-water ratio (1:14) for an intense cup.
Coffee: 20g of SO Coffee Roasters beans.
Grind Size: Medium-Coarse (resembling sea salt or slightly larger).
Water: 280g total (filtered).
Temperature: A two-step approach—86°C for the bloom and 96°C for the rest.
Equipment: OREA Brewer (V3 or V4), a scale, and two kettles (or one with quick temperature adjustment).
The Recipe: The Temperature Split
The OREA’s fast drawdown allows us to experiment with temperature. By starting lower, we protect the delicate sweetness; by finishing higher, we push for full extraction.
1. The Bloom (00:00 – 00:45)
Temperature: 86°C Start your timer and pour 60g of water. Give the brewer a gentle swirl to ensure all grounds are wet.
Why 86°C? Using a lower temperature during the bloom prevents over-extracting bitter compounds early on, highlighting the bright, floral notes of the bean.
2. The First Pour (00:45 – 01:30)
Temperature: 96°C At 45 seconds, switch to your hotter water and pour 70g (total weight: 130g).
3. The Second Pour (01:30 – 02:15)
Temperature: 96°C At the 1 minute 30 second mark, pour another 70g (total weight: 200g). Use a steady, circular motion.
4. The Third Pour (02:15)
Temperature: 96°C At 2 minutes 15 seconds, pour the final 80g (total weight: 280g). Allow the water to draw down completely.
Why the OREA is Different
Most brewers stall when you use a finer grind or multiple pours. The OREA's unique bottom design prevents "clogging," meaning even with a medium-coarse grind, you get a clean cup with zero "muddy" flavors.
By jumping from 86°C to 96°C, you are essentially performing a "thermal extraction boost." This ensures that the later stages of brewing—where the coffee is harder to extract—get the heat they need to finish the job.
Pro Tip for OREA Users
If you are using the Negotiator tool with flat filters, you might find the flow even faster. If the brew finishes too quickly (under 2:45 total), try clicking your grinder one notch finer next time.
Ready to experience the OREA difference? Pick up a bag of our coffee at the online shop.