OREA Brew V3

Our OREA V3 utilize filtered water at approximately 60ppm total hardness, with 97C-99C water temperature, aiming for TDS of 1,35%

12,0g Coffee (Washed) - 200g Water

1. Put the paper in your brewer and give it a good rinse with hot water. It removes all paper taste and preheat the equipment

2. Remove the rinsing water

3. Grind your coffee beans to a medium-coarse grind setting. Add the coffee, tare your scale, start your timer

4. The pour structure at the following time:

- 00:00 pre-infuse the grounds, about 30g of water in 5s (pouring in a concentric circle. Grab the dripper and swirl (north-south) lightly to ensure the slurry is fully wet)

- 00:40 pour 50g of water in 6s in concentric circles + centre  

- 01:10 pour 50g of water in 6s in concentric circle + centre

- 01:40 pour 70g of water in 8s in concentric circle + centre. Shake gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimizing high and dry grounds)

Total brew time: 2:50 – 3:00 minutes

 

We brew with filtered water at approximately 60ppm total hardness, with 94C-97C water temperature, aiming for TDS of 1,35%

2. Remove the rinsing water

3. Grind your coffee beans to a medium-coarse grind setting. Add the coffee, tare your scale, start your timer

4. The pour structure at the following time:

- 00:00 pre-infuse the grounds, about 30g of water in 5s (pouring in a concentric circle. Grab the dripper and swirl (north-south) lightly to ensure the slurry is fully wet)

- 00:40 pour 50g of water in 6s in concentric circles + centre  

- 01:10 pour 50g of water in 6s in concentric circle + centre

- 01:40 pour 80g of water in 8s in concentric circle + centre. Shake gently. (this will break up any channels that may have formed during the pour, in addition to ensuring a flat bed and minimizing high and dry grounds)

Total brew time: 2:40 – 2:50 minutes