Following back up for the community and myself. I feel I finally have a good starting point with this recipe for most coffees (primarily working with washed process). Dose: 15g Ratio: 1:16.67 to 1:17 Water: 250-255ml (i.e., grams) Water Temp: off boil for light and medium-light fruity roasts and drop to 96 degrees celcius or lower for medium Grind: medium (few steps above an aeropress medium fine grind about 600-750 microns) using 7-7.6 range on the 1zpresso k-max. May even be able to grind finer. Lessons learned: 1. Swirling tends to overextract my brews using this recipe. Ditched the swirl for higher temp and let agitation from pouring do the work here. 2. My coffee is good! If I think I have a bad cup, it's mainly psychological. It's okay to do something well vs perfect! Get outta your head
Thanks for sharing your recipe. Washed coffee usually drain slower, so you get more contact time, I always grind coarser and increase water temperature. long contact time can extract bitterness and astringency.
@@matteofromtheswamps thanks again for sharing your recipe. I've been having great results recently after practice. Great information about washed coffees that I didn't know which explains my prior issues. I was grinding a bit too fine and over extracting leading to an empty/tasteless cup or bitterness. I coarsened my grind and it worked great!
I tried the 13.5g, 5 pours of 40mL on 24 clicks. 93c and tbt of 2:30. It was soo far the sweetest with the most clarity of fruitiness too. First pour then wait till 40secs for more sweetness, or 30secs for more fruitiness.
Got my Orea on Sunday at the popup on bricklane and was experimenting with different recipes. This one you posted so far has been by far the best thanks Matteo! It worked wonders to bring out even more of the fruit from the AMOC Java.
Ciao Matteo! I really enjoy your videos! I was able to buy a couple of 3mm polycarbonate brewers but in large size only. Would I still be able to compete and achieve the same results you did with the small size? I’m thinking a loss of temperature due to larger size. What do you think?
@@matteofromtheswamps Thank you so much for your reply! I’m not up to competition level just yet, but I keep watching you and other baristas, you are all so kind with your guests/judges, you make them appreciate the experience even more! Bravo! Ciao Matteo! Pierre from Canada 🇨🇦
Hi Matteo, amazing video! Do you find any difference when using the kalita papers vs orea/sybarist flat papers? How does the waviness of the paper affect the taste in your opinion?
Hi! Thanks so much for the feedback Yes, there is difference. Sibarist is top quality paper, it's a bit expensive but I like to use in competition and when I brew "expensive" coffee. I like kalita as well, compare to regular flat paper filters it goes faster but because the coffee sometimes stuck in between ridges is a bit of a pain and also kalita paper tend to slow down brew towards the end. With flat papers first of all you can have different types. You can have better control, and grind slightly coarser if you the brew is slow
Thanks so much. I'm actually working right now to a video on how to brew 30 g coffee and 500 g water with the same brewer. Hopefully I will manage to release it within the next week
@@matteofromtheswamps Thanks Matteo, I'm looking forward to it. I've had some nice tasting cups using your method but find it takes longer to draw down, so I end up removing the orea before it finishes to avoid bitterness. Full draw down takes over 4 mins. I tried grinding coarser bt then you lose the sweetness.
Great video!!! I've been brewing with the V3 since they came out and it's still my go to daily brewer. It's funny cause I was actually planning on filming a video about the V3 and my recipe tomorrow, then I came across your video! Our recipes are similar, I do WWDT, I use a Melodrip, but outside of that basically the same!
Hey Aaron! Thanks for your comment. Now I'm curious about your video and technique. I'm going to follow your channel and wait for that, so I can try it!
Amazing recipe mate. Definitely super sweet. Im missing a bit of acidity but do you think it is because of the nature of the flat bottom of the orea or the recipe? How could i adjust to get more acidity? Maybe instead of 6 pours of 40 doing 5 of 50? Or 4 of 60?
This is a great question! Thanks for asking me this. Usually the nature of flat bottom is to highlight more sweetness because we can achieve a more balanced cup than conical, but of coarse there are ways to highlight acidity with them. So, yes, you can reduce the pulses as you mentioned. but reducing quantity of pulses you also increase the water level on each pour. something I like to avoid with Kalita paper because otherwise you will have many ground particles trapped between the ridges, we already have them trapped most of the time, but if you go higher with water, then the quantity of grounds is higher. Saying this, I would suggest you first, to reduce the temperature of water. reducing temperature and maintaining the pouring structure will give you an even extraction but shifting the balanced towards the acidity rather than sweetness. the second suggest could be grinding coarser, so you have less contact surface and less contact time between coffee and water. Sorry for the big response :) there is more to say about this matter. maybe I should make a video about that
I’ve been having fantastic results with this method. But I have scaled it up for a 24g/400ml brew. - 75g bloom for 40s - Then 5 pours of 65g every 30s - I’ve had to increase water temp to between 93-96c for the light roasts I have. - Grind size is around a 7 on Ode Gen 2
Hi Randy, I'm very happy to hear it from you. That sounds perfect. I would have done the same!! Wish you delicious coffee! Thanks for sharing your method.
Could you please explain the point about having more water in the dripper with each pour? Is that something you're actively trying for with a slower pouring rate, or just something that happens naturally?
The principle is to decrease power of extraction of the water toward the end of brewing to avoid overextraction. most of the good solutes are extracted in the first part of brewing. having water remaining in the brewer at the end slow down the curve of extraction. I aim for that.
Correct, recipes change with the coffee. When I try recipes, I usually try with washed and natural coffee. in the video was I washed, that usually are the ones that drain slower
The temperature in the kettle will of course decrease with the brewing. I do sometimes play with different temperatures during brewing, but with with method you can control the extraction with the pouring pattern.
Thanks so much for your comment. At the moment I'm supporting the local roaster of my area, the level of quality is improving and for me helping them it means helping the local community with better coffee to drink. As coffee per se, I like Washed processed coffee in the morning and Naturals in the afternoon.
Is it recommended to still wait to about 40 seconds for the second pour if all of the water drips through the bed in about 20 seconds on the bloom? Thank you for sharing this! I finally was able to dial in a nice lightly roasted Honduran coffee using the recipe. My result was balanced and sweet. I was worried about the result since my total brew time was below three minutes. I just made sure to start pouring when the bed was almost dry and didn't focus as much on time intervals. I'm interested in seeing how it will do with other light roasted beans. I will focus on tweaking grind size and intervals as I prefer the taste I get with the lower water temp.
Hi Timothy, yes exactly you got it. 40 seconds to give time to the ground to saturate. total brew time sometimes is not very important, coffees are different between each other. For example natural coffee drains faster than washed usually. the more is fermented, the more is fast. Good you play with pouring water without thinking about time interval. I wish a lot of fun playing with other beans. Let me know, I'm curious on what you will achieve.
Hello, so, if you pour the water 15 seconds instead of 30, every time you pure water you will have some water from the previous pour still in the brewer, this partially saturated water, reduces the pawer of the extraction of the fresh water you pour from the kettle, so you get less extraction at the end. So you can use a shorter interval if you get an over extracted coffee.
Thank you for the recipe and all the information on the Orea Matteo! Quick question! Do you have a philosophy on your pour patterns? It seems like you start on the outside and work your win in instead of starting from the middle and working outwards? Thoughts?
Thanks so much for you comment. Ideally I start from the middle and finish the pour in the middle. But I try to read the coffee bed because unfortunately in not always consistent, so when I start the pour I hit the part of the bed that has more coffee accumulated and then move circular and steady.
Your guide has helped me produce the best cup out of my Orea. You helped me remember that trogamid is more heat resistant and that I should lower my water temp :) Thank you so much! ne question. When dialing in a new coffee, what do you typically adjust first? Grind size? Water temperature?
Hi, thanks so much for your feedback, I really appreciate it :) About the dialling in, I've done a video in the past that I link it here th-cam.com/video/4ifFBpqIVJE/w-d-xo.html (Forget about the intro XD) I did this video based on my V60 method, but I apply this variables on Orea too. This is just an easy way to don't get lost in the rabbit hole of all the brewing variables.
My Orea arrived a few days ago and this is also the first time I am using Kalita filters. Is it normal for the coffee to dip from the centre (like a crater) using these filters? Thank you for such a helpful video!
Hi, yes when you use kalita filter is normal after the first pour you get that crater, it's because the ridges of the paper block the grounds. In theory you shouldn't get it anymore from the second pour.
@@il-ganna it's funny because I am right now preparing a new Orea video and also explain how I wet the kalita paper to get always a nice consistency XD. It's just a matter of days
Hi, that it depends on grind size and also on density of the coffee. for naturals and low density ones id pretty normal. that doesn't mean is bad but if you think they are over extracted don't change grind size but reduce water temperature, or reduce the interval between pours
Hi Matt, your recipe is always working amazing for me thanks again, after 2 years of going everywhere Im settling since 2 months on Orea and your recipe, and Im happy. Little one on a tricky bean (from Gardelli, Ethiopian) for me: how do you deal with extremely fast flowing coffee? I went very fine (at the same Temp or below) and it keeps flowing super quick and im not getting anywhere near the notes I should have. Thanks !
Washed coffee have usually higher density than naturals, that means water struggle more to flow down the coffee bed. I can suggest you to grind coarse and increase the temperature of the water keeping the same pouring pattern.
It's definitely easy to replicate! One thing I'd like to ask is how fast is your flowrate per pour? I managed to use 4mL/s (40mL in 10 seconds), but just to be sure. Thank you for sharing great recipe!
It's not consistent from what I can tell but it's hard to tell exactly with the editing. However, I think it's usually under 10 seconds and under 15 seconds final pour
I usually faster than 4mL/s for the initial pours and for the last two a bit slower. I realised after it's not helpful with the camera on that angle, that's why for the next video I'll use a better angle where you can see the numbers on the scale. My fault :(
Hi Matteo ! Little one if you don’t mind. I found my cup a bit dull. Like no proper tasting note. I increased coffee grounds and I also tried finer but it got overextracted but still not much. Feeling kind of dry taste. Do you have an idea?
Hi Edouard. First thing I want to ask you about the water you using to brew the coffee. That could have a huge impact on filter coffee. the dry feeling you experience when you increase the dose and grind finer is too high TDS. High strength in coffee can give this dryness and also masks coffee flavours. if you bypass that strong brew with fresh water, you drop the TDS and reveal many things about that coffee, Acidity, body and the quality of the brew, even if it's over extracted. Maybe in this your case try to go coarser instead. Also if you brew the same coffee with other methods, how does it taste?
Thanks for your help ! Didnt manage to get the tasting notes btw. Did drop the TDS to 70 (using TWW) instead of my usual 110-130 but either this dry feeling or really underextracted. Still 600gr left so I can work on it :D (i think my storage method is not good as the first 3/4 coffees were super good and had very strong smell too and now I cant even get those smelling notes)
with the Orea 1 cup you can use 155 paper, with the 2 cups 185. The one I'm using in the video is the 1 cup. About the size it depends on your pouring stile, for long pour Orea 2 cups is more useful because you can pour langer quantity of water in it.
Can someone help me understand why the flow rate in my Orea v3 is very fast? Even when I reduce the grind size to 19 clicks on my Comendante mk4, the coffee taste is already over-extracted and the water in my dripper is always completely gone between pours using the Matteo technique
Orea flow rate is meant to be fast because its design. My suggest is to reduce the water temperature or you can reduce the interval between pours. Let me know if this helped :)
92 C is good as starting point, but depending on coffee sometimes you need to lower it, or increase it. Like the fact you change the interval. This is a variable that nobody think about.
Following back up for the community and myself. I feel I finally have a good starting point with this recipe for most coffees (primarily working with washed process).
Dose: 15g
Ratio: 1:16.67 to 1:17
Water: 250-255ml (i.e., grams)
Water Temp: off boil for light and medium-light fruity roasts and drop to 96 degrees celcius or lower for medium
Grind: medium (few steps above an aeropress medium fine grind about 600-750 microns) using 7-7.6 range on the 1zpresso k-max. May even be able to grind finer.
Lessons learned:
1. Swirling tends to overextract my brews using this recipe. Ditched the swirl for higher temp and let agitation from pouring do the work here.
2. My coffee is good! If I think I have a bad cup, it's mainly psychological. It's okay to do something well vs perfect! Get outta your head
Thanks for sharing your recipe. Washed coffee usually drain slower, so you get more contact time, I always grind coarser and increase water temperature. long contact time can extract bitterness and astringency.
@@matteofromtheswamps thanks again for sharing your recipe. I've been having great results recently after practice. Great information about washed coffees that I didn't know which explains my prior issues. I was grinding a bit too fine and over extracting leading to an empty/tasteless cup or bitterness. I coarsened my grind and it worked great!
@@timothygerancher3241 Amazing! glad to hear that it worked out. Thanks for sharing your experience!
Your instructions are great for following along and the recipe produces a delicious cup. Thanks!
Thank you very much for your positive feedback. 🙏🏻
Sir, you are a scholar and a gentleman
Thank you very much for your compliment 🙏
I tried the 13.5g, 5 pours of 40mL on 24 clicks. 93c and tbt of 2:30. It was soo far the sweetest with the most clarity of fruitiness too.
First pour then wait till 40secs for more sweetness, or 30secs for more fruitiness.
Thanks so much for sharing your recipe. Which coffee did you use?
@@matteofromtheswamps I used kenya oxyco from Coffea Circulor 😊
Got my Orea on Sunday at the popup on bricklane and was experimenting with different recipes. This one you posted so far has been by far the best thanks Matteo! It worked wonders to bring out even more of the fruit from the AMOC Java.
I was there on Saturday, hope you liked the space the guys created. My recipe can be a starting point. Glad to see that works for you.
@@matteofromtheswamps it was brilliant really matched both brands and teams!
Recipe is delicious and really brings out a juicy acidity.
Thanks for posting this Matteo
I'm so glad you I could help! Thanks very much for your feedback!
Ciao Matteo! I really enjoy your videos! I was able to buy a couple of 3mm polycarbonate brewers but in large size only. Would I still be able to compete and achieve the same results you did with the small size? I’m thinking a loss of temperature due to larger size. What do you think?
Hi! Yeah absolutely, no problem at all. Because the material you won’t get temperature loss. Good luck with the competition!
@@matteofromtheswamps Thank you so much for your reply! I’m not up to competition level just yet, but I keep watching you and other baristas, you are all so kind with your guests/judges, you make them appreciate the experience even more! Bravo! Ciao Matteo! Pierre from Canada 🇨🇦
Wonderful video mate! Congratulations!
Thanks Aaron! I hope you are doing well. I wish you a great 2023
Hi Matteo, amazing video! Do you find any difference when using the kalita papers vs orea/sybarist flat papers? How does the waviness of the paper affect the taste in your opinion?
Hi! Thanks so much for the feedback Yes, there is difference. Sibarist is top quality paper, it's a bit expensive but I like to use in competition and when I brew "expensive" coffee. I like kalita as well, compare to regular flat paper filters it goes faster but because the coffee sometimes stuck in between ridges is a bit of a pain and also kalita paper tend to slow down brew towards the end. With flat papers first of all you can have different types. You can have better control, and grind slightly coarser if you the brew is slow
Your method makes a nice brew, thanks Matteo! I would like to know how to make a larger amount and get the same flavour at 300-400ml
Thanks so much. I'm actually working right now to a video on how to brew 30 g coffee and 500 g water with the same brewer. Hopefully I will manage to release it within the next week
@@matteofromtheswamps Thanks Matteo, I'm looking forward to it. I've had some nice tasting cups using your method but find it takes longer to draw down, so I end up removing the orea before it finishes to avoid bitterness. Full draw down takes over 4 mins. I tried grinding coarser bt then you lose the sweetness.
@@recallwales I see. If you don’t have enough sweetness, keep the coarse grind and increase water temperature. Let me know if that works.
cool,amazing
which size of kalita filter is youre recommendation for orea v3 02 ?
I say kalita 185, it fits perfectly with that dripper.
Great video!!! I've been brewing with the V3 since they came out and it's still my go to daily brewer. It's funny cause I was actually planning on filming a video about the V3 and my recipe tomorrow, then I came across your video! Our recipes are similar, I do WWDT, I use a Melodrip, but outside of that basically the same!
Hey Aaron! Thanks for your comment. Now I'm curious about your video and technique. I'm going to follow your channel and wait for that, so I can try it!
@@matteofromtheswamps thanks! I should have it posted next week 😝
I'm waiting for my Orea to arrive and definitely gonna follow your recipe, thank you for making these interesting videos!
Thank you very much! More will come soon :)
Amazing recipe mate. Definitely super sweet. Im missing a bit of acidity but do you think it is because of the nature of the flat bottom of the orea or the recipe? How could i adjust to get more acidity? Maybe instead of 6 pours of 40 doing 5 of 50? Or 4 of 60?
This is a great question! Thanks for asking me this. Usually the nature of flat bottom is to highlight more sweetness because we can achieve a more balanced cup than conical, but of coarse there are ways to highlight acidity with them. So, yes, you can reduce the pulses as you mentioned. but reducing quantity of pulses you also increase the water level on each pour. something I like to avoid with Kalita paper because otherwise you will have many ground particles trapped between the ridges, we already have them trapped most of the time, but if you go higher with water, then the quantity of grounds is higher. Saying this, I would suggest you first, to reduce the temperature of water. reducing temperature and maintaining the pouring structure will give you an even extraction but shifting the balanced towards the acidity rather than sweetness. the second suggest could be grinding coarser, so you have less contact surface and less contact time between coffee and water.
Sorry for the big response :) there is more to say about this matter. maybe I should make a video about that
I’ve been having fantastic results with this method. But I have scaled it up for a 24g/400ml brew.
- 75g bloom for 40s
- Then 5 pours of 65g every 30s
- I’ve had to increase water temp to between 93-96c for the light roasts I have.
- Grind size is around a 7 on Ode Gen 2
Hi Randy, I'm very happy to hear it from you. That sounds perfect. I would have done the same!! Wish you delicious coffee! Thanks for sharing your method.
Could you please explain the point about having more water in the dripper with each pour? Is that something you're actively trying for with a slower pouring rate, or just something that happens naturally?
The principle is to decrease power of extraction of the water toward the end of brewing to avoid overextraction. most of the good solutes are extracted in the first part of brewing. having water remaining in the brewer at the end slow down the curve of extraction. I aim for that.
@@matteofromtheswampsso if I understand right, you're shortening the time between the final pulses?
Hi matteo, i was wondering what coffee you're brewing in this video, as i know recipes can change depending on the type of bean/process etc.
Correct, recipes change with the coffee. When I try recipes, I usually try with washed and natural coffee. in the video was I washed, that usually are the ones that drain slower
Should I keep the temperature all the brewing time? Thanks
The temperature in the kettle will of course decrease with the brewing. I do sometimes play with different temperatures during brewing, but with with method you can control the extraction with the pouring pattern.
Thanks for the videos! What is your favorite coffee and roaster to brew on the Orea?
Thanks so much for your comment. At the moment I'm supporting the local roaster of my area, the level of quality is improving and for me helping them it means helping the local community with better coffee to drink. As coffee per se, I like Washed processed coffee in the morning and Naturals in the afternoon.
Is it recommended to still wait to about 40 seconds for the second pour if all of the water drips through the bed in about 20 seconds on the bloom? Thank you for sharing this! I finally was able to dial in a nice lightly roasted Honduran coffee using the recipe. My result was balanced and sweet.
I was worried about the result since my total brew time was below three minutes. I just made sure to start pouring when the bed was almost dry and didn't focus as much on time intervals. I'm interested in seeing how it will do with other light roasted beans. I will focus on tweaking grind size and intervals as I prefer the taste I get with the lower water temp.
Got it! The grounds are still saturating even if it looks like all of the water dripped through on the bloom.
Hi Timothy, yes exactly you got it. 40 seconds to give time to the ground to saturate. total brew time sometimes is not very important, coffees are different between each other. For example natural coffee drains faster than washed usually. the more is fermented, the more is fast. Good you play with pouring water without thinking about time interval. I wish a lot of fun playing with other beans. Let me know, I'm curious on what you will achieve.
hi matteo,what is the diffrence between a 15 sec interval and a 30 sec interval of each pouring of water to coffee bed?
Hello, so, if you pour the water 15 seconds instead of 30, every time you pure water you will have some water from the previous pour still in the brewer, this partially saturated water, reduces the pawer of the extraction of the fresh water you pour from the kettle, so you get less extraction at the end. So you can use a shorter interval if you get an over extracted coffee.
@@matteofromtheswamps i really appreciate your answer and the way you care thank u so much im a big fan
Thank you for the recipe and all the information on the Orea Matteo! Quick question! Do you have a philosophy on your pour patterns? It seems like you start on the outside and work your win in instead of starting from the middle and working outwards? Thoughts?
Thanks so much for you comment. Ideally I start from the middle and finish the pour in the middle. But I try to read the coffee bed because unfortunately in not always consistent, so when I start the pour I hit the part of the bed that has more coffee accumulated and then move circular and steady.
Your guide has helped me produce the best cup out of my Orea.
You helped me remember that trogamid is more heat resistant and that I should lower my water temp :) Thank you so much!
ne question. When dialing in a new coffee, what do you typically adjust first? Grind size? Water temperature?
Hi, thanks so much for your feedback, I really appreciate it :)
About the dialling in, I've done a video in the past that I link it here th-cam.com/video/4ifFBpqIVJE/w-d-xo.html
(Forget about the intro XD) I did this video based on my V60 method, but I apply this variables on Orea too. This is just an easy way to don't get lost in the rabbit hole of all the brewing variables.
My Orea arrived a few days ago and this is also the first time I am using Kalita filters. Is it normal for the coffee to dip from the centre (like a crater) using these filters? Thank you for such a helpful video!
Hi, yes when you use kalita filter is normal after the first pour you get that crater, it's because the ridges of the paper block the grounds. In theory you shouldn't get it anymore from the second pour.
@@matteofromtheswamps Thanks! I'm also perfecting my technique when wetting the filter so it doesn't lose shape - getting there haha!
@@il-ganna it's funny because I am right now preparing a new Orea video and also explain how I wet the kalita paper to get always a nice consistency XD. It's just a matter of days
Is it relatively normal for the water to drain before the next pour?
Hi, that it depends on grind size and also on density of the coffee. for naturals and low density ones id pretty normal. that doesn't mean is bad but if you think they are over extracted don't change grind size but reduce water temperature, or reduce the interval between pours
Does the larger Orea work with big Kaliyah filters
Yes it does!
Hi Matt, your recipe is always working amazing for me thanks again, after 2 years of going everywhere Im settling since 2 months on Orea and your recipe, and Im happy.
Little one on a tricky bean (from Gardelli, Ethiopian) for me: how do you deal with extremely fast flowing coffee? I went very fine (at the same Temp or below) and it keeps flowing super quick and im not getting anywhere near the notes I should have. Thanks !
Hey Edouard, so happy to hear that. by any chance that Gardelli coffee is Uraga anaerobic processed? Let me know.
@@matteofromtheswamps Hi Matteo no it's a classic natural natural Kobeb Siwani from Ethiopia
Great video, is this the 155 size that you’re using with this recipe?
Thanks so much! Yes it is.
I used the Fine method for washed coffee, but always struggled with the flow, do you have a method recommended for washed ? Thx
Washed coffee have usually higher density than naturals, that means water struggle more to flow down the coffee bed. I can suggest you to grind coarse and increase the temperature of the water keeping the same pouring pattern.
Muchas gracias
I really appreciate your comment 🙏
It's definitely easy to replicate! One thing I'd like to ask is how fast is your flowrate per pour? I managed to use 4mL/s (40mL in 10 seconds), but just to be sure. Thank you for sharing great recipe!
It's not consistent from what I can tell but it's hard to tell exactly with the editing. However, I think it's usually under 10 seconds and under 15 seconds final pour
I usually faster than 4mL/s for the initial pours and for the last two a bit slower. I realised after it's not helpful with the camera on that angle, that's why for the next video I'll use a better angle where you can see the numbers on the scale. My fault :(
@@matteofromtheswamps thank you for the considerations! i hope a great 2023 for you, sir!
@@babonjra I wish a good 2023 to you too. Thanks again!
Curious what sort of adjustments you'd make to your recipe for 30g/500g brew.
I'm actually working on building a good recipe to share with a video. Very soon.
Hi Matteo ! Little one if you don’t mind. I found my cup a bit dull. Like no proper tasting note. I increased coffee grounds and I also tried finer but it got overextracted but still not much. Feeling kind of dry taste.
Do you have an idea?
Hi Edouard. First thing I want to ask you about the water you using to brew the coffee. That could have a huge impact on filter coffee. the dry feeling you experience when you increase the dose and grind finer is too high TDS. High strength in coffee can give this dryness and also masks coffee flavours. if you bypass that strong brew with fresh water, you drop the TDS and reveal many things about that coffee, Acidity, body and the quality of the brew, even if it's over extracted. Maybe in this your case try to go coarser instead. Also if you brew the same coffee with other methods, how does it taste?
Thanks for your help ! Didnt manage to get the tasting notes btw. Did drop the TDS to 70 (using TWW) instead of my usual 110-130 but either this dry feeling or really underextracted. Still 600gr left so I can work on it :D (i think my storage method is not good as the first 3/4 coffees were super good and had very strong smell too and now I cant even get those smelling notes)
Is that a 155 or 185 ? I usually brew 15 to 18 gm , what size should i go with?
with the Orea 1 cup you can use 155 paper, with the 2 cups 185. The one I'm using in the video is the 1 cup. About the size it depends on your pouring stile, for long pour Orea 2 cups is more useful because you can pour langer quantity of water in it.
Hi Matteo, would this still be usable on the v3 185 or would you more recommend the newer recipe you just posted?
Yes, you definitely can! As I explain in the new video, the difference between small and large Orea is that the large is taller, flow is the same.
Can someone help me understand why the flow rate in my Orea v3 is very fast? Even when I reduce the grind size to 19 clicks on my Comendante mk4, the coffee taste is already over-extracted and the water in my dripper is always completely gone between pours using the Matteo technique
Orea flow rate is meant to be fast because its design. My suggest is to reduce the water temperature or you can reduce the interval between pours. Let me know if this helped :)
@@matteofromtheswamps I use 92c water like in your tutorial. I will try first reduce time between pours. Thank you very much for your suggestions.
92 C is good as starting point, but depending on coffee sometimes you need to lower it, or increase it. Like the fact you change the interval. This is a variable that nobody think about.