Orea V3
The Orea V3 is a lightweight polycarbonate flat-bottom brewer from London. It's built to drain fast, which lets you grind finer than usual and suits light roasts and smaller doses. Polycarbonate insulates well, so the brewer holds heat in the coffee bed and doesn't get too hot to touch. Orea calls it "semi-restricted, consistent, but still fast," and designs its recipes around 12-18 g of coffee. The Small takes Kalita 155 papers and the Large takes 185s.
Water by roast: light 96 °C · medium 94 °C · dark 90 °C
Steps
- PrepPut the Wave filter in the brewer. Orea says there's no need to preheat the device
- PrepAdd 18 g ground coffee, level the bed, tare the scale
- 0:00Spiral pour to 60 g
- 0:40Spiral pour to 140 gPour when the water level almost reaches the coffee bed, not strictly by the clock
- 1:20Spiral pour to 220 g
- 2:00Spiral pour to 300 g
- 3:00Drawdown finishedOrea's target window is 2:30 to 3:30
Variations
Base OneOREA
Orea's small-cup starter recipe. Familiar if you're coming from a V60 or Kalita. Big brightness, lighter body
12 g · 200 g water · 96 °C · medium (20-24 clicks on a Comandante C40)
- 0:00Spiral pour to 50 g
- 0:40Spiral pour to 100 g
- 1:10Spiral pour to 150 g
- 1:40Spiral pour to 200 g
- 2:15Done, somewhere between 2:00 and 2:30
The FineOREA
A community favourite. One single pour on a fine grind, finished in under 2 minutes
12 g · 200 g water · 94 °C · fine (15-18 clicks on a Comandante C40)
- 0:00Pour the first 50 g in a slow circle, then the remaining 150 g in a slow pour in the centre
- 2:00Drained and ready
The PulseOREA
Five even pulses with Orea's flat paper and Negotiator insert. Works with most coffees
16 g · 260 g water · 94 °C · medium-coarse (24-28 clicks on a Comandante C40)
- PrepUse the Orea flat paper with the Negotiator insert
- 0:00Gentle spiral pour to 60 g
- 0:40Gentle spiral pour to 110 g
- 1:10Gentle spiral pour to 160 g
- 1:40Gentle spiral pour to 210 g
- 2:10Gentle spiral pour to 260 g
- 3:10Done, somewhere between 2:40 and 3:40
Fix your cup
| Taste | Cause | Fix |
|---|---|---|
| Sour, thin | Under-extracted, drained too fast | Grind finer or raise the temperature a couple of degrees |
| Bitter, drying | Over-extracted | Grind coarser or pour a bit faster |
| Weak but balanced | Ratio too long for the coffee | Use 1-2 g more coffee, or 10-20 g less water |
| Brew stalls with the flat paper | Too many fines on a fine grind | Grind coarser or pour slower and gentler |
Tips
- Orea's best range is 12-18 g of coffee. It'll take 10-22 g, but the cup gets less predictable at the edges.
- Orea pours at about 5 g per second (50 g in 10 seconds). Copy that flow rate before you start changing grind.
- Treat the times as suggestions. Pour when the water level almost reaches the coffee bed.
- Dense washed coffees drain slower than naturals and other fermented coffees. Expect brew times to move around from bag to bag.
- Orea's recipes are built for light roasts. For medium or dark roasts, Orea suggests you go finer and drop the temperature, then adjust to taste.
- Most of Orea's V4 recipes also work on the V3. You may need to grind a bit coarser.
Common mistakes
- Brewing too large a dose. Above about 18 g the bed gets deep and the fast-flow design stops working in your favour.
- Preheating and then comparing your cup to Orea's recipe. Orea tests with a room-temperature brewer, so a hot one will taste different.
- Using a filter that doesn't match. Wave papers and Orea's flat papers drain at different speeds.
- Chasing the exact clock times instead of watching the water level.
What you need
- Orea V3 brewer with base
- Orea Wave paper filter (or Kalita Wave paper sized to your brewer)
- Scale with timer
- Gooseneck kettle
- Burr grinder
- Mug or server