Orea V4
Components
Grounds: 15g medium-coarse
Water: 250g @ 195-205°F
Minerals: 110–125ppm TDS with magnesium, potassium, calcium, and sodium
Method
For the Orea V4, use 15 g medium-coarse coffee in an Orea filter. Rinse and preheat, add the grounds, and shake flat. Start with a 50 g bloom, give a gentle swirl, and wait 45 s. At 0:45, pulse to 150 g (steady, center-weighted), then at 1:15 pulse to 250 g, keeping the bed glossy—never dry. Aim to finish in 2:15–2:45, then swirl and serve. If it runs fast or tastes sour, go a bit finer; if slow or bitter, go coarser; if the cup tastes flat, raise water temp +1–2°F.
Steps
- Rinse filter, preheat, and add 15 g; shake flat.
- 0:00 Bloom 50 g; gentle swirl; wait 45 s.
- 0:45 Pulse to 150 g (center-weighted, steady).
- 1:15 Pulse to 250 g—keep the bed glossy (never dry).
- Drawdown ~2:15–2:45. Swirl and serve.
Fix it: Too fast/sour → slightly finer. Bitter/slow → coarser. Flat → +1–2°F.
Goldchild House Filter Specs
(applies to all pour-overs)
For all Goldchild pour-overs, use 15 g coffee to 250 g water. Brew at 195–205°F—hotter for denser washed coffees, cooler for delicate naturals—using 110–125 ppm TDS water balanced with magnesium, potassium, calcium, and sodium. Pour 50 g to bloom, then two pulses of 100 g each; keep the bed wet during both pulses. Grind a bit coarser for a quicker drawdown and aim to finish in 2:15–3:00.
- Dose: 15 g coffee
- Water total: 250 g
- Temp: 195–205°F (use hotter for denser/washed; cooler for delicate/naturals)
- Water recipe: 110–125 ppm TDS with magnesium, potassium, calcium, and sodium
- Pours: 50 g bloom → 100 g → 100 g
- Grind: on the coarser side for quicker drawdown
- Rule: don’t let the bed dry during the last two pulses
- Target time: ~2:15–3:00
Water Tip
(for all brewers)
If you don’t have a mineral recipe, start with a good bottled or filtered water around 100-130 ppm. Small changes in water often fix more than big changes in grind.