I have to say, I really enjoy the way you explain the reason why you reduce rest times between pours and the reason for lower temperature. Not everyone explains this
Should this brew temp reduction generally apply to temps for specific processing? If I have a heavily processed coffee requiring a lower temp to avoid overextraction, should I lower the temp more for this method? @@matteofromtheswamps
You are absolutely right, I was talking with Orea about that. Never happened to me because I pre wet paper with cold water. I should add an update about that. thanks for letting me know.
I'm using a washed process Cheriwet Kenyan bean and am noticing quite a bit of stalling when following your recipe. I think I'm getting a lot of fines. My total brew time is 5:30 after the last pour at 2:10. Any suggestions?
washed Kenyans are the hard ones. The problem of them is their density. very high. My suggestion is to grind coarser and increase increase the water temperature if you need to extract more. Unfortunately is not your fault or brewer fault or paper filter fault, the washed kenya is like that. For any brewing methods. Let me know the result after you try to change these variables.
Hey Matteo! Thank you so much for these videos on the Orea V3 recipes. I've only had the v3 for a week, so I'm still working on technique. But, I wanted to know if you had a preference between the negotiated filter vs. the kalita? Are there situations where you pick one filter over the other? Or do you pick the filter depending on the type of coffee you're brewing (natural vs. washed, medium roast vs. light)? Any thoughts you have here would be greatly appreciated!
Hi Michael, Thanks so much for your comment. I like use flat filters because it gives me more control and I like the fact that I don't have paper ridges. They could cause uneven extraction if too much ground is trapped in between. But I have to say, kalita paper is the easier to place in the dripper, no negotiator. I rather change variables depending on the type of coffee I'm using.
Hey I got some good advice from u before when I bought my hand grinder. I now have an Orea and sibaris filters. I have two coffees from MOK - one is a milk chocolate, hazelnut and plum notes natural from Brazil the other is a dark chocolate, cherry and shoaxing white label Costa Rican anaerobic natural. Is there any tips how to brew them differently? the anaerobic one I was doing at 25 clicks, and 5 pours and getting a nice coffee but with the natural chocolate, hazelnut, plum one that setting made it a bit too watery and not flavoursome.
Hi, yes I remember about you :). So, already the processing of the coffee can tell me a lot. Anaerobic coffee usually extract more than other processing, they also drain faster. with the Brazilian you can try grinder slightly finer. with sibarists you should still get a good flow rate. Try 23 clicks, then let me know. We will solve this problem.
@@matteofromtheswamps do u mean with the natural Brazilian one to grind is finer? yes I went down to 23 clics but it is still a bit without too much flavour. supposed to have chocolate hazelnut and plum notes. I am not pouring over 100 degrees water but slightly lower. The Cost Rican anaerobic is very nice at 25 clicks and 4 pours.
Hi @matteo. I’ve been struggling a bit with the OREA so this is really helpful. Question. If I wanted to brew a larger quantity (say 20g of coffee to the same 1:16 ratio) how would you modify the recipe? Thanks
@@matteofromtheswamps That's great, Matteo. What I think would be really valuable would be an "ask me anything" session. Grind? Temperature? Dose? Ratio? Different beans and roast levels. In other words how to get the best out of the OREA. There are loads of these for the Aeropress (for example) but very little for the OREA, esp for V3.
Che tipo di caffè stai usando, esattamente che livello di tostatura? Seconda domanda, ho difficoltà di trovare in Europa i filtri piatti Orea, uso bagnare e stendere i filtri Kalita, cosa ne pensi? Se conosci chi li vende mi fai un grande piacere, dall'Inghilterra c'è dogana.
Il caffé era un Ethiopia lavato, tostato chiaro. Penso che la soluzione bagnare e standere i kalita non sia male. importante che hai un metodo per ottenere consistenza. che é la cosa piú importante. io sto lavorando per cercare di portare i prodotti Orea in Italia e distribuirli. ci pensavo giá da mesi. É una cosa di cui abbiamo giá parlato e confermato. Probabilemente inizieremo nei primi mesi del 2023.
Hi Matteo I’ve switched to filter coffee from espresso over 4 months ago. I’ve been enjoying my oreav3 with sibarist filters and using the df83 grinder. Recently I have been using the sibarist orea edition and have been experiencing 5 +minutes draw downs. I strongly believe the paper is cresting a seal and is stalling the draw. Any helpful ideas?😬 Love you videos!
Hi Jose, Are you using the negotiator when you fit the sibarist Orea filter in the brewer? Because I experienced the same. Now I don't use the negotiator with them, I just fold the filter following the pre-cuts and place it inside the brewer. Now I never have this problem. Thanks so much for the nice words.
I have to say, I really enjoy the way you explain the reason why you reduce rest times between pours and the reason for lower temperature. Not everyone explains this
🙏happy you appreciate. For me these factors are really important in brewing and as you said, no many people talk about them.
Should this brew temp reduction generally apply to temps for specific processing? If I have a heavily processed coffee requiring a lower temp to avoid overextraction, should I lower the temp more for this method?
@@matteofromtheswamps
@@mandirangaming2899 correct, you got the point. You should reduce even more the temperature. Then see how to adjust it
the negotiator is not heat proof, i deformed mine doing that
You are absolutely right, I was talking with Orea about that. Never happened to me because I pre wet paper with cold water. I should add an update about that. thanks for letting me know.
Great video, thanks for the tips for this filter! Is it the smaller, 155 size brewer you are using here? Or the 185?
This is the small one. Thanks for your comment.
I'm using a washed process Cheriwet Kenyan bean and am noticing quite a bit of stalling when following your recipe. I think I'm getting a lot of fines. My total brew time is 5:30 after the last pour at 2:10. Any suggestions?
washed Kenyans are the hard ones. The problem of them is their density. very high. My suggestion is to grind coarser and increase increase the water temperature if you need to extract more. Unfortunately is not your fault or brewer fault or paper filter fault, the washed kenya is like that. For any brewing methods.
Let me know the result after you try to change these variables.
Hey Matteo! Thank you so much for these videos on the Orea V3 recipes. I've only had the v3 for a week, so I'm still working on technique. But, I wanted to know if you had a preference between the negotiated filter vs. the kalita? Are there situations where you pick one filter over the other? Or do you pick the filter depending on the type of coffee you're brewing (natural vs. washed, medium roast vs. light)? Any thoughts you have here would be greatly appreciated!
Hi Michael, Thanks so much for your comment. I like use flat filters because it gives me more control and I like the fact that I don't have paper ridges. They could cause uneven extraction if too much ground is trapped in between. But I have to say, kalita paper is the easier to place in the dripper, no negotiator. I rather change variables depending on the type of coffee I'm using.
Great recipe! I’ve used it twice today with Onyx’s Costa Rica Las Lajas - Natural. It produces a very juicy cup with little bitterness.
To reduce the bitterness try to brew with 2 degrees Celsius less and let me know how it comes. Thanks!
What’s the point of folding the filter first? I just place the negotiator in the center of the paper, fold up and grab 2 sides, and push in.
Hi! Does anyone know what the diameter of the filters is?
Thanks for the very clear and concise video!
Thanks for your feedback! 🙏
Hey I got some good advice from u before when I bought my hand grinder. I now have an Orea and sibaris filters. I have two coffees from MOK - one is a milk chocolate, hazelnut and plum notes natural from Brazil the other is a dark chocolate, cherry and shoaxing white label Costa Rican anaerobic natural. Is there any tips how to brew them differently? the anaerobic one I was doing at 25 clicks, and 5 pours and getting a nice coffee but with the natural chocolate, hazelnut, plum one that setting made it a bit too watery and not flavoursome.
Hi, yes I remember about you :). So, already the processing of the coffee can tell me a lot. Anaerobic coffee usually extract more than other processing, they also drain faster. with the Brazilian you can try grinder slightly finer. with sibarists you should still get a good flow rate. Try 23 clicks, then let me know. We will solve this problem.
@@matteofromtheswamps do u mean with the natural Brazilian one to grind is finer? yes I went down to 23 clics but it is still a bit without too much flavour. supposed to have chocolate hazelnut and plum notes. I am not pouring over 100 degrees water but slightly lower. The Cost Rican anaerobic is very nice at 25 clicks and 4 pours.
Love the video Matteo, you speak so well! :)
Thanks 🙏
Hi @matteo. I’ve been struggling a bit with the OREA so this is really helpful. Question. If I wanted to brew a larger quantity (say 20g of coffee to the same 1:16 ratio) how would you modify the recipe? Thanks
I'm actually preparing a video about that. Soon I will release it. Thanks for your patience
@@matteofromtheswamps That's great, Matteo. What I think would be really valuable would be an "ask me anything" session. Grind? Temperature? Dose? Ratio? Different beans and roast levels. In other words how to get the best out of the OREA. There are loads of these for the Aeropress (for example) but very little for the OREA, esp for V3.
Che tipo di caffè stai usando, esattamente che livello di tostatura? Seconda domanda, ho difficoltà di trovare in Europa i filtri piatti Orea, uso bagnare e stendere i filtri Kalita, cosa ne pensi? Se conosci chi li vende mi fai un grande piacere, dall'Inghilterra c'è dogana.
Il caffé era un Ethiopia lavato, tostato chiaro. Penso che la soluzione bagnare e standere i kalita non sia male. importante che hai un metodo per ottenere consistenza. che é la cosa piú importante. io sto lavorando per cercare di portare i prodotti Orea in Italia e distribuirli. ci pensavo giá da mesi. É una cosa di cui abbiamo giá parlato e confermato. Probabilemente inizieremo nei primi mesi del 2023.
Si, ne abbiamo bisogno, con questa storia della Brexit diventa difficile comprare dall'Inghilterra, per i dazi.
I can’t do the 3:00 tbt
what you cannot do, fit the paper well?
I wish fit the Orea filters was that easy xd
it took me many months and this is the best way so far.
@@matteofromtheswamps I tried it a couple times but it didn't work for me 😭
I've had the orea v3 and flat filters since March and still can't hit it right every single time 🙃
@@Sinisterg60 hahha I'm glad that I'm not alone there.
@@Sinisterg60 have you tried as I said in the video? Confident and rapid push
What grind setting on c40 for kalita paper?
You can find the answer here. ua-cam.com/video/ZqiuqvQ_BC4/v-deo.html
Hi Matteo
I’ve switched to filter coffee from espresso over 4 months ago. I’ve been enjoying my oreav3 with sibarist filters and using the df83 grinder. Recently I have been using the sibarist orea edition and have been experiencing 5 +minutes draw downs. I strongly believe the paper is cresting a seal and is stalling the draw. Any helpful ideas?😬
Love you videos!
Hi Jose,
Are you using the negotiator when you fit the sibarist Orea filter in the brewer? Because I experienced the same. Now I don't use the negotiator with them, I just fold the filter following the pre-cuts and place it inside the brewer. Now I never have this problem.
Thanks so much for the nice words.