Heat at least 240 ml of water to 94°C and prepare a 15-gram dose of your choice of coffee. Grind the coffee to a medium-fine consistency; the Grind Type size Grind Type be slightly coarser than table salt.
Prepare the Filter Place the Filter the OREA and rinse it with hot water to remove any residual flavors and preheat the equipment.
Pour 15g of ground coffee into the Filter gently shake the OREA to level the coffee bed.

Pre-infusion (blooming): Pour 50 g of hot water at 94°C in a steady circular motion from a height of about 10 cm above the coffee bed. This initial phase allows the coffee to release its gases and fully release its aromas.
Let the bloom take place for 30 to 40 seconds to fully open up the coffee.

You can then make the following pours:
at 40 seconds, pour slowly in a circular motion up to 140g
starting at 1 minute 10 seconds, pour up to 190g
then pour up to 240g
You can use a 2-euro coin as a guide for making circular pours.

The water should flow smoothly, without pooling excessively. The goal is to achieve a total extraction time of about 2 minutes and 30 seconds.
Gently stir the coffee in the Coffee Server the extraction stages are well blended before tasting
💡 Adjustments:
Adjust the Grind Type the extraction time. If the flow is too fast, make the Grind Type if it is too slow, make it coarser.