Heat a minimum of 240ml of water to 94C and prepare a 15g dose of your chosen coffee. Grind the coffee to a medium-fine size; the grind type should be slightly coarser than table salt.
Prepare the filter: Place the filter in the OREA and rinse it with hot water to eliminate residual tastes and preheat the equipment.
Pour 15g of ground coffee into the filter and gently shake the OREA to level the coffee bed.

Pre-infusion (blooming): Pour 50g of hot water at 94°C in regular circles, approximately 10 cm above the coffee bed. This initial phase allows the coffee to degas and fully release its aromas.
Allow the bloom to operate for 30 to 40 seconds to properly open up the coffee.

You can then perform the following pours:
at 40s, a slow circular pour up to 140g
from 1min10, pour up to 190g
then pour up to 240g
For circular pours, you can use the size of a 2€ coin as a guide.

The water should flow smoothly, without excessive stagnation. The goal is to achieve a total extraction time of approximately 2min30.
Lightly stir the coffee in the Coffee Server to thoroughly homogenize the extraction stages before tasting.
💡 Adjustments:
Adjust the Grind Type according to the extraction time. If the flow is too fast, make the Grind Type finer; if it's too slow, make it coarser.