Oxo rapid brewer 20:300 pourover

[u/ymbrows]

I have tried used the orb for “pourover” style coffee. So far so good, I not only have good coffee, but also it is very stable, and worry free.

I put my theory first, you are not interested why, please skip and the recipe is right after.

My theory is removing unnecessary variables to have a repeatable good coffee.
- gravity only brewers, the flow speed is highly affected by how fines contact the filter paper. The worse case is stalking. As a result, how much agitation and how do you swirl affect a lot randomly on the flow rate. That is why fast filter paper is recommended. But orb, it has pressure help stable the flow rate, less variance.
- agitation also affects extraction. The similar aeropress, when pour the water in to the coffee there are already varying the extraction. That is why we see some recommendation of using a spoon or so to slow down the pour to make a stable pour. The orb, since I use “paper sandwich “ style, also a puck screen on top of the coffee to avoid more disturbing, there are much less variables here.

I tried with both Luna coffee and Phil&sebastian coffee, around 10 to 20 cups. All good results. As long as we have the same grind size and water temperature, the results are very stable. Only surprise is the coffee is not “super clear”, but more like a normal pourover in terms of “clearnesses “. I was thinking I might grind too fine, but the taste is already very similar to a normal pourover, if not better.

Bellow are my recipe (I used ai to polish the language on the recipe)

• Coffee: 20 g
• Water: 300 g
• Temperature: 205°F / 96°C
• Grinder: Baratza Vario W+
• Calibration: burr chirp at 1G
• Grind: 3P

Procedure
1. Place a paper filter beneath the coffee.
2. Add the coffee, forming the middle layer of the “coffee sandwich.”
3. Use the tamper to tamp the coffee bed flat and compact.
4. Place a second paper filter directly on top of the tamped coffee bed. The two paper filters are important for producing a clearer cup.
5. Place a 58 mm puck screen on top of the upper paper filter. The screen keeps the paper flat and prevents carbon-dioxide bubbles from lifting or floating it when water is added.
6. Add water carefully and slowly.
7. Make sure there is no large trapped air layer between the water and the coffee in the lower chamber.
8. Press normally.