Flat Filter Guides

The following guides were designed for the OREA Flat Paper filters (Type G and Type C). This section is for brew guides using these papers in our flat bed brewers, like the V3, V3 MK2 and V4 flat bottom configuration brewers.

IMPORTANT NOTE

Brewing with these filters will always yield slower brewing times than with wave filters as we have less airflow and less bypass. At the moment all recipes are designed for single cup brews.
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Every coffee is a little different. Coffee density, solubility, and grind profile will impact how quickly water can flow through it, which will also impact your brew times. Use these guides as a starting point - but always adjust to taste. Don’t be afraid to grind coarser if a coffee is taking a bit long or finer to reach the flavour profile you enjoy even if it takes longer.

THE WIDE

COFFEE: 10g Ground FINE (14-15 clicks Comandante (420-450 µm)
WATER TEMP: 96°C - 99°C

00:00 - Bloom with 50g water (pour gently and swirl gently after)
1:30 - Pour to 125, half in a slow circular pour and half in the middle, pouring slowly without much agitation
02:00 - Pour to 200g, half in a slow circular pour and half in the middle, pouring slowly without much agitation

TBT 4 TO 5 MINUTES - ENJOY!

We love this recipe for washed coffees especially. This recipe yields a high extraction and is quite unique to these papers. While it takes longer, it will be very tasty and you will not be able to replicate this style of brewing with Wave filters.

THE PULSE

COFFEE: 16g MEDIUM-COARSE (25-28 clicks Comandante (750 - 840 µm)
WATER TEMP: 96°C - 99°C

00:00 - Bloom with 60g water (pour gently and swirl gently after)
00:45 - Pour to 110g, in a controlled circular pour
01:15 - Pour to 160g, in a controlled circular pour
1:40 - Pour to 210g, in a controlled circular pour
2:05 - Pour to 260g, in a controlled circular pour

TBT 2:30 TO 3 MINUTES - ENJOY!

We love this recipe for natural coffees especially. This recipe mimics styles of brewing traditionally used with Wave filters but adapted for this format. Please note that more dense coffees will drain slower and your brewing time may be a bit slower.

THE MID

COFFEE: 12g Ground MEDIUM (22-24 clicks Comandante (660 - 730 µm)
WATER TEMP: 96°C - 99°C

00:00 - Bloom with 50g water (pour gently and swirl gently after)
00:45 - Pour to 125g, half in a slow circular pour and half in the middle, pouring slowly without much agitation
01:45 - Pour to 200g, half in a slow circular pour and half in the middle, pouring slowly without much agitation
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TBT 2:45 TO 3:30 MINUTES - ENJOY!

We love this recipe for all coffees, an easy all-arounder.