Orea Sense Glass Carafe Studio Shot

Orea Sense Glass Carafe

Curated Benchmark: Orea (UK)

400ml capacity, non-porous borosilicate glass, wide spherical aroma trap bowl, ergonomic rim.

The Rwenzori Extraction Protocol Database

Explore calibrated dose, yield, grind micron ranges, and pouring cadence for this model across 10 official brew methods.

Open Recipe Database →

Precision Extraction Parameters

Calibrated Dial-in Protocols

The Rwenzori Protocol: Orea Zero-Bypass

  • Dose (Coffee): 15g
  • Yield (Water/Output): 240g (Ratio 1:16.0)
  • Grind Size: fellow ode gen2: 4.2 - 5.0 | comandante c40: 18 - 20 clicks | mahlkonig x54: 20 - 22 | mahlkonig ek43: 8.5 - 9.0 | eureka mignon specialita: 4.0 - 4.5 turns | timemore c3: 13 - 14 clicks
  • Water Temperature: 92°C
  • Brew Time: 2:15 - 2:30 minutes
  • Equipment Note: Matched: orea-v4-modular, stagg-ekg-pro

Step-by-step Instructions:

1. Fit flat-bottom filter using negotiator tool.

2. Add 15g coffee. Bloom with 50g water for 35 seconds.

3. Single continuous high-flow center pour up to 240g by 1:20.

4. Fast open drainage produces ultra-clean sweetness with zero bypass dilution.

Rwenzori Dial-in Pro-Tip: Because Orea has negligible restriction, grind slightly finer than standard V60 to maintain sufficient contact time.

V60 Pour-Over

  • Dose (Coffee): 15g
  • Yield (Water/Output): 250g
  • Grind Size: Medium-Fine (Similar to coarse sea salt)
  • Water Temperature: 94°C (201°F) - Hotter water helps extract those bright fruit notes.
  • Brew Time: 2:30 - 3:00 minutes
  • Equipment Note: Set the Ode Brew Grinder Gen 2 to 5.1

Step-by-step Instructions:

  1. Rinse your paper filter with hot water and discard the water. Add your 15g of ground coffee.
  2. 0:00 - Bloom: Pour 45g of water in circles. Swirl the brewer gently and let it sit for 45 seconds to release trapped gases.
  3. 0:45 - First Pour: Pour in slow, concentric circles up to 150g of water.
  4. 1:30 - Second Pour: Continue pouring gently until you reach your total weight of 250g.
  5. Give the brewer one final gentle swirl and let it drain completely.

Rwenzori Dial-in Pro-Tip: Naturally processed Rwenzori coffees can sometimes produce more "fines" (coffee dust) when ground, which might slow down your brew. If your water is draining too slowly, try grinding just a tiny bit coarser next time!

🎬 World-Class Barista Dial-in Tutorial

Curated master barista tutorial demonstrating distribution, dial-in mechanics, and extraction routines.

Institutional Disclosure & Co-Branding

Red2Roast maintains an independent engineering compendium. All dial-in profiles are developed in-house for 100% natural-processed Rwenzori beans. Trademarks belong to Orea.
Manufacturer representatives and distribution partners: contact partnership@red2roast.shop or concierge@red2roast.shop.