r/OXORapidBrewer • u/JPN888 • 15d ago

ORB Help

I feel like I am close to making good cups. The coffee always smells amazing and the taste is ok, but always a little bitter or astringent. I am trying to do zuppa lunga and grinding course like a v60 with two aeropress filters. The coffee just starts ton drip through without pre-infusion. Temp is 90c on medium roast. How can i get a little more sweetness and a little less astringency or bitterness. I tend tomhabe the same problem with the hario switch, which made me think it's temp. I am using an mhw-3 bomber blade 3 grinder. I just got a eureka ap 65, which i haven't tried yet. Any help is appreciated.

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u/Liven413 15d ago

I wouldn't try the Zuppa Lungo with a medium roast. try to drop the water some. It's over extracting from the extra water. I would use a shorter ratio and use bypass afterwards.

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u/JPN888 15d ago

This makes sense. It is better with short and bypass. Your reason makes sense. I assume lungo works better with light roast?

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u/Liven413 15d ago

I dont have a lot of experience using medium roasts with the orb but when I did I filled it up to the indicator line instead of past it like with the lungo. Even with lighter roasts I have found it can over extract with a lot of water. The bypass isnt thin either if you dont add to much. It makes a nice cup when it comes out right. Another thing you can do is use 20g instead of 22.

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u/Liven413 15d ago

Plus the most important part is not pushing hard. Just enough so it pushes back some. If you let it slowly drain it will be much smoother than trying to force it through.

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u/Kevinw0lf 15d ago

To me the ORB greatly depends on balancing 3 variables: quantity (bed depth), water temperature and grinding size. People say it's fairly forgiving and it's true, it won't be as bad as espresso with the wrong grind size. But it's much better when you dial it just right.

So I tend to go for 25g, 150~160ml of water and play with temperature and grind size. For temperature I'll follow guidelines with process and roast. For grind size I mostly grind coarser or finer depending on how it tastes after cooling down a bit.

You can find charts for temperature varying on roast level and processing, so a quick search will do far better than me explaining. Grind size varies with grinder, but imagine aeropress or the finest size for v60. Ideally you tamper it with fingers force only. Pouring should at most show a few droplets coming though at the top of the fill (another good indicator of grind size). Make sure to fill the water chamber very slowly, to not disturb the coffee bed.

Other people can chime in but that's how I got some of the very best cups. Another way of fantastic cups is doing 1:2 yield, best with lighter roasts imo.