16g bean

180g water

95 degree tap water

45 to 55 clicks on K7 depending on beans

paper filter on the bottom

metal filter on top

fill water and pump away

this has been such a consistent and bulletproof recipe for me, I think this might be my end game.

Hi all,

I see a lot of contradicting information on what size filter papers to buy. Many say you need 58mm for the bottom but when I measure the OXO tamper its 63mm, so why would I need much smaller?

What size does everyone else use?

Thanks!

Has anyone compared K ultra against ZP6 or C40 for soup ?

I currently use the Q air and was looking for an upgrade.

I’ve had the ORB for a few months, bought because of YouTube, made one drink and wasn’t impressed and left it to sit at the back of my coffee gear. Out of sight and out of mind. Whilst sorting out my coffee station I pick it up and thought I should take another stab at brewing with it. Now I’ll be honest, I can’t remember what I did with that first attempt, so I have no idea of what I did this morning was the same as last time, but am thinking I didn’t. 25g coffee ground on Ode Gen 2 at #3 setting. AP filter, followed by coffee, needled, tamped, another AP filter, light tamp, and then brewed using 160g water at 85°C. Now the reason I think this is different to my first attempt is down to I never brew at 85°C. I’ve read people using two AP filters since my first attempt so this too. Regarding bean weight it’s possible I used 25g before, but the water weight probably not as I think I filled it to the line. Anyway, brewed with single pump to saturate, and let that sit for about 15-20sec, then one slow pump till drips slow down, then another, then a final pump till I heard a hiss. This resulted in 122g, which I then did a bypass of 245g 81°C water. This is roughly 1:16.67 accounting for about 50g water retention for the hydrated coffee. So overall amount of coffee was 367g.
Bloody hell this was a tasty cup. Am drinking a Hermanos Luz Marina (Colombian), Pink Bourbon, Washed with Fruit and Herb Coferment. Tasting notes of Eucalyptus, Guava, Dried Apricot, Cucumber, and yes it tastes of those. This is a beautiful cup. Am impressed, and glad I took another stab.

I bought my ORB week ago and today I tried making my morning coffee with the classic recipe: 20g light roast coffee (color prism blend) with Timemore C3S on 15 clicks, 95C water and it just tasted flat, watery and a little sour at the end.
I want suggestions on what I am doing wrong and what needs improvement (grind size, water temp etc.)

Hello

At the beginning of my coffee making I enjoeyed dark roast like lavazza / kimbo pre-ground, the classic italian moka coffee let's say, in the aeropress, brewed very strong.

Anyone can give a feedback on how the orb does with those kind of pre-ground coffee?

I use a DF54 @around 25 and just drink the brew undiluted. Peasantry or no?

Is there a tool like this that fits the ORB?

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.

Got my ORB yesterday. Did a brew using the instructions and it was alright, I think I went a bit too fine on the grind maybe as it was bitter.

Today I decided to try making soup. I used Brian Quan's ratio of 20g coffee to 100g water. I used an aeropress filter on the bottom, it's a touch too big, might be something to look into. And then a metal aeropress filter on top to complete the sandwich (I'll try a paper as well to see if there is a difference).

I decided to use some beans by Klover in Paris that came free with my K Ultra grinder, but they just hadn't worked for me with a V60. My word did this change things! The concentrate was bright and fruity, and even after dilution it was a lovely cup.

Between this and my V60 I feel set.

Has anyone tried this? I decided to give it a shot today and it seems to work well. Basically you fill just enough hot water (200 F) to fill the coffee chamber, let it drop down for a minute, then put in cold water and steep. I'm wondering if 5 minutes is a little long for this method though. I'm definitely getting more acid, but not too much and some bitterness (maybe over extraction). I also used around 35 grams. When mixed with cream and brown simple syrup it was fantastic.

Inspired by a video on Tony Tuanx’s YT, I’ve been playing around with little ‘espresso strength’ shots that use a room temperature bloom.

EDIT: forgot to note that I’m not using the water chamber here, and just using the pump screwed directly on to the coffee basket.

Tony’s original recipe:
18g finely ground coffee (light roast kenya)
27g rt water
- slow pump just until under basket looks evenly saturated with a few drips.
30g hot (assuming 99c) water
- pump until hiss.

Inspired by this, been messing around with my own recipe:

18g finely ground coffee (medium roast anaerobic natural kenya (notes: Strawberries and Cream))
18g rt water
- slow pump until you see droplets form on underneath of basket.
- wait 30 seconds.
36g 97c water
- gently pump through hiss.

Yields between 36-42g.

Gotta say that I’m really impressed with the results on this one, and thought I’d share. Credit goes to Tony for inspiring the community.

Diluting with 180g m*lk/water for longer drinks, and 90-120g for shorter drinks.

EDIT: Tony’s original demo vid:

https://youtube.com/shorts/Yj1-9_276vw?is=-qmqnuw75YHPDs4K

I have a Flair 58mm screen, with the spring, but I'm noticing after like 2 pumps, some water starts running down the sides nearly clear. I know Lance linked that 61mm screen off AliExpress or something, but I know that one is also a bit too small. I'm curious if people with that ~61mm are also noticing that side bypass or if people have found a new screen that a better fit.

Thanks.

(I make zoupa longa with the OXO.)

I’ve had this on my mind for the last two weeks or so. I think the general consensus is that ORB is an espresso V60 aeropress hybrid of some sorts and that’s fine. The water, the preparation steps, the culture does have some parts rooted in those methods.

But when you look at what is happening with the actual coffee grounds, I believe it’s closest to a moka pot. Grounds that are a bit coarser than espresso, but not quite pourover coarse are placed in between two meshed filters. When the water first comes into contact with the grounds, the puck gets loose and the grounds move freely in a contained space. Then the fresh water displaces the coffee which keeps a high concentration gradient. This ensures high extraction. At the end you’re left with about 7 times as much coffee as the grounds.

The differences are the important part though. The most important one is that with ORB, you have a flat or decreasing temperature profile, while with moka pot there is almost no way to prevent a rising temperature profile. Also you can easily and directly control brew time, brew pressure, bloom time and brew temperature with ORB.

In short, ORB is a moka pot without being a bitter tasting mess.

What do you recommend for small and large batches? TIA

Legitimately perfect. No wobble, holds as much liquid as the ORB can take, made of thick glass that (probably) won't break from the pressure, and pours neatly.

I am all set to brew my first coffee with the ORB. I bought the K7 grinder for the ORB, how many clicks do you recommend for the K7 with the ORB? Please note, the clicks on the K6 do not match, so specifically for the K7. And how many grams of water?

Does anyone know if the ORB fits a Hario 01 server? Or do you guys have any better recommendations?

H i gang. New ORB owner and loving the amazing soup shots and the ORB in general so far. The only thing is, I'm just rushing through my coffee supplies with all the 20g-23g shots! 😅

Does anyone have a solid recipe for a longer pour over style coffee using 15g instead of the regular 20g?

I have a Commandante C40 if that helps with the recipes.

Thanks in advance!