Using all of the remaining 10g of beans at a 1:15 ratio. The recipe is optimized to pull out maximum sweetness even with a small dose.

As the beans are in the mature phase (Day 29), the aromatics have softened. To compensate for the low-mineral water, the temperature is set to 91°C to maintain extraction power.

Considering the fast flow of the Orea O1, a gentle center-focused pour is recommended. Reducing agitation preserves the signature silky body of this Panamanian coffee.

Since conical burrs produce some fines, the later pours should be executed even more slowly to prevent filter clogging and maintain clarity.