r/OXORapidBrewer

Hello, I recently got the Oxo and have been trying to do soup with a 1:10 ratio, 20 g of coffee, paper filter on the bottom and top. I've been using light roasted coffee (from Sey) and lowering my grind bit by bit but still getting quite a bit of seepage before any pumping at all. I use a K-Ultra and the last time I had it at 4.5, which is quite finer than I grind for anything else and is getting hard to crank.

Am I missing something or do I just need to keep going finer?

(I've been getting good coffee btw, I just want to try the usual recommendations and keep experimenting from there)

Hey all,

My Oxo Rapid Brewer will arrive today, I am looking forward to experimenting with SOUPs. I think it will be a good alternative to my espresso machine and V60. I also use a DF64 for grinding.

Are there any tips on how to start pumping out great tasting medium/light roasts?

Thanks!

A Bonne Maman jam jar perfectly fits the OXO. Useful if you want something glass and/or larger capacity.

That‘s it. That‘s the post.

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I was recently traveling with the ORB and Pietro and didn’t have access to a temp controlled kettle or thermometer. I prepared my water with the following method:

- Bring 300ml of water to boil in a normal pot
- Wait 2 min for it to cool down, no lid
- Pour 200ml into ORB for zuppa lunga

While I had no idea what the actual water temp was, I got great results with both coffees I had with me: a Kenyan washed and a Chinese natural, both light roast. So sweet, smooth, fruity and balanced. Especially the Chinese coffee was among the best zuppa lungas I had ever brewed.

Upon returning home, I was curious as to what the actual water temp had been, so I prepared water in the same way and measured the temp with a thermometer. I was shocked to find that my water had seemingly been around 80C, max 85C, which according to popular doctrine is rather low for light roasts.

Now I want to continue experimenting with this accidentally discovered low temp zuppa lunga, I call it ”zuppa lunga delicata”. Has anyone else tried it and found it to work at all?

Otherwise my recipe was: 20g of coffee, grind around 7.2 on the Pietro, and pump the water through rather slowly and continously without any particular bloom phase beyond the time it takes to pour the water, move the device off the scale, and screw on the pump.

Hey y’all,

So I’m following Lance’s recipe and using the twist method to allow water to flow onto the puck before tightening the waterfall fully onto the puck basket. Problem is that invariably, the top paper filter (and Able metal disc if I’m using it) floats to the top of the puck chamber. What am I doing wrong and is there a better method to make sure that there are no air gaps in the water column before applying pressure to soak the puck? Thanks!

With the Able disc in place, once this happens, it tilts at an angle and prevents water from hitting most of the puck. With just the paper filter, the bed is disturbed which causes uneven extraction.