r/OXORapidBrewer

Every single guide should point out how important this is!

I've had my ORB for a few days and was unable to get a decent coffee, as everything was extremely acidic. It was a very frustrating experience at first, as I went from a Nordic roast to a medium-light roast. Nothing tasted nice.

I then realized that the puck was swelling during the pre-infusion, as the CO2 was expanding between the ground coffee particles. The only solution that completely solved this was an Aeropress metal filter and two shaker springs, which forced the puck to remain compressed.

If you can't get something nice from this brewer, definitely try this.

Any one else using cloth filters with your Rapid Brewer. I got a three-pack of Aeropress filters from Coffee Sock, and they seem to fit just fine. I’ve been using both top and bottom, clean up is pretty decent and the flavor/mouthfeel that it offers is nice. Any one else doing the same, and/or have impressions of this method versus cloth/metal filters.

Hi all
Loving the ORB a lot
Generally using 22g dose. I have to admit I’m finding levelling is intermittently problematic. I shuffle/shake a little to flatten and even when it “looks” flat, when I put in the tamper it might skew to one side.
Any tips?

On ETSI I’ve seen a couple of (rather expensive WHEN delivered to uk) improved “self levelling” tampers that are a longer piece with a snug fit to stay level, but I’d think if the coffee is skewed then the compression will still be uneven?
Maybe you’d set the self levelling tamper loosely and then shuffle the puck sideways to level?

Those self levelling tampers are tempting but I’ll need to wait till the price drips from butcher off the cost of the ORB itself.

Anyone got a reliable technique please.

Thanks

What do all of you do to dial in on the orb besides grind size?

I’m usually using the Lance Hendricks zuppa lunga recipe and get great results most of the time by just adjusting grind size. Sometimes, however, I feel like I need to play around with other variables but I’m not totally sure how they’ll impact the final cup without a bunch of trial and error.

Have many of you played around with ratio and water temp?

Ok I have been making coffee at home daily for about 3 years, the first half of that was mostly espresso, but eventually I switched to filter coffee, particularly the aeropress as my day to day. With the aeropress, I make a concentrated "shot" and dilute with about 150g of water for an americano style drink.

After hearing about the ORB, I had to try it based on the fact that it uses that bypass brew style I quite like, so I got one today and did a soup style shot, and WOW.

I don't think I've ever had as good of coffee before with as little effort, this is the first time ive been able to drink the concentrated shot without having to dilute it and the mouth feel is just insane. Im well aware that I can get very tasty coffee with other brew styles, and I have, but not without a lot of trail and error.

The coffee was so good in fact, that my wife, who typically only drinks iced sugary milky coffees, even enjoyed a cup of hot black coffee today.

Do you guys have any other tips for me to get an even better experience?

I am new. Just got my rapid brewer yesterday. Not sure if I’m using it correctly, but the water from the upper chamber keeps dripping through. there does not seem to be any vacuum or any type of pressure to keep the water from dripping through.

I assume my grind size is too coarse but it doesn't seem like an issue for the videos I've watched. I also don't have any filters yet. It's a brand new machine and I'm concerned if there's any pressure defect lol. Thanks

It's been about 2 weeks and I'm getting close to replicating my V60 recipe with the ORB. It produces a high aroma, juicy cup with a silky texture and a long finish. Just this week, I've filled in the hollow mid palate with varying the pumping speeds and my second cup today confirms that it made all the difference. This may only work for me but I felt like I learned a bit through the process of dialing in to share:

20g @ 16 clicks - C40

360g water

95C - After first pour it is off heat.

Structure is 40 in with the water basin screwed on loosely; fill up to 160 then pump hard and fast all the way to the hiss; unscrew and refill up to 320; then mini pumps like 1-2cm slow but steady until the hiss and unscrew.

I tend to add a bit of water to the remaining coffee clinging to the carafe, swirl and dump it into the bit of coffee in my cup then swirl and drink. I've always found it very sweet even when sometimes my V60 cup isn't great. With the ORB, I started varying the pumping speed and tasted the second half and found that slow pumps seemed to get me that same residual sweetness and some body to fill in the hollow mid palate that I found with the various soup and lunga recipes.

This week I've had washed Ethiopian, a blend (cm natural/lactic natural/natural anaerobic) that was way overboard with the fruit, and some Indonesian single original natural - all of which gives me balanced cups with defined aroma/flavor, some body, and a long finish that is close to my V60.