Orb•One is compatible with gas, electric, ceramic plate, and (our favorite) induction.

Orb•One is small and also very efficient; in most cases, once water is preheated and percolating starts, lowering the heat to the lowest available setting is the best way to brew coffee. On gas stoves, don’t let the flame extend beyond the flat bottom.

It’s always a safe bet to fill the base fully with water and stop the brewing process whenever you reach your desired final volume. However, if you’d like to be more precise, you can start with your desired volume, and add 30g to account for the water that remains in the base and the grounds after brewing. This will allow you to brew until froth appears, indicating that all available water has percolated. Be sure to turn off the heat at this point immediately as boiling all water out and heating an empty Orb•One will damage the safety valve.

When brewing shorter coffees, we recommend preheating your water to a boil since you want to maximize extraction in a short period of time. Since the heat sink is designed to reduce the temperature of the water flowing through it, you can take the water to a full boil before assembling the rest of your Orb•One.

When brewing longer coffees, we’ve found that different coffees perform better with a preheat, while others with room temperature water. We encourage you to experiment with preheating water for longer coffees as well.

The Orb•One's basket is designed to hold up to 15g of coffee on average (1 scoop = ~15 grams). Different grinds as well as different roasts will change the density of the packed grounds, so you will need to adjust the weight to account for these variables in filling the basket.

Overpacking to the point of the heat sink protruding out of the basket will lead to a poor seal, likely causing leakage.

Packing the grounds too tightly will prohibit water from flowing through the grounds and can lead to excessive pressure.

The Orb•One is designed to be used with grounds between 400 µm and 1200 µm. Do not use very fine grounds as they can lead to excessive pressure. To check the size of your grounds, we strongly recommend using a coffee sifter with a screen of 400 µm or greater (e.g. 500 µm).

As a general rule, shorter coffees (espresso style) require a fine grind (400-600µm), while longer coffees (pour-over style) require a coarser grind (up to 1200µm). We suggest you use that as a guide for experimentation to find what works best for your coffee roast and taste preferences.

For short coffees (fine grinds), we recommend using the back of the scoop to lightly tamp the grinds. For longer coffees (coarse grind), do not tamp to allow water to pass through at a lower pressure.

To remove built up mineral deposits, fill the boiler with a 50% solution of vinegar and water. Let the solution act for 10 minutes, scrub with a soft brush, and rinse. Repeat as needed and rinse thoroughly before use.

Short contact with water is not a problem but avoid prolonged water contact. This can damage the wood finish and eventually warp the wooden handle grip.