The Origami Dripper is a beautiful brewer for a beautiful cup of coffee. The large hole in the bottom means your grounds bed is the main determiner of flow rate, so dialing in your grind is very important. Pay attention to how fast your coffee is flowing out of the dripper, for better water control use a long neck kettle.
This brew method is great for yielding a clean and balanced flavor, highlighting the sweetness from your favorite single origin or blend . This recipe is for one 10oz cup of coffee.
Recommended Coffee to Water Ratio: 1:17 (delicate, clean)
What you'll need
- Origami Dripper and Dripper Holder
- Hario V60 filters, or any compatible paper filter.
- Fresh coffee, medium-fine grind (22g)
- Timer (if scale does not have built in)
- Gooseneck kettle / hot water (360g) just off boil at 205°
- Carafe or mug to brew into
- Place the filter in your origami brewer. Rinse with hot water then discard the water (removes any paper taste and preheats the brewer).
- Grind coffee of your choice on a medium-fine setting (towards the fine side from the center of your grinder). Place the grounds in your filter, tapping or lightly shaking to level the grounds.
- Place your brewer and cup/carafe on a scale, tare to 0.
1. Start your timer and pour 50g of hot water into the center of the grounds to bloom. This recipe uses three even pours and calls from a slight pause between them as follows:
- At 0:30, take 45-60 seconds to pour 200g of water starting in the center of the grounds, slowly circling outward. Don't pour water onto the very edge of the cone. You do not want the filter collapsing into the folds of the cone. Pour slowly, ideally with a long neck kettle for better water control (total weight at this point is 250g)
- At 2:00, take 30 seconds to pour 120g more water in the same fashion (total weight 370g)
2. Serve coffee once the filter stops dripping, which should happen right around 3:00 min.
3. Discard the coffee grounds and filter directly into your compost.
- If you are using Kalita Filters instead of Origami Filters, try doing three pours after the bloom instead of two. The filter sits much lower in the cone, so you wont be able to add 200g of water at once. Also the grounds get pushed into the ridges and wont extract evenly if the grounds bed gets too high.
- Use a lot of water to preheat your brewer. The ceramic will soak up a lot of heat, but once it’s hot it will stay hot while brewing.
- Did your brew take longer than 3:00 minutes? Try a coarser grind. Go finer if it was too quick.
- Experiment with your water-to-brew ratio. 1:17 should be a very clean and bright brew. For a stronger cup try 1:15
- Try pouring slowly and steady, taking a full 30 seconds for each 100g of water. Or, instead of pausing and doing three separate pours, try to maintain a consistent (yet slow) pour after the bloom.