How to Brew the Origami Dripper Coffee
The Origami Dripper is very similar to the V60, but uses a slightly coarser grind to control its faster flow. This leads to a slightly fuller and sweeter cup when compared to the V60.
To maximize the delicate notes pulled from this method, use fresh roasted, specialty grade coffee! It makes a huge difference!
What You’ll Need
Coffee - 20g
Chutzpah's Choice - Simcha Single Origin
Grind Size - Medium-Fine, 15 on a Baratza Encore/ 17 clicks on a Timemore Chestnut C2
Water - 340mL at 205°F Use filtered water for best results!
Ratio - 1:17
Brew Time: ~2:30 minutes
Lighter roasts are really exceptional on the Origami, but if you use a darker roast, grind a bit coarser.
Step by Step Brew Guide
- Prep the filter. Place the filter in the Origami and then rinse it with hot water. Let it drain and then dump the rinse water.
- Load in the coffee. Pour your ground coffee into the filter. Give it a gentle shake to level the bed. A flat bed means even extraction!
- The bloom! Pour about 2x the weight of your coffee in water, so if you used 20g coffee, pour 40g water onto the grounds. Then wait about 20-30 seconds. This step is important, as the bloom releases trapped gas and sets up a better brew. Do a quick stir to ensure all of the grounds are saturated!
- The main pour. Pour in 150 ml, and then wait 30 seconds, then pour in the remaining 150ml. Each pour should be slow concentric circles moving outwards from the center.
- Let it drip! When you are done pouring, let it drip through fully. The total time from the bloom should be around 2:30 min flat. If it took longer, grind more coarse with the beans, if it went too fast, grind more fine next time.
What You Should Taste
When you nail it, an Origami cup will be delicate, sweet, medium-bodied, and mildly more acidic than other methods, really highlighting the more delicate notes.
Tips and Adjustments
Adjusting for Light Roasts:
Light roasts are denser and harder to extract, do the following to ensure a better brew:
Use hotter water (between 206 and 209°F)
Grind a touch finer
Adjusting for Dark Roasts:
Dark roasts extract faster and can get bitter, do the following to ensure a better brew:
Use cooler water (between 200 and 204°F)
Grind a touch coarser
Pro Tips
Use fresh coffee! A fresh roast means better bloom and stronger flavor
Control your pour! The Origami rewards patience, don't just dump the water in, pour slow concentric circles starting in the center and moving outwards.
Dial your ratio
For stronger coffee try 1:16
For lighter coffee try 1:18
Coffee Feedback
Every bean is different! If your coffee tastes bitter, you most likely over extracted, follow the same adjustments for darker roasts, by cooling the water, grinding coarser, and shorting the brew time. If your coffee tastes sour or watery, you most likely under extracted, follow the same adjustments for lighter roasts, by heating up the water, grinding finer, and increasing the brew time.
Enjoy your perfect cup!
L'chaim!