WBrC 2023

Origami Air S Origami by Carlos Medina

Carlos Medina used this Origami Air and Cafec-filter recipe to win the 2023 World Brewers Cup. Four pours decrease in size to manage extraction and agitation, shaping his natural Colombian Sidra into a sweet, clean, highly defined cup.

1:15.6 Ratio

2:45 Total

16g Dose

91°C Temp

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Parameters

16 g
Coffee: 250 g
Water: 1:15.6
Ratio: 91 °C
Temp: 5 medium
Grind: 2:45
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Filter

Cafec Abaca T-92

Cafec's T-92 abaca gives the Origami Air high flow and crisp clarity, holding a clean, sweet cup at low temperature.

Or use Able Kone Mini (V60) · April Flat Bottom Paper · Barista Warrior Reusable Metal (cone) · Cafec Abaca T-83

Method

2:45 · total

Pour 1 / 6
0:00

30s

Pour 50g in a spiral.

+50g→ 50g Spiral 6.3g/s 8s 91°C
Pour 2 / 6
0:30

30s

Pour in a spiral to 100g.

+50g→ 100g Spiral 4.2g/s 12s
Pour 3 / 6
1:00

30s

Pour in a spiral to 150g.

+50g→ 150g Spiral 5g/s 10s
Pour 4 / 6
1:30

30s

Pour in a spiral to 200g.

+50g→ 200g Spiral 5g/s 10s
Pour 5 / 6
2:00

45s

Finish in a spiral to 250g.

+50g→ 250g Spiral 5g/s 10s
Done 6 / 6
2:45

Drawdown complete.

Notes

Use a natural coffee with high aromatic clarity, as Medina did with Sidra from Finca Potosi. Keep the declining pours smooth and evenly spaced at 30s; preserve the low brewing temperature and adjust grind before changing the pour pattern.

Original source

Recipe by Carlos Medina, published at origami-kai.com.

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By

Carlos Medina

3 recipes

In the cup