№ 764 Origami Air 2:45 1:16.7 Origami
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Three Pour

Three-pour method with higher temperature for full extraction. From Bench Coffee Co.

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Parameters

Coffee
15 g
Water
250 g
Ratio
1:16.7
Temp
96 °C
Grind
5 medium
Total
2:45
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

2:45 total
  1. 0:00
    Pour

    Slowly pour 50g.

    +50g 10s slow
  2. 0:30
    Pour

    Pour additional 50g to 100g.

    +100g 10s circular
  3. 1:00
    Pour

    Pour remaining 150g to 250g.

    +250g 25s circular
  4. 2:45
    Done

    Drawdown complete. Balanced and sweet.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Three-pour method with higher temperature for full extraction. The Air is made from AS resin, shatterproof and dishwasher safe. 20 ribs create air channels. From Bench Coffee Co.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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