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Origami Air

Competition

Origami Air Origami by Origami

Based on World Brewers Cup techniques shared by Origami, this baseline uses five equal pours and a precise 16g dose. It offers a repeatable starting point for single origins, emphasizing sweetness and clean separation.

1:15 Ratio
2:45 Total
16g Dose
92°C Temp
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Parameters

16 g
Coffee
240 g
Water
1:15
Ratio
92 °C
Temp
6 medium
Grind
2:45
Total
~240 ml
Yield
Grind · 6/10 · medium
FINE COARSE

What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:45 · total
  1. Bloom 1 / 6
    0:00
    30s

    Pour 48g in a spiral. Let it bloom.

    +48g→ 48g Spiral 6g/s 8s 92°C
  2. Pour 2 / 6
    0:30
    30s

    Pour in a spiral to 96g.

    +48g→ 96g Spiral 6g/s 8s
  3. Pour 3 / 6
    1:00
    30s

    Pour in a spiral to 144g.

    +48g→ 144g Spiral 6g/s 8s
  4. Pour 4 / 6
    1:30
    30s

    Pour in a spiral to 192g.

    +48g→ 192g Spiral 6g/s 8s
  5. Pour 5 / 6
    2:00
    45s

    Finish in a spiral to 240g.

    +48g→ 240g Spiral 6g/s 8s
  6. Done 6 / 6
    2:45

    Drawdown complete.

Notes

Start with a light-roast Geisha or similarly expressive lot and keep every pulse near 48g, spaced by 30s. Hold the pour structure constant while dialing: change grind first, then use 92°C to refine acidity or sweetness.

Original source

Recipe by Origami, published at origami-kai.com.

More Origami Air recipes

See all Origami Air recipes

Three Pour

by Origami

1:16.7 Ratio
15g Coffee
250g Water
2:45 Total

Dark Roast

by Origami

1:15 Ratio
14g Coffee
210g Water
2:15 Total

High Extraction

by Origami

1:16.7 Ratio
15g Coffee
250g Water
3:45 Total

Fast Extraction

by Kurasu

1:18 Ratio
15g Coffee
270g Water
1:30 Total

Light Roast

by Origami

1:15 Ratio
14g Coffee
210g Water
2:20 Total

Other Origami models

View all Origami models

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Free iOS No signup 1003 recipes by 126 baristas