Competition
Competition-style Origami Air recipe based on WBrC techniques. Precise 16g dose with five equal 48g pours. Designed for dialing in competition-grade single origins.
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- Coffee
- 16 g
- Water
- 240 g
- Ratio
- 1:15
- Temp
- 92 °C
- Grind
- 6 medium
- Total
- 2:45
- Servings
- 1
Method
-
0:00Bloom
Pour 48g.
+48g 8s circular -
0:30Pour
Pour to 96g.
+96g 8s circular -
1:00Pour
Pour to 144g.
+144g 8s circular -
1:30Pour
Pour to 192g.
+192g 8s circular -
2:00Pour
Final pour to 240g.
+240g 8s circular -
2:45Done
Drawdown complete. Target ~2:45.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
This standardized approach is used by many competitors as a baseline. Five equal pours at 30-second intervals create reproducible results. The 1:15 ratio and medium grind work as a starting point — adjust temperature and grind to dial in specific coffees. Best with light roast geisha or competition lots.
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100g
+50g Add water