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.
- Floral
- Fruity
- Light-bodied
- Light roast
- Standard
- Intermediate
- Total
- 2:45
- Ratio
- 1:15
- Coffee
- 16 g
- Temp
- 92 °C
The Competition recipe by Origami for the Origami Air uses 16 g of coffee and 240 g of water (1:15 ratio), at 92°C, with a target brew time of 2:45.
Parameters
- 16 g
- Coffee
- 240 g
- Water
- 1:15
- Ratio
- 92 °C
- Temp
- 6 medium
- Grind
- 2:45
- Total
- 1
- Servings
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.
Notes
More Origami Air recipes
-
Three Pour
1:16.7by Origami
- Balanced
- Sweet
Total 2:45 Temp 96°C -
Dark Roast
1:15by Origami
- Chocolate
- Caramel
Total 2:15 Temp 88°C -
High Extraction
1:16.7by Origami
- Sweet
- Balanced
Total 3:45 Temp 100°C -
Fast Extraction
1:18by Kurasu
- Sweet
- Caramel
Total 1:30 Temp 89°C -
Light Roast
1:15by Origami
- Floral
- Citric
Total 2:20 Temp 92°C
Other Origami methods
More by Origami
-
Three Pour
1:16.7Origami Air
- Balanced
- Sweet
Total 2:45 Temp 96°C -
Dark Roast
1:15Origami Air
- Chocolate
- Caramel
Total 2:15 Temp 88°C -
High Extraction
1:16.7Origami Air
- Sweet
- Balanced
Total 3:45 Temp 100°C -
Light Roast
1:15Origami Air
- Floral
- Citric
Total 2:20 Temp 92°C -
Osmotic Flow
1:16Origami Air
- Balanced
- Sweet
Total 2:30 Temp 93°C
Original source
Recipe by Origami, published at origami-kai.com.
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100g
+50g Add water