Dark Roast

Origami Air Origami by Origami

Origami's Air guide adapts the fast-draining brewer to dark roasts with cooler water, coarse grounds, and two uncomplicated pours. The gentler extraction highlights chocolatey sweetness and body while avoiding smoky bitterness or harshness.

1:15 Ratio

2:15 Total

14g Dose

88°C Temp

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Parameters

14 g
Coffee: 210 g
Water: 1:15
Ratio: 88 °C
Temp: 7 coarse
Grind: 2:15
Total: ~210 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

2:15 · total

Bloom 1 / 3
0:00

45s

Pour 40g in a spiral. Let it bloom.

+40g→ 40g Spiral 4g/s 10s 88°C
Pour 2 / 3
0:45

1m30s

Finish in a spiral to 210g.

+170g→ 210g Spiral 4g/s 43s
Done 3 / 3
2:15

Drawdown complete.

Notes

Use 88°C water and a coarse, uniform grind. Pour gently to limit agitation because dark coffee releases solubles quickly; if the cup tastes roasty, coarsen further, and if it is hollow, grind slightly finer before raising heat.

Original source

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

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Origami

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In the cup