№ 250 Origami Air 3:45 1:16.7 Origami
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High Extraction

High-extraction recipe for the Origami Air. Very fine grind with boiling water pushes extraction above 22%. Multiple stirs drive aggressive extraction for a sweet, juicy cup.

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Parameters

Coffee
15 g
Water
250 g
Ratio
1:16.7
Temp
100 °C
Grind
3 fine
Total
3:45
Servings
1
Grind · 3/10 · fine
FINE COARSE

Method

3:45 total
  1. 0:00
    Bloom

    Pour 50g boiling water. Stir vigorously.

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

    Pour to 150g. Stir once.

    +150g 20s circular
  3. 1:00
    Stir

    Stir to agitate the bed.

    5s
  4. 1:10
    Pour

    Final pour to 250g.

    +250g 18s circular
  5. 1:30
    Stir

    Final stir. Level the bed.

    5s
  6. 3:45
    Done

    Long drawdown expected. Target 3:30-4:00.

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

Fine grind + boiling water + agitation = high extraction. The Origami Air's open airflow prevents stalling even with fine grinds. Stir during bloom and after the main pour to maximize extraction. Expect a longer brew time (3:30-4:00) which is normal for this approach. Results in a very sweet, complex cup.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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