Osmotic Flow

Origami Air Origami by Origami

Origami's Air recipe applies Cafec's osmotic-flow philosophy: a slow, continuous stream holds a shallow water level over the grounds. Stable pressure and limited turbulence seek uniform extraction, silky balance, and clear flavor definition.

1:16 Ratio

2:30 Total

15g Dose

93°C Temp

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Parameters

15 g
Coffee: 240 g
Water: 1:16
Ratio: 93 °C
Temp: 5 medium-fine
Grind: 2:30
Total: ~240 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Filter

Cafec Abaca T-92

Cafec's T-92 abaca sustains the steady osmotic flow, its even drainage holding a constant water level for uniform extraction.

Or use Able Kone Mini (V60) · April Flat Bottom Paper · Barista Warrior Reusable Metal (cone) · Cafec Abaca T-83

Method

2:30 · total

Bloom 1 / 5
0:00

35s

Pour 40g over the centre of the bed. Let it bloom.

+40g→ 40g Center pour 3.3g/s 12s 93°C
Pour 2 / 5
0:35

25s

Pour over the centre of the bed to 120g.

+80g→ 120g Center pour 3.2g/s 25s
Pour 3 / 5
1:00

25s

Pour over the centre of the bed to 180g.

+60g→ 180g Center pour 3g/s 20s
Pour 4 / 5
1:25

1m5s

Finish over the centre of the bed to 240g.

+60g→ 240g Center pour 3.3g/s 18s
Done 5 / 5
2:30

Drawdown complete.

Notes

Use a gooseneck kettle with precise low-flow control. Keep the stream thin and the slurry about 1cm above the bed without pausing or flooding it. If the level rises, reduce kettle flow rather than circling toward the filter wall.

Original source

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

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Origami

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In the cup