Carlos Medina
Carlos Medina's WBrC 2023 recipe adapted for Origami M. Four pours with decreasing volumes for clean sweetness.
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- Coffee
- 16 g
- Water
- 240 g
- Ratio
- 1:15
- Temp
- 91 °C
- Grind
- 5 medium
- Total
- 2:40
- Servings
- 1
Method
-
0:00Pour
Pour 50g in circles.
+50g 8s circular -
0:30Pour
Pour to 120g.
+120g 8s circular -
1:00Pour
Pour to 180g.
+180g 8s circular -
1:30Pour
Pour to 240g.
+240g 8s circular -
2:40Done
Brew complete. Low temp for clean sweetness.
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
Adapted from Medina's winning WBrC 2023 recipe. Lower temperature for sweetness and clarity. Four pours with decreasing volumes at 30-second intervals.
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100g
+50g Add water