The Pinn Dripper was co-developed by ORIGAMI and LEAVES COFFEE ROASTERS, built around the vision of Leaves roaster Yasuo Ishii: a brewer that translates a coffee's potential into the cup consistently, no matter who is pouring. Where Ishii started was not the beans but the extraction itself, and the answer was a dripper engineered for one thing — a complete, balanced cup in about a minute and a half.
Its defining move is a 55-degree cone, steeper than the 60 degrees of the standard Origami. That shrinks the outer diameter by 18 mm and the inner by 17 mm, so the coffee bed is smaller and water reaches the whole bed with far less lag — evening out extraction and heading off both under- and over-extraction. Ten fan-shaped ribs lift the paper and speed water flow so the dripper resists clogging, while a wider 28 mm bottom hole (about 5 mm larger than the standard Origami) keeps drawdown quick and clean with little pooling. Short contact time is the point: drag the brew out and you tend to pull the harsh, muddy notes, so the Pinn is designed to finish fast and stay clear — especially flattering to the delicate aromatics of light roasts.
The porcelain body is deliberately thicker than a normal Origami, so it warms gently early in the brew and holds heat through the second half as the water cools; a compact 6 cm height lets you keep the kettle nozzle close to the bed for control. It takes ORIGAMI's own cone paper filter (2-cup) and ships with a dedicated jig that seats the filter at exactly the right angle. A starting point: 15 g of coffee to 225 g of water (1:15), a medium-fine grind one notch coarser than your usual V60, water at 90 °C, and three quick pours finishing around 1:45.
