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Origami Pinn

ORIGAMI Cup USA 2026

Origami Pinn Origami by Julie Patadia

Julie Patadia won the 2026 ORIGAMI Cup USA in Houston with a deliberately standard recipe: a 40-second bloom, two spiral pours with medium agitation and a continuous centre pour to finish. She shared it for the Pinn, adjusting the dial-in to how the cup tastes.

1:15 Ratio
2:00 Total
15g Dose
93°C Temp
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Parameters

15 g
Coffee
225 g
Water
1:15
Ratio
93 °C
Temp
5 medium-fine
Grind
2:00
Total
~230 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

2:00 · total
  1. Bloom 1 / 5
    0:00
    40s

    Pour in a spiral to 30g. Let it bloom.

    +30g→ 30g Spiral 6g/s 5s 93°C
  2. Pour 2 / 5
    0:40
    25s

    Pour in a spiral to 90g.

    +60g→ 90g Spiral 6g/s 10s
  3. Pour 3 / 5
    1:05
    25s

    Pour in a spiral to 170g.

    +80g→ 170g Spiral 6.7g/s 12s
  4. Pour 4 / 5
    1:30
    30s

    Pour in the centre to 225g.

    +55g→ 225g Center pour 5.5g/s 10s
  5. Done 5 / 5
    2:00

    Finish when the coffee stops dripping.

Notes

The source gives the ratio, 1:15, and the final weight, 225g; 15g of coffee is what that ratio means. It does not give a total time: the finish at 2:00 is an estimate for a fast-draining Pinn after a last pour at 1:30. Water at 93°C. Both spiral pours carry medium agitation, and the last one goes in the centre without stopping.

Grinder

3.5 on a 1Zpresso ZP6.

Original source

Recipe by Julie Patadia, published at slowpoursupply.co.

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