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Origami Dripper S

Three Tiers

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Origami Dripper S Origami by Cafeshi

Cafeshi's recipe for medium roasts on the Origami S. Three pours hitting 40%, 70%, and 100% of total water — slightly stronger 1:16.5 ratio for a fuller cup of caramel and chocolate.

1:16.5 Ratio
3:00 Total
15g Dose
93°C Temp
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Parameters

15 g
Coffee
248 g
Water
1:16.5
Ratio
93 °C
Temp
4 medium-fine
Grind
3:00
Total
~250 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

Method

3:00 · total
  1. Bloom 1 / 5
    0:00

    Pour to 50g slowly to wet all the grounds.

    +50g→ 50g Spiral 10s
  2. Pour 2 / 5
    0:30

    Pour to 99g in slow circles.

    +49g→ 99g Spiral 20s
  3. Pour 3 / 5
    1:10

    Pour to 173g in slow circles.

    +74g→ 173g Spiral 25s
  4. Pour 4 / 5
    2:00

    Pour to 248g in slow circles.

    +75g→ 248g Spiral 25s
  5. Done 5 / 5
    3:00

    Drawdown complete.

Notes

For Colombians and washed Latin Americans: water at 93°C, around 23 clicks Comandante C40. Tier the pours by total water: bloom to 20%, then 40%, then 70%, then 100%. Easy to count without a stopwatch. Ratio 1:16.5 — slightly stronger than the light-roast version. Holds up to medium roasts without bitterness. Each pour is small enough to keep the bed level — no need to swirl between pours.

Original source

Recipe by Cafeshi, published at cafeshi.es.

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Quarter Pulses

by Cafeshi

1:17 Ratio
15g Coffee
255g Water
3:10 Total

Spirals and Center

by Cafeshi

1:17 Ratio
15g Coffee
255g Water
3:00 Total

Community S

by Origami

1:15.3 Ratio
15g Coffee
230g Water
2:30 Total

Three Pours, No Bloom

by Jia Ning Du

1:15 Ratio
16g Coffee
240g Water
1:46 Total

Center Pour

by Fuglen Tokyo

1:16.7 Ratio
15g Coffee
250g Water
2:30 Total

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Bloom

0:00

50g

+99g add

10s
Bloom · 1/5 0:00