Kurasu Kyoto
Kurasu Kyoto's recipe for the Origami S. Fine grind and lower temperature for a quick, intense extraction.
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- Coffee
- 15 g
- Water
- 270 g
- Ratio
- 1:18
- Temp
- 89 °C
- Grind
- 4 medium fine
- Total
- 2:30
- Servings
- 1
Method
-
0:00Bloom
Pour 40g of water to bloom.
+40g 10s slow -
0:30Pour
Slowly pour to 170g.
+170g 30s circular -
1:00Pour
Pour remaining water to 270g.
+270g 20s circular -
2:30Done
Drawdown complete.
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
Deliberately fine grind and lower temperature to extract quickly and intensely before unpleasant tastes begin. Fast total brew time under 2:30. Target yield: 170-180g.
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100g
+50g Add water