Kyoto
Kurasu Kyoto's recipe for the Origami S. Fine grind and lower temperature for a quick, intense extraction.
- Sweet
- Caramel
- Light-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 2:30
- Ratio
- 1:18
- Coffee
- 15 g
- Temp
- 89 °C
The Kyoto recipe by Kurasu for the Origami Dripper S uses 15 g of coffee and 270 g of water (1:18 ratio), at 89°C, with a target brew time of 2:30.
Parameters
- 15 g
- Coffee
- 270 g
- Water
- 1:18
- Ratio
- 89 °C
- Temp
- 4 medium fine
- Grind
- 2:30
- Total
- 1
- Servings
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.
Notes
More Origami Dripper S recipes
-
Community S
1:15.3by Origami
- Balanced
- Sweet
Total 2:30 Temp 93°C -
Three Pours, No Bloom
1:15by Jia Ning Du
- Fruity
- Floral
Total 1:46 Temp 94°C -
Center Pour
1:16.7by Fuglen Tokyo
- Floral
- Citric
Total 2:30 Temp 95°C -
Low-Temp Wave
1:18.6by Glitch Coffee
- Sweet
- Caramel
Total 2:15 Temp 88°C -
S Iced
1:10by Origami
- Citric
- Fruity
Total 2:00 Temp 100°C
Other Origami methods
More by Kurasu
-
Kissaten-Style
1:15Hario Woodneck
- Sweet
- Caramel
Total 3:30 Temp 93°C -
Kyoto
1:16Hario Woodneck
- Floral
- Fruity
Total 2:30 Temp 92°C -
Light Roast
1:16Hario Woodneck
- Floral
- Fruity
Total 2:45 Temp 92°C -
Japanese
1:15Kalita 101
- Balanced
- Sweet
Total 2:30 Temp 90°C -
Light Roast
1:16.7Kalita 101
- Floral
- Fruity
Total 2:45 Temp 96°C
Original source
Recipe by Kurasu, published at kurasu.kyoto.
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100g
+50g Add water