WBrC 2023

Origami Dripper S Origami by Carlos Medina

Carlos Medina's winning 2023 World Brewers Cup framework is adapted here to the smaller Origami S. Five equal 50g pours every 30 seconds keep the routine simple and repeatable while the brewer's fast flow preserves clarity.

1:16.1 Ratio

2:45 Total

15.5g Dose

91°C Temp

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Parameters

15.5 g
Coffee: 250 g
Water: 1:16.1
Ratio: 91 °C
Temp: 4 medium-fine
Grind: 2:45
Total: ~250 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

2:45 · total

Bloom 1 / 6
0:00

30s

Pour in a spiral to 50g. Let it bloom.

+50g→ 50g Spiral 91°C
Pour 2 / 6
0:30

30s

Pour in a spiral to 100g. Let the water drop through.

+50g→ 100g Spiral
Pour 3 / 6
1:00

30s

Pour in a spiral to 150g. Let the water drop through.

+50g→ 150g Spiral
Pour 4 / 6
1:30

30s

Pour in a spiral to 200g. Let the water drop through.

+50g→ 200g Spiral
Pour 5 / 6
2:00

45s

Pour in a spiral to 250g.

+50g→ 250g Spiral
Done 6 / 6
2:45

Finish when the coffee stops dripping.

Notes

Use a finer grind than Medina's original Origami Air setup to offset the S model's faster drawdown. Keep all five additions equal and maintain a level bed; if late pours stall, coarsen slightly rather than increasing pour force.

Original source

Recipe by Carlos Medina, published at origami-kai.com.

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