WBrC 2023
Carlos Medina's WBrC 2023 Championship recipe adapted for the Origami S. Four pours with decreasing volumes.
- Fruity
- Floral
- Light-bodied
- Light roast
- Standard
- Intermediate
- Total
- 2:30
- Ratio
- 1:15.5
- Coffee
- 15.5 g
- Temp
- 91 °C
The WBrC 2023 recipe by Carlos Medina for the Origami Dripper S uses 15.5 g of coffee and 240 g of water (1:15.5 ratio), at 91°C, with a target brew time of 2:30.
Parameters
- 15.5 g
- Coffee
- 240 g
- Water
- 1:15.5
- Ratio
- 91 °C
- Temp
- 4 medium fine
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00Pour
First pour: 50g of water evenly over the bed.
+50g 8s Circular -
0:30Pour
Second pour: to 120g.
+120g 8s Circular -
1:00Pour
Third pour: to 180g.
+180g 8s Circular -
1:30Pour
Final pour: to 240g.
+240g 8s Circular -
2:30Done
Brew complete. Target ~2:30.
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 Carlos Medina
Original source
Recipe by Carlos Medina, published at origami-kai.com.
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100g
+50g Add water