Make-a-Well
Drumming Barista's make-a-well method. Create a finger well in the coffee bed for deep water channeling and saturation.
- Balanced
- Sweet
- Light-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 2:45
- Ratio
- 1:17.5
- Coffee
- 12 g
- Temp
- 93 °C
The Make-a-Well recipe by Origami for the Origami Dripper S uses 12 g of coffee and 210 g of water (1:17.5 ratio), at 93°C, with a target brew time of 2:45.
Parameters
- 12 g
- Coffee
- 210 g
- Water
- 1:17.5
- Ratio
- 93 °C
- Temp
- 4 medium fine
- Grind
- 2:45
- Total
- 1
- Servings
Method
-
0:00Bloom
Bloom with 40g slowly. Water flows through the finger well in the bed.
+40g 5s Slow -
1:00Pour
Pour to 100g in the center only.
+100g 15s Slow -
1:50Pour
Pour to 210g with gentle swirl.
+210g 15s Slow -
2:45Done
Finger well channels water through center for deep saturation.
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 Origami
-
Three Pour
1:16.7Origami Air
- Balanced
- Sweet
Total 2:45 Temp 96°C -
Competition
1:15Origami Air
- Floral
- Fruity
Total 2:45 Temp 92°C -
Dark Roast
1:15Origami Air
- Chocolate
- Caramel
Total 2:15 Temp 88°C -
High Extraction
1:16.7Origami Air
- Sweet
- Balanced
Total 3:45 Temp 100°C -
Light Roast
1:15Origami Air
- Floral
- Citric
Total 2:20 Temp 92°C
Original source
Recipe by Origami, published at origami-kai.com.
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100g
+50g Add water