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- 01 Three Pour byOrigami Three-pour method with higher temperature for full extraction. From Bench Coffee Co. Origami Air Ratio 1:16.7 Time 2:45
- 02 Competition byOrigami Competition-style Origami Air recipe based on WBrC techniques. Precise 16g dose with five equal 48g pours. Designed for dialing in competition-grade single origins. Origami Air Ratio 1:15 Time 2:45
- 03 Osmotic Flow byOrigami Origami Air recipe using Cafec's osmotic flow brewing philosophy. Continuous slow pour maintaining constant water level. The steady pressure creates even extraction throughout the bed. Origami Air Ratio 1:16 Time 2:30