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- 01 Dynamic Pour Cafec Deep 45 Kurasu Ratio 1:15.4 Time 3:30 Dose 26g Kurasu's two-cup dynamic pour adapted to the Deep 45. Fast, decisive pours that build water level quickly — the deep bed does the contact-time work, the kettle just keeps up. Ratio 1:15.4 Time 3:30 Dose 26g
- 02 Light 4:6 Cafec Deep 45 Tetsu Kasuya Ratio 1:15 Time 5:00 Dose 30g Kasuya's 4:6 method tuned for light roasts on the Deep 45. Same five-pour cadence, but a smaller first pour shifts the balance away from acidity and a higher temperature pulls more out of bright beans. Ratio 1:15 Time 5:00 Dose 30g
- 03 Kasuya 4:6 Cafec Deep 45 Tetsu Kasuya Ratio 1:15 Time 5:00 Dose 30g Kasuya's 4:6 method scaled for the Deep 45. Five even pours of 90g every 45 seconds. Lower temperature and a heavier first pour ratio bring out chocolate and sweetness from medium-to-dark roasts. Pick the roast on the recipe screen — the water temperature follows. Ratio 1:15 Time 5:00 Dose 30g
- 04 Kissaten Style Cafec Deep 45 CAFEC Ratio 1:16 Time 3:00 Dose 20g Rich, full-bodied kissaten-style Japanese coffee shop brew on the Deep 45. Ratio 1:16 Time 3:00 Dose 20g
- 05 Multi-Cup Pulse Cafec Deep 45 CAFEC Ratio 1:16 Time 3:30 Dose 30g Multi-cup pulse method for the Deep 45. Full extraction through the deep bed for 4 cups. Ratio 1:16 Time 3:30 Dose 30g
- 06 Pulse Pour Cafec Deep 45 CAFEC Ratio 1:16 Time 4:00 Dose 25g Pulse pour adaptation for the Cafec Deep 45. An alternative to the continuous osmotic flow approach. Ratio 1:16 Time 4:00 Dose 25g
- 07 Three Pulse Cafec Deep 45 Onyx Coffee Lab Ratio 1:16 Time 4:30 Dose 32g Onyx's three-pulse approach scaled for the Deep 45. Bloom with a swirl, then three pulses spaced a minute apart — clean extraction across three cups. Ratio 1:16 Time 4:30 Dose 32g
- 08 Quarter Pulses Origami Dripper S Cafeshi Ratio 1:17 Time 3:10 Dose 15g Cafeshi's recipe for darker roasts and dense origins on the Origami S. Bloom plus four equal pulses of about 50g each — coarser grind and high temperature pull body and sweetness without bitterness. Ratio 1:17 Time 3:10 Dose 15g
- 09 Spirals and Center Origami Dripper S Cafeshi Ratio 1:17 Time 3:00 Dose 15g Cafeshi's recipe for light Ethiopian roasts on the Origami S. Spiral pours bracket a center pour mid-brew to compact the bed — clean, floral cup with light body. Ratio 1:17 Time 3:00 Dose 15g
- 10 Three Tiers Origami Dripper S Cafeshi Ratio 1:16.5 Time 3:00 Dose 15g Cafeshi's recipe for medium roasts on the Origami S. Three pours hitting 40%, 70%, and 100% of total water — slightly stronger 1:16.5 ratio for a fuller cup of caramel and chocolate. Ratio 1:16.5 Time 3:00 Dose 15g
- 11 Three Pours, No Bloom Origami Dripper S Jia Ning Du Ratio 1:15 Time 1:46 Dose 16g Jia Ning Du's 2019 World Brewers Cup Championship recipe for Origami S. Three aggressive pours for a very fast total brew. Ratio 1:15 Time 1:46 Dose 16g
- 12 Center Pour Origami Dripper S Fuglen Tokyo Ratio 1:16.7 Time 2:30 Dose 15g Fuglen Coffee Roasters (Tokyo/Oslo) recipe for the Origami S. Center-focused pour technique — all water targets the center of the bed, never touching the walls. Creates natural agitation through the single point of contact. Ratio 1:16.7 Time 2:30 Dose 15g
- 13 Low-Temp Wave Origami Dripper S Glitch Coffee Ratio 1:18.6 Time 2:15 Dose 14g Glitch Coffee & Roasters (Tokyo) recipe for the Origami S with Kalita Wave filter. Four staged pours with a low starting temperature. Japanese specialty precision for a clean, sweet cup. Ratio 1:18.6 Time 2:15 Dose 14g
- 14 WBrC 2023 Origami Dripper S Carlos Medina Ratio 1:15.5 Time 2:30 Dose 15.5g Carlos Medina's WBrC 2023 Championship recipe adapted for the Origami S. Four pours with decreasing volumes. Ratio 1:15.5 Time 2:30 Dose 15.5g
- 15 Conical Filter Origami Dripper S Carlos Medina Ratio 1:15 Time 2:40 Dose 16g Carlos Medina's WBrC 2023 recipe adapted for Origami S with conical filter. Four pours with decreasing volumes. Ratio 1:15 Time 2:40 Dose 16g