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- 01 Official Graycano Nicole Battefeld-Montgomery Ratio 1:16.5 Time 2:45 Dose 17g Nicole Battefeld-Montgomery's recipe for the Graycano dripper (which she co-designed). Four pours with a focus on agitation during bloom. The Graycano's dual-material design retains heat from glass while being shatterproof with its metal casing. Ratio 1:16.5 Time 2:45 Dose 17g
- 02 Competition Five Pour Graycano Graycano Ratio 1:16.7 Time 3:00 Dose 15g Competition-style Graycano recipe inspired by Brewers Cup champions. Five equal 50g pours with finer grind for maximum extraction. Ratio 1:16.7 Time 3:00 Dose 15g
- 03 Five Pour Cone Graycano Graycano Ratio 1:16.7 Time 3:30 Dose 15g Five-pour method with cone filter for washed coffees. Finer grind allows higher extraction with more body and texture. Ratio 1:16.7 Time 3:30 Dose 15g
- 04 Pulse Pour Graycano Graycano Ratio 1:16.7 Time 2:45 Dose 15g Graycano pulse pour method. Multiple controlled pours for balanced extraction. Ratio 1:16.7 Time 2:45 Dose 15g
- 05 Wave Filter with Coin Graycano Graycano Ratio 1:16.7 Time 2:30 Dose 15g Basic Barista's wave filter recipe using the Graycano Coin. Three equal pours after bloom for a sweet, full-bodied cup. Ratio 1:16.7 Time 2:30 Dose 15g
- 06 Three Pour Origami Air Origami Ratio 1:16.7 Time 2:45 Dose 15g Three-pour method with higher temperature for full extraction. From Bench Coffee Co. Ratio 1:16.7 Time 2:45 Dose 15g
- 07 Competition Origami Air Origami Ratio 1:15 Time 2:45 Dose 16g 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. Ratio 1:15 Time 2:45 Dose 16g
- 08 Light Roast Origami Air Origami Ratio 1:15 Time 2:20 Dose 14g Origami's official Air dripper recipe optimized for light roasts. Lower temperature and medium-fine grind for a delicate, tea-like cup. Four small pours for controlled extraction. Ratio 1:15 Time 2:20 Dose 14g
- 09 Osmotic Flow Origami Air Origami Ratio 1:16 Time 2:30 Dose 15g 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. Ratio 1:16 Time 2:30 Dose 15g
- 10 WBrC 2023 Origami Air Carlos Medina Ratio 1:15 Time 2:25 Dose 16g Carlos Medina's 2023 World Brewers Cup Championship recipe. Four pours with decreasing volumes using the Origami Air and Cafec filters. Ratio 1:15 Time 2:25 Dose 16g
- 11 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
- 12 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
- 13 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
- 14 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
- 15 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