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12 results
- 01 Dark Roast byOrea Low-temp for dark roasts on the Orea V3. Orea V3 Ratio 1:15 Time 3:00
- 02 Three Tiers byCafeshi 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. Origami Dripper S Ratio 1:16.5 Time 3:00
- 03 Low-Temp Wave byGlitch Coffee 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. Origami Dripper S Ratio 1:18.6 Time 2:15
- 04 Kyoto byKurasu Kurasu Kyoto's recipe for the Origami S. Fine grind and lower temperature for a quick, intense extraction. Origami Dripper S Ratio 1:18 Time 2:30
- 05 Concentrate 24hr Strong 24-hour cold brew concentrate. Dilute 1:1 before serving. Cold Brew Ratio 1:6
- 06 Filtron byStumptown Coffee Roasters Stumptown's Filtron cold brew concentrate. 16-hour steep at room temperature for a smooth, chocolatey concentrate. Cold Brew Ratio 1:4.7
- 07 Kyoto Slow Drip bySpecialty Coffee Association Japanese Kyoto-style slow drip cold brew. Water drips drop-by-drop through coffee for a crystal-clean, floral cup. Cold Brew Ratio 1:12.5
- 08 Milk Punch byBarista Hustle Cold brew concentrate for milk punch. Strong base for mixing with milk. Cold Brew Ratio 1:8
- 09 Overnight Fridge byBlue Bottle Coffee Simple overnight cold brew in the fridge. Ready when you wake up. Cold Brew Ratio 1:10
- 10 Quick 4-Hour Faster cold brew using finer grind and room temperature water. Cold Brew Ratio 1:8.3
- 11 Toddy byCounter Culture Coffee Counter Culture's Toddy cold brew method with a hot bloom for enhanced flavor extraction. Cold Brew Ratio 1:8
- 12 Dark Roast Siphon method adapted for dark roasts. Coarser grind and shorter contact time prevent over-extraction. Japanese Siphon Ratio 1:13.6 Time 2:15