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Origami Air S

ORIGAMI Cup Canada 2026

Andrew Rohrbacher won the 2026 ORIGAMI Cup Canada in Toronto on the ORIGAMI Air S with cone papers. A saturating first pour, then two quick pours through a Melodrip in small circles, finish in 1:45 at a low 85°C.

1:12.5 Ratio
1:45 Total
20g Dose
85°C Temp
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You'll need

  • Melodrip Required

    A handheld dispersion screen you pour onto; it softens the water stream so it does not agitate or bore into the coffee bed.

    Recommended Melodrip

Parameters

20 g
Coffee
250 g
Water
1:12.5
Ratio
85 °C
Temp
4 medium-fine
Grind
1:45
Total
~250 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

1:45 · total
  1. Bloom 1 / 4
    0:00
    1m

    Pour in a spiral to 60g. Let it bloom.

    +60g→ 60g Spiral 7.5g/s 8s 85°C
  2. Pour 2 / 4
    1:00
    15s

    Pour to 160g through the Melodrip, keeping the stream soft and even over the bed.

    +100g→ 160g Spiral 7.7g/s 13s
  3. Pour 3 / 4
    1:15
    30s

    Make the last pour to 250g through the Melodrip, keeping the bed calm.

    +90g→ 250g Spiral 7.5g/s 12s
  4. Done 4 / 4
    1:45

    Finish when the coffee stops dripping.

Notes

He sorted out broken beans, small dark ones and large pale ones before grinding. Water was 30–40 ppm: one part filtered tap water to three parts distilled. He served from an ORIGAMI Pinot Aroma server.

Grinder

A little finer than average — Fellow Ode Gen 1 with SSP brew burrs.

Original source

Recipe by Andrew Rohrbacher, published at roguewavecoffee.ca.

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