Three Pour

Origami Air Origami by Origami

Origami attributes this three-pour Air method to Bench Coffee Co. Hotter water drives extraction through the brewer's fast, open geometry, aiming for balanced strength and clarity without an overly long drawdown.

1:16.7 Ratio

2:45 Total

15g Dose

96°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 96 °C
Temp: 5 medium
Grind: 2:45
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:45 · total

Pour 1 / 4
0:00

30s

Pour 50g in a spiral.

+50g→ 50g Spiral 5g/s 10s 96°C
Pour 2 / 4
0:30

30s

Pour in a spiral to 100g.

+50g→ 100g Spiral 5g/s 10s
Pour 3 / 4
1:00

1m45s

Finish in a spiral to 250g.

+150g→ 250g Spiral 5g/s 30s
Done 4 / 4
2:45

Drawdown complete.

Notes

Use 96°C water and pour with enough energy to wet the full bed, but avoid washing the outer wall. The Air drains freely, so tighten the grind if acidity feels hollow; coarsen only when dryness appears.

Original source

Recipe by Origami, published at benchcoffeeco.com.au.

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Origami

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In the cup