Three Pour
Three-pour method with higher temperature for full extraction. From Bench Coffee Co.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 2:45
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 96 °C
The Three Pour recipe by Origami for the Origami Air uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 96°C, with a target brew time of 2:45.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 2:45
- Total
- 1
- Servings
Method
-
0:00Pour
Slowly pour 50g.
+50g 10s Slow -
0:30Pour
Pour additional 50g to 100g.
+100g 10s Circular -
1:00Pour
Pour remaining 150g to 250g.
+250g 25s Circular -
2:45Done
Drawdown complete. Balanced and sweet.
Notes
More Origami Air recipes
-
Competition
1:15by Origami
- Floral
- Fruity
Total 2:45 Temp 92°C -
Dark Roast
1:15by Origami
- Chocolate
- Caramel
Total 2:15 Temp 88°C -
High Extraction
1:16.7by Origami
- Sweet
- Balanced
Total 3:45 Temp 100°C -
Fast Extraction
1:18by Kurasu
- Sweet
- Caramel
Total 1:30 Temp 89°C -
Light Roast
1:15by Origami
- Floral
- Citric
Total 2:20 Temp 92°C
Other Origami methods
More by Origami
-
Competition
1:15Origami Air
- Floral
- Fruity
Total 2:45 Temp 92°C -
Dark Roast
1:15Origami Air
- Chocolate
- Caramel
Total 2:15 Temp 88°C -
High Extraction
1:16.7Origami Air
- Sweet
- Balanced
Total 3:45 Temp 100°C -
Light Roast
1:15Origami Air
- Floral
- Citric
Total 2:20 Temp 92°C -
Osmotic Flow
1:16Origami Air
- Balanced
- Sweet
Total 2:30 Temp 93°C
Original source
Recipe by Origami, published at benchcoffeeco.com.au.
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100g
+50g Add water