Dark Roast
Origami Air recipe optimized for dark roasts. Lower temperature and coarser grind prevent bitterness. The Air's open airflow design ensures quick drawdown even with the faster-extracting dark roast.
- Chocolate
- Caramel
- Medium-bodied
- Dark roast
- Quick
- Beginner
- Total
- 2:15
- Ratio
- 1:15
- Coffee
- 14 g
- Temp
- 88 °C
The Dark Roast recipe by Origami for the Origami Air uses 14 g of coffee and 210 g of water (1:15 ratio), at 88°C, with a target brew time of 2:15.
Parameters
- 14 g
- Coffee
- 210 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 7 coarse
- Grind
- 2:15
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 40g at 88°C.
+40g 10s Slow -
0:45Pour
Single pour to 210g. Slow and steady.
+210g 25s Circular -
2:15Done
Drawdown complete.
Notes
More Origami Air recipes
-
Three Pour
1:16.7by Origami
- Balanced
- Sweet
Total 2:45 Temp 96°C -
Competition
1:15by Origami
- Floral
- Fruity
Total 2:45 Temp 92°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
-
Three Pour
1:16.7Origami Air
- Balanced
- Sweet
Total 2:45 Temp 96°C -
Competition
1:15Origami Air
- Floral
- Fruity
Total 2:45 Temp 92°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 origami-kai.com.
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100g
+50g Add water