High Extraction
High-extraction recipe for the Origami Air. Very fine grind with boiling water pushes extraction above 22%. Multiple stirs drive aggressive extraction for a sweet, juicy cup.
- Sweet
- Balanced
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 3:45
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 100 °C
The High Extraction recipe by Origami for the Origami Air uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 100°C, with a target brew time of 3:45.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 3:45
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 50g boiling water. Stir vigorously.
+50g 10s Slow -
0:30Pour
Pour to 150g. Stir once.
+150g 20s Circular -
1:00Stir
Stir to agitate the bed.
5s -
1:10Pour
Final pour to 250g.
+250g 18s Circular -
1:30Stir
Final stir. Level the bed.
5s -
3:45Done
Long drawdown expected. Target 3:30-4:00.
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 -
Dark Roast
1:15by Origami
- Chocolate
- Caramel
Total 2:15 Temp 88°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 -
Dark Roast
1:15Origami Air
- Chocolate
- Caramel
Total 2:15 Temp 88°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 theroasterspack.com.
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100g
+50g Add water