High Extraction

Origami Air Origami by Origami

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.

1:16.7 Ratio

3:45 Total

15g Dose

100°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 100 °C
Temp: 3 fine
Grind: 3:45
Total: ~250 ml
Yield

Grind · 3/10 · fine

FINE COARSE

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Method

3:45 · total

Bloom 1 / 7
0:00

14s

Pour 50g.

+50g→ 50g 5g/s 10s 100°C
Swirl 2 / 7
0:14

16s

Stir gently. Let it bloom.

5s
Pour 3 / 7
0:30

30s

Pour in a spiral to 150g.

+100g→ 150g Spiral 5g/s 20s
Swirl 4 / 7
1:00

10s

Stir gently.

5s
Pour 5 / 7
1:10

25s

Finish in a spiral to 250g.

+100g→ 250g Spiral 5.6g/s 18s
Swirl 6 / 7
1:35

2m10s

Stir gently to settle the bed flat.

5s
Done 7 / 7
3:45

Drawdown complete.

Notes

Fine grind + boiling water + agitation = high extraction. The Origami Air's open airflow prevents stalling even with fine grinds. Stir during bloom and after the main pour to maximize extraction. Expect a longer brew time (3:30-4:00) which is normal for this approach. Results in a very sweet, complex cup. Target 3:30-4:00.

Original source

Recipe by Origami, published at theroasterspack.com.

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Origami

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In the cup