Fast Extraction
Very fine grind with low temperature for fast, intense extraction. From Kurasu Kyoto.
- Sweet
- Caramel
- Light-bodied
- Light roast
- Medium roast
- Quick
- Beginner
- Total
- 1:30
- Ratio
- 1:18
- Coffee
- 15 g
- Temp
- 89 °C
The Fast Extraction recipe by Kurasu for the Origami Air uses 15 g of coffee and 270 g of water (1:18 ratio), at 89°C, with a target brew time of 1:30.
Parameters
- 15 g
- Coffee
- 270 g
- Water
- 1:18
- Ratio
- 89 °C
- Temp
- 3 fine
- Grind
- 1:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 40g bloom water.
+40g 8s Slow -
0:30Pour
Slowly pour to 170g.
+170g 25s Slow -
1:00Pour
Pour remaining to 270g.
+270g 15s Slow -
1:30Done
All water in. Remove dripper before full drawdown to avoid overextraction.
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 -
High Extraction
1:16.7by Origami
- Sweet
- Balanced
Total 3:45 Temp 100°C -
Light Roast
1:15by Origami
- Floral
- Citric
Total 2:20 Temp 92°C
Other Origami methods
More by Kurasu
-
Kissaten-Style
1:15Hario Woodneck
- Sweet
- Caramel
Total 3:30 Temp 93°C -
Kyoto
1:16Hario Woodneck
- Floral
- Fruity
Total 2:30 Temp 92°C -
Light Roast
1:16Hario Woodneck
- Floral
- Fruity
Total 2:45 Temp 92°C -
Japanese
1:15Kalita 101
- Balanced
- Sweet
Total 2:30 Temp 90°C -
Light Roast
1:16.7Kalita 101
- Floral
- Fruity
Total 2:45 Temp 96°C
Original source
Recipe by Kurasu, published at kurasu.kyoto.
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100g
+50g Add water