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Origami Air

Fast Extraction

Origami Air Origami by Kurasu

Kurasu Kyoto's fast-extraction method transfers naturally to the Origami Air: very fine grounds meet cool water for a short, forceful brew. Early removal concentrates lively flavor and intensity while avoiding the drying end of drawdown.

1:18 Ratio
1:30 Total
15g Dose
89°C Temp
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Parameters

15 g
Coffee
270 g
Water
1:18
Ratio
89 °C
Temp
3 fine
Grind
1:30
Total
~270 ml
Yield
Grind · 3/10 · fine
FINE COARSE

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Method

1:30 · total
  1. Bloom 1 / 5
    0:00
    30s

    Pour 40g in a spiral. Let it bloom.

    +40g→ 40g Spiral 5g/s 8s 89°C
  2. Pour 2 / 5
    0:30
    30s

    Pour in a spiral to 170g.

    +130g→ 170g Spiral 5.2g/s 25s
  3. Pour 3 / 5
    1:00
    25s

    Finish in a spiral to 270g.

    +100g→ 270g Spiral 5.3g/s 19s
  4. Prepare 4 / 5
    1:25
    5s

    Lift the dripper off once you have the volume you want.

  5. Done 5 / 5
    1:30

    Drawdown complete.

Notes

Preheat the Air, brew with 89°C water, and use a notably fine grind. Remove the brewer before it drains completely, targeting 170-180g in the cup. If the result is sharp, extend contact slightly rather than adding heat.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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