WBrC 2023
Carlos Medina's 2023 World Brewers Cup Championship recipe. Four pours with decreasing volumes using the Origami Air and Cafec filters.
- Fruity
- Floral
- Light-bodied
- Light roast
- Quick
- Intermediate
- Total
- 2:25
- Ratio
- 1:15
- Coffee
- 16 g
- Temp
- 91 °C
The WBrC 2023 recipe by Carlos Medina for the Origami Air uses 16 g of coffee and 240 g of water (1:15 ratio), at 91°C, with a target brew time of 2:25.
Parameters
- 16 g
- Coffee
- 240 g
- Water
- 1:15
- Ratio
- 91 °C
- Temp
- 6 medium coarse
- Grind
- 2:25
- Total
- 1
- Servings
Method
-
0:00Pour
First pour: 50g of water evenly over the bed.
+50g 10s Circular -
0:30Pour
Second pour: to 120g in circular motions.
+120g 10s Circular -
1:00Pour
Third pour: to 180g.
+180g 10s Circular -
1:30Pour
Final pour: to 240g.
+240g 10s Circular -
2:25Done
Brew complete. Target ~2:25.
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 -
Fast Extraction
1:18by Kurasu
- Sweet
- Caramel
Total 1:30 Temp 89°C
Other Origami methods
More by Carlos Medina
Original source
Recipe by Carlos Medina, published at origami-kai.com.
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100g
+50g Add water