Origami Dripper M Origami
Flat Bottom Style
by Origami
Using Kalita Wave filters in the Origami for flat-bottom brewing characteristics.
Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 94 °C
- Temp
- 5 medium
- Grind
- 3:20
- Total
- 1
- Servings
Method
3:20 · total-
Bloom 1 / 40:00+50g add
To
50g
10s SlowBloom with 50g.
-
Pour 2 / 40:40+100g add
To
150g
15s CircularPour to 150g.
-
Pour 3 / 41:20+150g add
To
300g
20s CircularPour to 300g.
-
Done 4 / 43:20
Brew complete.
Notes
Original source
Recipe by Origami, published at origami-kai.com.
More Origami Dripper M recipes
See all Origami Dripper M recipes- 01 Classic Origami Ratio 1:16 Time 3:20 Dose 20g The Origami's ridged design works with both cone and flat-bottom filters for versatile brewing. Ratio 1:16 Time 3:20 Dose 20g
- 02 M Dark Roast Origami Ratio 1:15.6 Time 2:45 Dose 18g Origami M recipe tailored for dark roasts. Lower temperature and coarser grind for a smooth, chocolatey cup without bitterness. Ratio 1:15.6 Time 2:45 Dose 18g
- 03 Three Pours, No Bloom Jia Ning Du Ratio 1:15 Time 1:46 Dose 16g Jia Ning Du's 2019 World Brewers Cup Championship recipe. Three aggressive pours for a speed brew under 2 minutes. Ratio 1:15 Time 1:46 Dose 16g
- 04 M Iced Origami Ratio 1:10 Time 2:00 Dose 20g Flash-brewed iced coffee in the Origami M. Boiling water and fine grind for a concentrated brew over 160g of ice. Ratio 1:10 Time 2:00 Dose 20g
- 05 Kyoto Kurasu Ratio 1:18 Time 1:20 Dose 15g Kurasu Kyoto's fast extraction method. Very fine grind with low temperature for an intense, quick brew. Ratio 1:18 Time 1:20 Dose 15g
Other Origami models
View all Origami modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- Origami The Origami dripper is a folded ceramic cone with 20 vertical ridges, designed to fit either a V60 conical filter *or* a Kalita Wave flat-bottom paper. One brewer, two geometries — that's why competitive baristas keep landing on it.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.