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Origami Dripper M

Kyoto

Origami Dripper M Origami by Kurasu

Kurasu Kyoto's Origami M method compresses extraction with very fine grounds, cool water, and an intentionally brief brew. Pulling the dripper early preserves an intense, vivid profile while excluding the rough flavors of late drainage.

1:18 Ratio
1:23 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
1:23
Total
~270 ml
Yield
Grind · 3/10 · fine
FINE COARSE

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Method

1:23 · total
  1. Bloom 1 / 5
    0:00
    30s

    Pour 40g in a spiral. Let it bloom.

    +40g→ 40g Spiral 6.7g/s 6s 89°C
  2. Pour 2 / 5
    0:30
    30s

    Pour in a spiral to 170g.

    +130g→ 170g Spiral 6.5g/s 20s
  3. Pour 3 / 5
    1:00
    18s

    Finish in a spiral to 270g.

    +100g→ 270g Spiral 6.7g/s 15s
  4. Prepare 4 / 5
    1:18
    5s

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

  5. Done 5 / 5
    1:23

    Drawdown complete.

Notes

Use 89°C water and grind much finer than a standard pour-over. Pour efficiently and remove the M immediately after the final addition rather than waiting for full drainage. If the cup is hollow, delay removal slightly.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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1:16.7 Ratio
18g Coffee
300g Water
3:20 Total

Classic

by Origami

1:16 Ratio
20g Coffee
320g Water
3:20 Total

M Dark Roast

by Origami

1:15.6 Ratio
18g Coffee
280g Water
2:45 Total

Three Pours, No Bloom

by Jia Ning Du

1:15 Ratio
16g Coffee
240g Water
1:46 Total
Cold

M Iced

by Origami

1:10 Ratio
20g Coffee
200g Water
2:00 Total

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