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Origami Dripper M

Decreasing Pours

Origami Dripper M Origami by Carlos Medina

Carlos Medina's 2023 World Brewers Cup-winning pattern is adapted here for the Origami M. Four pours decrease in volume to taper agitation as extraction advances, pursuing the original method's clean sweetness and precise flavor clarity.

1:15.6 Ratio
2:45 Total
16g Dose
91°C Temp
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Parameters

16 g
Coffee
250 g
Water
1:15.6
Ratio
91 °C
Temp
5 medium
Grind
2:45
Total
~250 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

2:45 · total
  1. Pour 1 / 6
    0:00
    30s

    Pour 50g in a spiral.

    +50g→ 50g Spiral 6.3g/s 8s 91°C
  2. Pour 2 / 6
    0:30
    30s

    Pour in a spiral to 100g.

    +50g→ 100g Spiral 4.2g/s 12s
  3. Pour 3 / 6
    1:00
    30s

    Pour in a spiral to 150g.

    +50g→ 150g Spiral 5g/s 10s
  4. Pour 4 / 6
    1:30
    30s

    Pour in a spiral to 200g.

    +50g→ 200g Spiral 5g/s 10s
  5. Pour 5 / 6
    2:00
    45s

    Finish in a spiral to 250g.

    +50g→ 250g Spiral 5g/s 10s
  6. Done 6 / 6
    2:45

    Drawdown complete.

Notes

Space the declining pours by 30s and keep their placement consistent. Use 91°C water to favor sweetness, then dial with grind: finer for more intensity, coarser if the final pour leaves a dry finish.

Original source

Recipe by Carlos Medina, published at origami-kai.com.

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

Classic

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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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WBrC 2023

1:15.6 Ratio
16g Coffee
250g Water
2:45 Total
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1:15.5 Ratio
15.5g Coffee
240g Water
2:30 Total
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1:15 Ratio
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240g Water
2:40 Total

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