Decreasing Pours
Carlos Medina's WBrC 2023 recipe adapted for Origami M. Four pours with decreasing volumes for clean sweetness.
- Fruity
- Floral
- Light-bodied
- Light roast
- Standard
- Intermediate
- Total
- 2:40
- Ratio
- 1:15
- Coffee
- 16 g
- Temp
- 91 °C
The Decreasing Pours recipe by Carlos Medina for the Origami Dripper M uses 16 g of coffee and 240 g of water (1:15 ratio), at 91°C, with a target brew time of 2:40.
Parameters
- 16 g
- Coffee
- 240 g
- Water
- 1:15
- Ratio
- 91 °C
- Temp
- 5 medium
- Grind
- 2:40
- Total
- 1
- Servings
Method
-
0:00Pour
Pour 50g in circles.
+50g 8s Circular -
0:30Pour
Pour to 120g.
+120g 8s Circular -
1:00Pour
Pour to 180g.
+180g 8s Circular -
1:30Pour
Pour to 240g.
+240g 8s Circular -
2:40Done
Brew complete. Low temp for clean sweetness.
Notes
More Origami Dripper M recipes
-
Flat Bottom Style
1:16.7by Origami
- Balanced
- Sweet
Total 3:20 Temp 94°C -
Classic
1:16by Origami
- Balanced
- Sweet
Total 3:20 Temp 95°C -
M Dark Roast
1:15.6by Origami
- Chocolate
- Nutty
Total 2:45 Temp 88°C -
Three Pours, No Bloom
1:15by Jia Ning Du
- Fruity
- Floral
Total 1:46 Temp 94°C -
M Iced
1:10by Origami
- Citric
- Fruity
Total 2:00 Temp 100°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