Light Roast

Origami Pinn Origami by Brian Quan

Brian Quan's Origami Pinn recipe was built for a light, natural-process coffee, pairing a generous bloom with one slow, centered pour. The heat-retentive ceramic and extended drawdown aim for a delicate, aromatic cup with clear fruit.

1:16.7 Ratio

3:00 Total

12g Dose

93°C Temp

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Parameters

12 g
Coffee: 200 g
Water: 1:16.7
Ratio: 93 °C
Temp: 5 medium
Grind: 3:00
Total: ~200 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 3
0:00

35s

Pour 50g in a spiral. Let it bloom.

+50g→ 50g Spiral 4.2g/s 12s 93°C
Pour 2 / 3
0:35

2m25s

Finish over the centre of the bed to 200g.

+150g→ 200g Center pour 4.1g/s 37s
Done 3 / 3
3:00

Finish when the coffee stops dripping.

Notes

Pour close to the slurry and stay centered to minimize agitation and bypass. A slower paper can extend contact, while standard Origami cone paper remains suitable. If two pours lack control, divide the main pour into four smaller additions.

Original source

Recipe by Brian Quan, published at beanbook.app.

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By

Brian Quan

4 recipes

In the cup