Light Roast
Open in appBrian 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.
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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
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Method
3:00 · total-
Bloom 1 / 30:0035s
Pour 50g in a spiral. Let it bloom.
+50g→ 50g Spiral 4.2g/s 12s 93°C -
Pour 2 / 30:352m25s
Finish over the centre of the bed to 200g.
+150g→ 200g Center pour 4.1g/s 37s -
Done 3 / 33:00
Drawdown complete.
Notes
Original source
Recipe by Brian Quan, published at beanbook.app.
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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.
