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

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1061 recipes by 146 baristas

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

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:00 · total

Bloom 1 / 3
0:00

35s

Pour in a spiral to 50g. Let it bloom.

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

2m25s

Pour in the centre 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.

Community