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Origami Dripper S

Quarter Pulses

Origami Dripper S Origami by Cafeshi

Cafeshi developed this Origami S approach for darker roasts and dense coffees: a bloom followed by four balanced pulses, with coarse grounds and hot water. The combination builds chocolatey body and sweetness while limiting bitterness.

1:17 Ratio
3:10 Total
15g Dose
95°C Temp
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Parameters

15 g
Coffee
255 g
Water
1:17
Ratio
95 °C
Temp
5 medium
Grind
3:10
Total
~260 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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

Method

3:10 · total
  1. Bloom 1 / 6
    0:00
    30s

    Pour 50g in a spiral. Let it bloom.

    +50g→ 50g Spiral 3.3g/s 15s 95°C
  2. Pour 2 / 6
    0:30
    40s

    Pour in a spiral to 102g.

    +52g→ 102g Spiral 3.5g/s 15s
  3. Pour 3 / 6
    1:10
    30s

    Pour in a spiral to 153g.

    +51g→ 153g Spiral 3.4g/s 15s
  4. Pour 4 / 6
    1:40
    40s

    Pour in a spiral to 204g.

    +51g→ 204g Spiral 3.4g/s 15s
  5. Pour 5 / 6
    2:20
    50s

    Finish in a spiral to 255g.

    +51g→ 255g Spiral 3.4g/s 15s
  6. Done 6 / 6
    3:10

    Drawdown complete.

Notes

For a dense washed coffee, start near the coarse side of a Comandante C40 and use 95°C water. Pour each quarter evenly enough to lift the bed without exposing the paper; coarsen if the finish turns dry or bitter.

Original source

Recipe by Cafeshi, published at cafeshi.es.

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Spirals and Center

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1:17 Ratio
15g Coffee
255g Water
3:00 Total

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248g Water
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230g Water
2:30 Total

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1:15 Ratio
16g Coffee
240g Water
1:46 Total

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1:16.7 Ratio
15g Coffee
250g Water
2:30 Total

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