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Origami Dripper S

Spirals and Center

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Origami Dripper S Origami by Cafeshi

Cafeshi developed this Origami S pattern for light Ethiopian roasts, alternating spiral pours with a center-focused pour that firms the bed. It is calibrated for a clean, floral cup with bright aromatics and a light body.

1:17 Ratio
3:00 Total
15g Dose
94°C Temp
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Parameters

15 g
Coffee
255 g
Water
1:17
Ratio
94 °C
Temp
4 medium-fine
Grind
3:00
Total
~260 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

Method

3:00 · total
  1. Bloom 1 / 5
    0:00
    30s

    Pour 50g in a spiral. Let it bloom.

    +50g→ 50g Spiral 2.6g/s 19s 94°C
  2. Pour 2 / 5
    0:30
    1m

    Pour in a spiral to 127g.

    +77g→ 127g Spiral 2.6g/s 30s
  3. Pour 3 / 5
    1:30
    50s

    Pour over the centre of the bed to 178g.

    +51g→ 178g Center pour 2.6g/s 20s
  4. Pour 4 / 5
    2:20
    40s

    Finish in a spiral to 255g.

    +77g→ 255g Spiral 2.6g/s 30s
  5. Done 5 / 5
    3:00

    Drawdown complete.

Notes

For washed African coffees such as Yirgacheffe, start near 20 clicks on a Comandante C40 and brew with 94°C water. Use a 50g bloom, then keep spiral pours off the paper; the central pour should compact the bed gently rather than excavate it.

Original source

Recipe by Cafeshi, published at cafeshi.es.

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Quarter Pulses

by Cafeshi

1:17 Ratio
15g Coffee
255g Water
3:10 Total

Three Tiers

by Cafeshi

1:16.5 Ratio
15g Coffee
248g Water
3:00 Total

Community S

by Origami

1:15.3 Ratio
15g Coffee
230g Water
2:30 Total

Three Pours, No Bloom

by Jia Ning Du

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

Center Pour

by Fuglen Tokyo

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

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Pour

0:00

50g

+127g add

19s
Pour · 1/5 0:00