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Origami Dripper S

Three Tiers

Origami Dripper S Origami by Cafeshi

Cafeshi's medium-roast Origami S method builds the brew in measured tiers rather than equal pulses. Tuned for Colombian and washed Latin American coffees, it aims for fuller body and clear caramel-and-chocolate sweetness without harshness.

1:16.5 Ratio
3:00 Total
15g Dose
93°C Temp
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Parameters

15 g
Coffee
248 g
Water
1:16.5
Ratio
93 °C
Temp
4 medium-fine
Grind
3:00
Total
~250 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

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

    Pour 50g in a spiral. Let it bloom.

    +50g→ 50g Spiral 2.9g/s 17s 93°C
  2. Pour 2 / 5
    0:30
    40s

    Pour in a spiral to 99g.

    +49g→ 99g Spiral 2.5g/s 20s
  3. Pour 3 / 5
    1:10
    50s

    Pour in a spiral to 173g.

    +74g→ 173g Spiral 3g/s 25s
  4. Pour 4 / 5
    2:00
    1m

    Finish in a spiral to 248g.

    +75g→ 248g Spiral 3g/s 25s
  5. Done 5 / 5
    3:00

    Finish when the coffee stops dripping.

Notes

Start around 23 clicks on a Comandante C40 and use 93°C water. Build cumulative pours to 20%, 40%, 70%, then 100% of the brew water. Keep the stream controlled enough to leave the bed level; coarsen slightly if the medium roast finishes bitter.

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

Spirals and Center

by Cafeshi

1:17 Ratio
15g Coffee
255g 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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Free iOS No signup 1022 recipes by 130 baristas