Center Pour
Fuglen Coffee Roasters (Tokyo/Oslo) recipe for the Origami S. Center-focused pour technique — all water targets the center of the bed, never touching the walls. Creates natural agitation through the single point of contact.
- Floral
- Citric
- Light-bodied
- Light roast
- Standard
- Intermediate
- Total
- 2:30
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 95 °C
The Center Pour recipe by Fuglen Tokyo for the Origami Dripper S uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 95°C, with a target brew time of 2:30.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 5 medium fine
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 40g targeting dead center only.
+40g 10s Slow -
0:30Pour
Center-only pour to 80g.
+80g 10s Slow -
1:00Pour
Continue center pour to 170g.
+170g 20s Slow -
1:30Pour
Final center pour to 250g.
+250g 18s Slow -
2:30Done
Drawdown complete. Target ~2:30.
Notes
More Origami Dripper S recipes
-
Community S
1:15.3by Origami
- Balanced
- Sweet
Total 2:30 Temp 93°C -
Three Pours, No Bloom
1:15by Jia Ning Du
- Fruity
- Floral
Total 1:46 Temp 94°C -
Low-Temp Wave
1:18.6by Glitch Coffee
- Sweet
- Caramel
Total 2:15 Temp 88°C -
S Iced
1:10by Origami
- Citric
- Fruity
Total 2:00 Temp 100°C -
Kyoto
1:18by Kurasu
- Sweet
- Caramel
Total 2:30 Temp 89°C
Other Origami methods
Original source
Recipe by Fuglen Tokyo, published at origami-kai.com.
Next step
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100g
+50g Add water