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Origami Dripper S

Kyoto

Origami Dripper S Origami by Kurasu

Kurasu Kyoto's Origami S method deliberately combines a fine grind with cooler water and a brief contact time. The shop's fast-extraction style seeks an intense, articulate cup, stopping before late drawdown introduces rough flavors.

1:18 Ratio
2:30 Total
15g Dose
89°C Temp
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Parameters

15 g
Coffee
270 g
Water
1:18
Ratio
89 °C
Temp
4 medium-fine
Grind
2:30
Total
~270 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

2:30 · total
  1. Bloom 1 / 4
    0:00
    30s

    Pour 40g in a spiral. Let it bloom.

    +40g→ 40g Spiral 4.4g/s 9s 89°C
  2. Pour 2 / 4
    0:30
    30s

    Pour in a spiral to 170g.

    +130g→ 170g Spiral 4.3g/s 30s
  3. Pour 3 / 4
    1:00
    1m30s

    Finish in a spiral to 270g.

    +100g→ 270g Spiral 4.3g/s 23s
  4. Done 4 / 4
    2:30

    Drawdown complete.

Notes

Use 89°C water and grind finer than for a conventional pour-over. Keep the pours decisive, then remove the dripper while the final water remains above the bed. Aim for a cup yield around 170-180g and coarsen if it tastes astringent.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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240g Water
1:46 Total

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