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

1:40 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: 1:40
Total: ~270 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

1:40 · total

Bloom 1 / 5
0:00

30s

Pour in a spiral to 40g. Let it bloom.

+40g→ 40g Spiral 4.4g/s 9s 89°C
Pour 2 / 5
0:30

30s

Pour in a spiral to 170g.

+130g→ 170g Spiral 4.3g/s 30s
Pour 3 / 5
1:00

30s

Pour in a spiral to 270g.

+100g→ 270g Spiral 4.3g/s 23s
Prepare 4 / 5
1:30

10s

Remove the dripper while water remains above the bed, when the cup reaches 170g–180g.
Done 5 / 5
1:40

Target beverage weight reached.

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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