Make-a-Well
Open in appShared through Origami and attributed in the source data to Drumming Barista, this Origami S method begins with a well shaped into the dry bed. The central channel promotes deep saturation and an evenly extracted, focused cup.
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Parameters
- 12 g
- Coffee
- 210 g
- Water
- 1:17.5
- Ratio
- 93 °C
- Temp
- 4 medium-fine
- Grind
- 2:45
- Total
- ~210 ml
- Yield
Method
2:45 · total-
Bloom 1 / 40:001m
Pour 40g over the centre of the bed. Let it bloom.
+40g→ 40g Center pour 4g/s 10s 93°C -
Pour 2 / 41:0050s
Pour over the centre of the bed to 100g.
+60g→ 100g Center pour 4g/s 15s -
Pour 3 / 41:5055s
Finish pouring to 210g, then swirl to saturate the bed.
+110g→ 210g 3.9g/s 28s -
Done 4 / 42:45
Drawdown complete.
Notes
Original source
Recipe by Origami, published at origami-kai.com.
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Definitions, ratios and protocols behind this recipe.
- Origami The Origami dripper is a folded ceramic cone with 20 vertical ridges, designed to fit either a V60 conical filter or a Kalita Wave flat-bottom paper. One brewer, two geometries — that's why competitive baristas keep landing on it.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.