Origami Dripper

When brewing a new coffee with the Origami hand drip method, we often start with this basic and very simple brew recipe and adapt it if needed. Adjust this recipe depending on the coffee you use and adjust according to your preferences.

extraction time: 2:30-3:00
ground coffee: 15g
water at 93°c: 250g
coffee-water ratio: 1:16.7

  1. Grind 15g of specialty coffee at a medium-coarse grind setting
  2. Boil water at 93°c.
  3. Fold and rinse paper filter with hot water, dispose of the water in the sink.
  4. Add the coffee to the filter, swirl, then tare your scale.
  5. Start a timer and pour 50g of water, then swirl the filter.
  6. When the coffee bed is almost dry, pour another 100g of water – circle slowly and evenly.
  7. Pour the last 100g of water, as soon as the coffee bed is almost dry again. Always aim for the coffee, not the paper filter. Slightly swirl the dripper again.

Your total brew time should be around 2:30 to 3:00. Adjust grind if brew is faster/slower.

Variation: Instead of pouring in three pours we often pour in five pours of 50g each.

Adjust this recipe depending on the coffee you use and adjust according to your preferences.