How to brew coffee with an Origami dripper

The Origami is a porcelain dripper from Japan shaped like folded paper. Its twenty deep ribs leave a gap around the filter so the water drains quickly, and it takes both cone filters and flat bottomed wave filters.

A cone filter gives a brighter, quicker brew and a wave filter a rounder, more even one. This recipe uses a cone filter and makes one mug for any light or medium filter roast.

Origami recipes

Everyday

Our one mug starting point with a cone filter.

15 g · 1:16 · 2:30 to 3:00

World champion 2023

Five equal pours every 30 seconds. Simple and repeatable.

15.5 g · 1:16.1 · 2:40 to 2:50

Origami's wave recipe

The maker's recipe for a flat bottomed wave filter.

15 g · 1:16 · 2:00 to 3:00

THE COFFEESHOP's Origami

Short pours with ten second pauses, done in about 2:30.

18 g · 1:16.7 · 2:15 to 2:30

Recipe

Coffee

Water

Makes about

Change any amount and the whole recipe scales with it.

Ratio: 1:16
Water temperature: 92°C
Grind: Medium, slightly finer than for a Kalita Wave
Time: 2:30 to 3:00

What you need

Origami dripper and its holder
Cone paper filter, or a wave filter for the wave recipe
Kettle, ideally a gooseneck kettle for a steady pour
Digital scale with a timer
Burr grinder
Mug or server

Method

1
Heat water to about 92°C. Fold the cone filter along its seam, open it into the dripper and rinse it with hot water. Tip the rinse water away. Warming the porcelain helps keep the brew hot.
2
Grind 15 g of coffee medium and add it to the filter. Shake the dripper gently to level the bed and zero the scale.
3
Start the timer and pour 40 g of water to wet all the grounds. Let it bloom for 30 to 40 seconds.
4
Pour in small circles until the scale reads 140 g at about 1:00.
5
Let the level drop a little, then pour gently in the centre to 240 g by about 1:30.
6
Let it drain. It should finish between 2:30 and 3:00. Swirl the coffee before you pour it.