THE COFFEESHOP's Origami recipe

Recipe by Daichi Hagiwara, THE COFFEESHOP · See the original

Daichi Hagiwara, manager of THE COFFEESHOP in Tokyo, shared this recipe with Origami for brewing light to medium roasts hot. A stirred bloom is followed by five short pours, each taking about ten seconds with a ten second pause in between.

The pours grow and then shrink again, so most of the water goes in during the middle of the brew.

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: 1:16.7
Water temperature: 92°C
Grind: Medium
Time: 2:15 to 2:30

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
Rinse the cone filter with hot water and tip the water away. Add 18 g of medium ground coffee, level it and zero the scale.
2
Heat water to 92°C. Start the timer and pour 40 g in circles, then stir five times with a spoon. Let it bloom until 0:40.
3
From 0:40, pour over the whole bed for ten seconds to reach 90 g.
4
From now on, pour for ten seconds and wait for ten. At 1:00, pour to 150 g, and at 1:20, pour to 210 g.
5
At 1:40, pour to 260 g, and at 2:00, pour the last of the water to 300 g.
6
Let it drain. It should finish between 2:15 and 2:30.