Origami's own recipe with a wave filter

Origami publishes two recipes of its own, one for each kind of filter. This one uses a flat bottomed wave filter, which makes a thinner coffee bed so the top and bottom extract more evenly.

Origami says it brings out sweetness and body with fewer harsh notes. It uses a slightly coarser grind and just three pours, 30 seconds apart.

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: 91°C
Grind: Medium, slightly coarse
Time: 2:00 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
Put a wave filter in the Origami, rinse it with hot water and tip the water away. Add 15 g of ground coffee, level it and zero the scale.
2
Heat water to 91°C. Start the timer and pour 60 g, spreading it widely over all the grounds.
3
At 0:30, pour 90 g to reach 150 g, again covering the whole bed.
4
At 1:00, pour the last 90 g gently into the centre to reach 240 g.
5
Let it drain completely, then remove the dripper.