Carlos Medina's 2023 World Brewers Cup recipe

Recipe by Carlos Medina · See the original

Carlos Medina from Chile won the 2023 World Brewers Cup brewing on an Origami. He told Origami he chose a very simple recipe, the one he used every day as a roaster, because it was easy to repeat under pressure.

The water goes in five equal pours, one every 30 seconds. He used 90°C on the first day of the competition and 91°C on the second, which shows how small the tweaks can be.

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: 1:16.1
Water temperature: 91°C
Grind: Medium
Time: 2:40 to 2:50

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 16 g of medium ground coffee, level it and zero the scale.
2
Heat water to 90°C to 91°C. Start the timer and pour 50 g, enough to wet all the grounds.
3
At 0:30, pour another 50 g to reach 100 g.
4
At 1:00, pour to 150 g, and at 1:30, pour to 200 g.
5
At 2:00, pour the last 50 g to reach 250 g.
6
Let it drain. Aim to finish at about 2:45.