Origami Dripper
The Origami is a thin, pleated porcelain (or resin) dripper from Gifu, Japan. Its 20 ribs leave a lot of open space between the paper and the wall, so water drains fast. It takes either cone filters or Kalita Wave flat-bottom filters, which means one dripper gives you two different styles of brew.
Water by roast: light 96 °C · medium 94 °C · dark 91 °C
Steps
- PrepPick your filter. Cone paper brews like a V60, Wave paper brews flatter and more even
- PrepRinse the filter and preheat the dripper, discard the rinse water
- PrepAdd 15 g ground coffee, level the bed, tare the scale
- 0:00Bloom with 40-45 g water and swirl to wet all grounds
- 0:40Pour in slow circles to 150 g
- 1:10Pour to 250 g, finishing by about 1:30
- 1:30Give the dripper a gentle swirl
- 2:45Drawdown finishedThe Origami drains faster than a V60. If it's done before 2:15, grind finer
Variations
Kurasu Origami RecipeKurasu (Kyoto)
Fine grind, cooler water and a quick finish. Kurasu pulls the dripper off at the end even if some water is left, for a clean, sweet, mild cup
15 g · 270 g water · 88-90 °C · fine (around 6.5 on an EK43)
- 0:00Pour 40 g over the first 30 seconds
- 0:30Slowly pour 130 g more (total 170 g) over the next 30 seconds
- 1:00Pour the rest to 270 g, finishing before 1:20
- 1:20Take the dripper off the server, even if water remainsKurasu says this yields about 170-180 g of coffee
One Bloom, One PourAlexander Mills (via Pull & Pour)
A small, simple recipe with a Kalita Wave filter. One bloom and one long pour. Scale it at 1:16 for bigger brews
12.5 g · 200 g water · 99 °C · medium-fine to fine
- PrepUse a Kalita Wave filter. Rinse it and add the coffee
- 0:00Bloom with 40 g water and give the dripper a few gentle swirls
- 0:40Pour the remaining 160 g in slow concentric circles to 200 g, finishing around the outside of the filter, then swirl once more
- 2:00Drawdown finished
Bean Bros Origami RecipeAlvin (Bean Bros)
A bigger four-pour brew with an abaca cone filter and very hot water that cools as you go
20 g · 320 g water · 96-99 °C · medium-fine
- 0:00Bloom with about 60 g water (3x the dose) for 35-40 seconds
- 0:40Slow, low, gentle circular pour to 150 g
- 1:20Same pour up to 230 gApproximate time. The source gives pour targets but not times, so pour when the bed drops
- 1:55Final pour up to 320 gApproximate time
- 3:00Drawdown finished
Fix your cup
| Taste | Cause | Fix |
|---|---|---|
| Sour, thin, watery | Drained too fast | Grind finer or pour slower |
| Bitter, harsh finish | Over-extracted | Grind coarser or drop the temperature a few degrees |
| Flat, dull | Brewer and slurry lost too much heat | Preheat the porcelain properly, keep the kettle hot |
| Uneven, mixed sour and bitter | Water bypassing down the open ribs | Pour in the middle of the bed, swirl after pouring |
Tips
- With a cone filter it behaves a lot like a V60. With a Wave filter it's more forgiving and gives a rounder, more even cup.
- It drains quickly, so most people grind a little finer than they would for a V60.
- Porcelain loses heat fast because it's so thin. Preheat it well, or use the resin "Air" version if you don't want to bother.
- Your pour speed matters a lot here. A slower pour gives a longer contact time, a faster pour shortens it.
- The dripper needs its holder. It won't sit flat on a mug by itself.
Common mistakes
- Using a V60 grind and wondering why the cup is thin. The Origami usually wants it a step finer.
- Forgetting which filter you're using. Cone and Wave papers need different grind settings and give different cups.
- Skipping the preheat on the porcelain model.
- Pouring hard against the side. The open ribs let water run straight past the coffee.
What you need
- Origami Dripper (S or M) with holder
- Cone filter (Hario V60 02) or flat-bottom filter (Kalita Wave 155/185)
- Scale with timer
- Gooseneck kettle
- Burr grinder
- Mug or server