Origami - Washed (Delicate)

One of our favourite things about Origami is its versatility. With its deep ridges, improved airflow and less contact with the paper it helps increase extraction by better managing temperature and flow. Resulting in a more full bodied and sweeter cup which can help get the most out of harder to extract, delicate flavours found in washed coffees. For this recipe we recommend using conical papers to lean into the lighter bodied, brighter flavours typically found in washed coffees.

Ratio : 1:16

Filters : Conical (Hario / Origami)

Coffee : 18.75g

Water : 300 (94℃)

Bloom : 60g

Micron : 600um (include)

1. During the first 20s pour 60g saturating all the coffee and allow the coffee to bloom for 45s.
2. In the next 20s pour another 60g in a spiral pattern bringing the total weight to 120g allowing the coffee to draw down until 1 minute 30 seconds.
3. Pour remaining water (180g) in a spiral pattern until reaching 300g before the timer reaches 2 minutes 15 seconds. Lightly shake or swirl the dripper to level the bed.
4. Allow the coffee to fully drain through and take the dripper off the server then enjoy your coffee.