Origami Dripper Air S with Fuglen
A four-pour home recipe from Fuglen's head barista, designed to brew fruity Kenyan beans as either a hot or iced coffee.
- Coffee
15g, said in the original. Show the evidence.
“Coffee beans 15g (medium-fine ground)”
said in the original · Preparations section
- Water
250g, said in the original. Show the evidence.
“Hot water 250g 90-93°C”
said in the original · Preparations section
- Ratio
- 1:16.7
- Temperature
92°C, said in the original. Show the evidence.
“Hot water 250g 90-93°C”
said in the original · Preparations section; range 90–93°C, midpoint 92°C taken
- Brew time
2:30, said in the original. Show the evidence.
“The brewing time should take 2 minutes to 2 minutes and 30 seconds to complete.”
said in the original · Recepi section; range given, midpoint 2:15 = 135 s taken; however the second pour runs to 2:00 and drawdown follows, so upper bound 2:30 = 150 s used as the stated finish
- Grind (estimated)
medium-fine, worked out from the recipe. Show the evidence.
medium-fine ground
worked out from the recipe · creator's own descriptor maps directly to medium-fine on the standard band scale
Grind: medium-fine ground
Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.
Equipment
- ORIGAMI Dripper Air S
- Paper Filter [Cone], 3-4 cups size
- Scales
- Designed on
ORIGAMI Dripper Air S, said in the original. Show the evidence.
“Dripper : ORIGAMI Dripper Air S”
said in the original · Preparations section
- Works with
conical paper dripper, worked out from the recipe. Show the evidence.
ORIGAMI Dripper Air S
worked out from the recipe · conical paper dripper recipe transfers to other conical paper drippers
Uses 250g of water
Step by step
- 0:00Pour to 40gbloom pour, circular motion to wet all groundsyou have 40s
- 0:40Pour to 80gadd 40gsecond circular pour over entire bed until scale reads 80 g
- ↳Pour to 250gadd 170gkettle tip brought to centre, single-point pour until total reaches 250 g
- ↳Stirstir with spoon to even out the liquid
- 2:30Done
Weights are cumulative: what the scale reads when that pour finishes.
How Fuglen Coffee Roasters brews it
- Filter
Paper Filter [Cone], 3-4 cups size, said in the original. Show the evidence.
“Paper Filter : Paper Filter [Cone] *In this time, 3-4 cups size is used.”
said in the original · Preparations section
- Filter rinsed first
Yes, said in the original. Show the evidence.
“Pour hot water through the paper filter.”
said in the original · Advance preparation step (2)
- Stirring and swirling
circular pour during bloom; circular pour during second pour; stir with spoon at end, said in the original. Show the evidence.
“Pour 40g of hot water while turning to steam the coffee beans”
said in the original · 1st pouring instruction; circular pour and end-stir both stated in Recepi section
How Fuglen Coffee Roasters says to adjust it
- iced coffee
- cooling
- Place server in bowl of ice and cool rapidly from outside; pour over ice when fully cooled
What it makes
- Body
medium, worked out from the recipe. Show the evidence.
Pour 40g of hot water while turning to steam the coffee beans
worked out from the recipe · moderate ratio (1:16.7), two-stage pour with centre finish suggests medium body
- Strength
medium, worked out from the recipe. Show the evidence.
Coffee beans 15g (medium-fine ground)
worked out from the recipe · 1:16.7 ratio is on the lighter side of standard, suggesting medium strength
- Acidity
high, said in the original. Show the evidence.
“The flavor is characterized by a distinct Kenyan fruitiness, like black currant and stone fruit, with a jammy sweetness from the fruit being cooked down.”
said in the original · Coffee beans description; recipe is designed around this bean's character
- Sweetness
high, said in the original. Show the evidence.
“a jammy sweetness from the fruit being cooked down”
said in the original · Coffee beans description; recipe targets this quality
- Style
clarity, worked out from the recipe. Show the evidence.
Bring the tip of the kettle to the center of the dripper and continue pouring to a single point in the center
worked out from the recipe · centre single-point pour after bloom reduces agitation and promotes clarity in a conical filter
- Suits
light, medium roasts, worked out from the recipe. Show the evidence.
The company continues to research the 'Nordic Roast', a roasting method established in Oslo, and produces coffees that have a wonderful, original character, such as a fruity flavour, floral aroma and a clear, sweet aftertaste.
worked out from the recipe · Nordic roast style is typically light to medium; the recipe's moderate temperature (90–93°C) suits light and medium roasts
Where the original recipe does not say how the coffee tastes, the flavour here is an estimate.
More recipes
- Five-Pour MethodBy Matt WintonThe championship V60 recipe Matt Winton used to win the 2021 World Brewers Cup, aiming for clarity of flavour through five equal, aggressive pours.1:15 · 20g / 300g · 3:30
- Equator Coffees OrigamiA three-pour Origami dripper recipe for one 10 oz cup, aimed at a clean, balanced cup that highlights sweetness in single-origin coffees or blends.1:16.4 · 22g / 360g · 3:00
- Origami 2020By Kurasu KyotoA three-pour Origami dripper recipe from Kurasu's cafe, designed to draw out sweetness, with the dripper removed early before full drawdown.1:16.7 · 15g / 250g
Credit and corrections
This recipe is Fuglen Coffee Roasters’s. We have written out the numbers and linked to the original.