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.
Tap any underlined number to read where it came from. Numbers marked estimated are ones the creator never gave, so we worked them out.
What you’ll need
- ORIGAMI Dripper Air S
- Paper Filter [Cone], 3-4 cups size
- Scales
15g
“Coffee beans 15g (medium-fine ground)”
the creator said this · Preparations section
250g
“Hot water 250g 90-93°C”
the creator said this · Preparations section
92°C
“Hot water 250g 90-93°C”
the creator said this · Preparations section; range 90–93°C, midpoint 92°C taken
2:30
“The brewing time should take 2 minutes to 2 minutes and 30 seconds to complete.”
the creator said this · 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
medium-fine
ORIGAMI Dripper Air S
we worked this out · conical paper dripper recipe transfers to other conical paper drippers
Grind: medium-fine ground
- Designed on
ORIGAMI Dripper Air S
“Dripper : ORIGAMI Dripper Air S”
the creator said this · Preparations section
- Works with
conical paper dripper
ORIGAMI Dripper Air S
we worked this out · conical paper dripper recipe transfers to other conical paper drippers
Makes 250g
The pours
- 0:00pour to 40gbloom pour, circular motion to wet all groundsyou have 40s
- 0:40pour to 80gsecond circular pour over entire bed until scale reads 80 g
- ↳pour to 250gkettle tip brought to centre, single-point pour until total reaches 250 g
- ↳stirstir with spoon to even out the liquid
Weights are cumulative: what the scale reads when that pour finishes.
How they brew it
- Filter
Paper Filter [Cone], 3-4 cups size
“Paper Filter : Paper Filter [Cone] *In this time, 3-4 cups size is used.”
the creator said this · Preparations section
- Filter rinsed first
Yes
“Pour hot water through the paper filter.”
the creator said this · Advance preparation step (2)
- Agitation
circular pour during bloom; circular pour during second pour; stir with spoon at end
“Pour 40g of hot water while turning to steam the coffee beans”
the creator said this · 1st pouring instruction; circular pour and end-stir both stated in Recepi section
What it makes
- Body
medium
Pour 40g of hot water while turning to steam the coffee beans
we worked this out · moderate ratio (1:16.7), two-stage pour with centre finish suggests medium body
- Strength
medium
Coffee beans 15g (medium-fine ground)
we worked this out · 1:16.7 ratio is on the lighter side of standard, suggesting medium strength
- Acidity
high
“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.”
the creator said this · Coffee beans description; recipe is designed around this bean's character
- Sweetness
high
“a jammy sweetness from the fruit being cooked down”
the creator said this · Coffee beans description; recipe targets this quality
- Style
clarity
Bring the tip of the kettle to the center of the dripper and continue pouring to a single point in the center
we worked this out · centre single-point pour after bloom reduces agitation and promotes clarity in a conical filter
- Suits
light, medium roasts
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.
we worked this out · Nordic roast style is typically light to medium; the recipe's moderate temperature (90–93°C) suits light and medium roasts
Where the creator did not say how their coffee tastes, we have estimated it.
Credit and corrections
This recipe is Fuglen Coffee Roasters’s. We have written out the numbers and linked to where they published it.
Report an error, or ask us to remove thisKnow an original we are missing?