THE COFFEESHOP Origami

By THE COFFEESHOP

A six-pour recipe from a Tokyo specialty roaster, designed to brew light-to-medium roast beans at home with clarity and fruit-forward flavour.(estimated)

Read the original→

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 S
Paper Filter [Cone] 1-2杯用
TIMEMORE C3, #16
Scales

18g

“コーヒー豆 18g（浅煎り～中煎り程度を想定）”

the creator said this · 準備するもの section

Coffee

300g

“お湯 300g 92℃”

the creator said this · 準備するもの section

Water

1:16.7

Ratio

92°C

“お湯 300g 92℃”

the creator said this · 準備するもの section

Temperature

2:30

“だいたい2分15秒から2分半くらいで落ちきるのが目安”

the creator said this · end of recipe; 2:15 = 135 s, 2:30 = 150 s — taking the midpoint of the stated range, 150 s (2:30) as the upper bound stated

Brew time

medium

ORIGAMI Dripper S

we worked this out · a conical paper dripper recipe transfers to other conical paper drippers

Grind (estimated)

Grind: 中挽き（グラインダーTIMEMORE C3：#16程度）

Designed on: ORIGAMI Dripper S
“ドリッパー：ORIGAMI Dripper S”
the creator said this · 準備するもの section
Works with: conical paper dripper
ORIGAMI Dripper S
we worked this out · a conical paper dripper recipe transfers to other conical paper drippers

Brewing a different amount?

grams

Makes 300g

Water in the brewer over time, drawn from the recipe.

The pours

0:00

0:00pour to 40gbloom pour, circular motion
0:00stir5 stirs with a spoon immediately after first pour
0:00waitbloom rest until 40 secondsyou have 40s
0:40pour to 90gsecond pour over 10 seconds, circular over all groundsyou have 10s
0:50waitwait 10 secondsyou have 10s
1:00pour to 150gthird pour over 10 secondsyou have 10s
1:10waitwait 10 secondsyou have 10s
1:20pour to 210gfourth pour over 10 secondsyou have 10s
1:30waitwait 10 secondsyou have 10s
1:40pour to 260gfifth pour over 10 secondsyou have 10s
1:50waitwait 10 secondsyou have 10s
2:00pour to 300gsixth and final pour over 10 secondsyou have 10s
2:10drawdownwait for full drawdown, target around 2:15–2:30

Weights are cumulative: what the scale reads when that pour finishes.

How they brew it

Filter: Paper Filter [Cone] 1-2杯用
“ペーパーフィルター： Paper Filter [Cone] ※今回は1-2杯用サイズを使用”
the creator said this · 準備するもの section
Filter rinsed first: Yes
“セットしたペーパーフィルターにお湯を湯通しする”
the creator said this · 前準備 step ②
Agitation: 5 stirs with a spoon immediately after first pour
“40gのお湯を回しながら注ぎ、すぐにスプーンで5回攪拌”
the creator said this · 1投目 step
Grinder: TIMEMORE C3, #16
“グラインダーTIMEMORE C3”
the creator said this · 準備するもの section
Target drawdown: 2:30
“だいたい2分15秒から2分半くらいで落ちきるのが目安”
the creator said this · end of recipe; upper end of stated range used, 150 s

What it makes

Body: medium
シルクのような口当たり
we worked this out · the bean description mentions silky mouthfeel; a 1:16.7 ratio with six measured pulse pours and a single early stir suggests a medium body
Style: clarity
Paper Filter [Cone]
we worked this out · paper cone filter with no further agitation after the bloom stir produces a clean, clear cup
Suits: light, medium roasts
“コーヒー豆 18g（浅煎り～中煎り程度を想定）”
the creator said this · 準備するもの section explicitly states light to medium roast is assumed

Where the creator did not say how their coffee tastes, we have estimated it.

Credit and corrections

This recipe is THE COFFEESHOP’s. We have written out the numbers and linked to where they published it.

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