THE COFFEESHOP Origami
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)
- Coffee
18g, said in the original. Show the evidence.
“コーヒー豆 18g（浅煎り～中煎り程度を想定）”
said in the original · 準備するもの section
- Water
300g, said in the original. Show the evidence.
“お湯 300g 92℃”
said in the original · 準備するもの section
- Ratio
- 1:16.7
- Temperature
92°C, said in the original. Show the evidence.
“お湯 300g 92℃”
said in the original · 準備するもの section
- Brew time
2:30, said in the original. Show the evidence.
“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”
said in the original · 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
- Grind (estimated)
medium, worked out from the recipe. Show the evidence.
中挽き（グラインダーTIMEMORE C3：#16程度）
worked out from the recipe · 中挽き means medium grind in Japanese
Grind: 中挽き（グラインダーTIMEMORE C3：#16程度）
Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.
Equipment
- ORIGAMI Dripper S
- Paper Filter [Cone] 1-2杯用
- TIMEMORE C3, #16
- Scales
- Designed on
ORIGAMI Dripper S, said in the original. Show the evidence.
“ドリッパー：ORIGAMI Dripper S”
said in the original · 準備するもの section
- Works with
conical paper dripper, worked out from the recipe. Show the evidence.
ORIGAMI Dripper S
worked out from the recipe · a conical paper dripper recipe transfers to other conical paper drippers
Uses 300g of water
Step by step
- 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 90gadd 50gsecond pour over 10 seconds, circular over all groundsyou have 10s
- 0:50Waitwait 10 secondsyou have 10s
- 1:00Pour to 150gadd 60gthird pour over 10 secondsyou have 10s
- 1:10Waitwait 10 secondsyou have 10s
- 1:20Pour to 210gadd 60gfourth pour over 10 secondsyou have 10s
- 1:30Waitwait 10 secondsyou have 10s
- 1:40Pour to 260gadd 50gfifth pour over 10 secondsyou have 10s
- 1:50Waitwait 10 secondsyou have 10s
- 2:00Pour to 300gadd 40gsixth and final pour over 10 secondsyou have 10s
- 2:10Let it drainwait for full drawdown, target around 2:15–2:30
- 2:30Done
Weights are cumulative: what the scale reads when that pour finishes.
How THE COFFEESHOP brews it
- Filter
Paper Filter [Cone] 1-2杯用, said in the original. Show the evidence.
“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”
said in the original · 準備するもの section
- Filter rinsed first
Yes, said in the original. Show the evidence.
“セットしたペーパーフィルターにお湯を湯通しする”
said in the original · 前準備 step ②
- Stirring and swirling
5 stirs with a spoon immediately after first pour, said in the original. Show the evidence.
“40gのお湯を回しながら注ぎ、すぐにスプーンで5回攪拌”
said in the original · 1投目 step
- Grinder
TIMEMORE C3, #16, said in the original. Show the evidence.
“グラインダーTIMEMORE C3”
said in the original · 準備するもの section
- Drains in
2:30, said in the original. Show the evidence.
“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”
said in the original · end of recipe; upper end of stated range used, 150 s
What it makes
- Body
medium, worked out from the recipe. Show the evidence.
シルクのような口当たり
worked out from the recipe · 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, worked out from the recipe. Show the evidence.
Paper Filter [Cone]
worked out from the recipe · paper cone filter with no further agitation after the bloom stir produces a clean, clear cup
- Suits
light, medium roasts, said in the original. Show the evidence.
“コーヒー豆 18g（浅煎り～中煎り程度を想定）”
said in the original · 準備するもの section explicitly states light to medium roast is assumed
Where the original recipe does not say how the coffee tastes, the flavour here is an estimate.
More recipes
- A Better 1 Cup V60 TechniqueBy James HoffmannA five-pour pulse method for a single 250 g cup, designed to be easy to repeat and forgiving across different kettles and grinders.1:16.7 · 15g / 250g · 3:00
- Tim Wendelboe V60A straightforward home pourover guide aimed at beginners who want a clean, balanced cup without bitterness.1:15.4 · 32.5g / 500g
- Patrik Rolf V60A six-pour V60 recipe brewed frequently at a specialty roastery, developed while preparing for the World Brewers Championship.1:15 · 20g / 300g · 3:25
Credit and corrections
This recipe is THE COFFEESHOP’s. We have written out the numbers and linked to the original.