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Brew Guides

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Colombia La Rivera Sudan Rume

Colombia La Rivera Sudan Rume

Colombia Anaerobic Washed Ultra Light
Lychee | Pineapple | Floral Honey | Vanilla

Overview

Origami & Hario Cone

Coffee: 15g

Water: 240g @ 205°F

Grind

651µm

Grind Calculator →

Recipe

0:00 Bloom — 30g
0:30 Heavy Spiral Pour — 100g
0:45 Spiral Pour — 170g
1:10 Spiral Pour — 240g
2:10 Drain

Overview

Coffee: 19g

Yield: 46g

Recipe

Line Pressure: 0–3.5s

9 Bar: 21s

Colombia El Jardin Gesha

Colombia El Jardin Gesha

Colombia Anaerobic Washed Light
Nectarine | White Flower | Blackberry | Honey

Overview

Origami & Hario Cone

Coffee: 15g

Water: 240g @ 205°F

Grind

638µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Heavy Spiral Pour — 90g
0:50 Spiral Pour — 140g
1:15 Spiral Pour — 190g
1:35 Spiral Pour — 240g
3:50 Drain

Overview

Coffee: 19g

Yield: 50g

Recipe

Line Pressure: 0–3.5s

9 Bar: 23s

Colombia Edward Sandoval Chiroso

Colombia Edward Sandoval Chiroso

Colombia Washed Moderate
Grapefruit | Prune | Raw Sugar | Minerality

Overview

Origami & Hario Cone

Coffee: 15g

Water: 240g @ 203°F

Grind

695µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Heavy Spiral Pour — 90g
0:45 Spiral Pour — 140g
1:00 Spiral Pour — 190g
1:15 Spiral Pour — 240g
3:25 Drain

Overview

Coffee: 19g

Yield: 48g

Recipe

Line Pressure: 0–3.5s

9 Bar: 25s

Colombia Juan Jimenez Pink Bourbon

Colombia Juan Jimenez Pink Bourbon

Colombia Washed Light
Bubble Gum | Tangerine | Panela | Apple

Overview

Origami & Hario Cone

Coffee: 20g

Water: 320g @ 205°F

Grind

618µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Center Pour — 120g
0:50 Spiral Pour — 200g
1:05 Spiral Pour — 250g
1:30 Spiral to Center — 320g
3:00 Drain

Overview

Coffee: 19g

Yield: 53g

Recipe

Line Pressure: 0–3.5s

9 Bar: 28s

Decaf Colombia Sebastian Ramirez Red Fruits

Decaf Colombia Sebastian Ramirez Red Fruits

Colombia Dry Washed Moderate
Strawberry | Milk Chocolate | Cane Sugar | Banana

Overview

Coffee: 19g

Yield: 50g

Recipe

Line Pressure: 0–3.5s

9 Bar: 20s

Overview

Origami & Kalita Wave 185

Coffee: 20g

Water: 300g @ 202°F

Grind

556µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Heavy Spiral Pour — 140g
0:45 Spiral Pour — 200g
1:00 Spiral Pour — 240g
1:20 Heavy Spiral Pour — 300g
3:35 Drain
Peru La Margarita Gesha

Peru La Margarita Gesha

Peru Dry Washed Light
Jasmine | White Grape | Black Tea | Refined

Overview

Origami & Kalita Wave 185

Coffee: 15g

Water: 240g @ 205°F

Grind

590µm

Grind Calculator →

Recipe

0:00 Bloom — 30g
0:30 Heavy Spiral Pour — 100g
0:50 Spiral Pour — 170g
1:15 Spiral Pour — 240g
3:30 Drain

Overview

Coffee: 19g

Yield: 47g

Recipe

Line Pressure: 0–3.5s

9 Bar: 25s

Ecuador La Papaya Oak Barrel Anaerobic

Ecuador La Papaya Oak Barrel Anaerobic

Ecuador Anaerobic Natural Ultra Light
Blackberry | Pineapple | Chocolate | Juicy

Overview

Origami & Kalita Wave 185

Coffee: 20g

Water: 320g @ 200°F

Grind

550µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Spiral Pour — 140g
1:00 Spiral Pour — 200g
1:20 Spiral Pour — 260g
1:45 Spiral Pour — 320g
3:20 Drain

Overview

Coffee: 19g

Yield: 42g

Recipe

Line Pressure: 0–3.5s

9 Bar: 22s

Peru El Mirante Gesha

Peru El Mirante Gesha

Peru Washed Moderate
Date | Orange Blossom | Sweet Lemon | Caramel

Overview

Origami & Kalita Wave 185

Coffee: 15g

Water: 240g @ 205°F

Grind

550µm

Grind Calculator →

Recipe

0:00 Bloom — 30g
0:30 Spiral Pour — 100g
0:50 Spiral Pour — 170g
1:10 Spiral Pour — 240g
4:00 Drain

Overview

Coffee: 19g

Yield: 46g

Recipe

Line Pressure: 0–3.5s

9 Bar: 23s

Colombia Las Moras

Colombia Las Moras

Colombia Washed Moderate
Hibiscus | Caramel | Cherry | Crisp Apple

Overview

Origami & Hario Cone

Coffee: 20g

Water: 320g @ 202°F

Grind

566µm

Grind Calculator →

Recipe

0:00 Bloom — 50g
0:30 Center Pour — 120g
0:50 Spiral Pour — 180g
1:20 Spiral Pour — 220g
1:45 Spiral Pour — 280g
2:00 Spiral Pour — 320g
4:25 Drain

Overview

Coffee: g

Yield: g

Recipe

Line Pressure: 0–3.5s

9 Bar: s

Overview

Origami & Hario Cone

Coffee: 20g

Water: 320g @ 202°F

Grind

573µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Center Pour — 120g
0:50 Spiral Pour — 180g
1:20 Spiral Pour — 220g
1:45 Spiral Pour — 280g
2:00 Spiral Pour — 320g
3:05 Drain

Overview

Coffee: 19g

Yield: 39g

Recipe

Line Pressure: 0–3.5s

9 Bar: 26s

Overview

Origami & Hario Cone

Coffee: 20g

Water: 320g @ 202°F

Grind

622µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Center Pour — 120g
0:50 Spiral Pour — 180g
1:20 Spiral Pour — 220g
1:45 Spiral Pour — 280g
2:00 Spiral Pour — 320g
3:45 Drain

Overview

Coffee: 19g

Yield: 48g

Recipe

Line Pressure: 0–3.5s

9 Bar: 25s

Overview

Origami & Hario Cone

Coffee: 20g

Water: 320g @ 202°F

Grind

536µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Center Pour — 120g
0:50 Spiral Pour — 220g
1:20 Spiral Pour — 220g
1:45 Spiral Pour — 280g
2:00 Spiral Pour — 320g
3:30 Drain

Overview

Coffee: 20g

Yield: 42g

Recipe

Line Pressure: 0–3.5s

9 Bar: 28s

Overview

Origami & Hario Cone

Coffee: 20g

Water: 320g @ 202°F

Grind

522µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Center Pour — 120g
0:50 Spiral Pour — 180g
1:20 Spiral Pour — 220g
1:45 Spiral Pour — 280g
2:00 Spiral Pour — 320g
3:30 Drain

Overview

Coffee: 20g

Yield: 40g

Recipe

Line Pressure: 0–3.5s

9 Bar: 28s

Honduras Edgardo Reyes

Honduras Edgardo Reyes Archive

Honduras Dry Washed Ultra Light
Apricot | Brown Sugar | Citrus | Silky

Overview

Origami & Kalita Wave 185

Coffee: 18g

Water: 300g @ 202°F

Grind

543µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Heavy Spiral Pour — 140g
1:00 Spiral Pour — 220g
1:25 Slow Spiral Pour — 300g
4:00 Drain

Overview

Coffee: 20g

Yield: 42g

Recipe

Line Pressure: 0–3.5s

9 Bar: 28s

Ecuador La Papaya Gesha Natural

Ecuador La Papaya Gesha Natural Archive

Ecuador Natural Moderate
Raspberry | Cherry | Rose | Almond

Overview

Origami & Kalita Wave 185

Coffee: 16g

Water: 256g @ 204°F

Grind

688µm

Grind Calculator →

Recipe

Bloom — 40g
0:30 Center to Spiral — 120g
1:05 Center to Spiral — 180g
1:45 Center to Spiral — 256g
3:15 Drain
Ethiopia Mustefa Abakeno

Ethiopia Mustefa Abakeno Archive

Ethiopia Washed Light
Cranberry | Oolong Tea | Golden Raisin | Clove

Overview

Origami & Hario Cone

Coffee: 20g

Water: 320g @ 203°F

Grind

720µm

Grind Calculator →

Recipe

0:00 Bloom — 50g
0:30 Center Pour — 140g
0:55 Spiral Pour — 230g
1:30 Spiral Pour — 320g
3:30 Drain

Overview

Coffee: 19g

Yield: 45g

Recipe

Line Pressure: 0–3.5s

9 Bar: 33s

Nepal Illam Natural

Nepal Illam Natural Archive

Nepal Anaerobic Natural Light
Blood Orange | Kumquat | Black Tea | Cacao Nib

Overview

Origami & Kalita Wave 185

Coffee: 15g

Water: 240g @ 205°F

Grind

590µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Heavy Spiral Pour — 140g
0:45 Heavy Spiral Pour — 190g
1:00 Heavy Spiral Pour — 240g
1:35 Drain

Overview

Coffee: 19g

Yield: 47g

Recipe

Line Pressure: 0–3.5s

9 Bar: 26s

California Condor Ridge Caturra

California Condor Ridge Caturra Archive

California Washed Light
Nectarine | Raw Sugar | Oolong Tea | Pear

Overview

Origami & Cafec Cone

Coffee: 15g

Water: 225g @ 205°F

Grind

590µm

Grind Calculator →

Recipe

0:00 Bloom — 30g
0:30 Center Pour — 125g
1:00 Spiral Pour — 175g
1:30 Spiral Pour — 225g
2:30 Drain

Overview

Coffee: 17g

Yield: 38g

Recipe

Line Pressure: 0–3.5s

9 Bar: 29s

Colombia Diego Horta Pink Bourbon

Colombia Diego Horta Pink Bourbon Archive

Colombia Dry Washed Light
Orange | Lemongrass | Sugar Cane | Juicy

Overview

Origami & Hario Cone

Coffee: 20g

Water: 320g @ 205°F

Grind

700µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Spiral Pour — 110g
0:45 Spiral Pour — 180g
1:10 Spiral Pour — 250g
1:30 Spiral Pour — 320g
3:35 Drain

Overview

Coffee: 19g

Yield: 57g

Recipe

Line Pressure: 0–3.5s

9 Bar: 22s

Colombia Jonathan Gasca Pacamara

Colombia Jonathan Gasca Pacamara Archive

Colombia Thermal-Shock Moderate
Cherry | Chocolate Candy | Pomegranate Juice | Rose

Overview

Origami & Kalita Wave 185

Coffee: 16g

Water: 256g @ 192°F

Grind

610µm

Grind Calculator →

Recipe

0:00 Bloom — 50g
0:45 Center to Spiral — 150g
1:30 Center to Spiral — 200g
2:00 Spiral to Center — 256g
2:40 Drain

Overview

Coffee: g

Yield: g

Recipe

Line Pressure: 0–3.5s

9 Bar: s

Created Co x Onyx WOC

Created Co x Onyx WOC Archive

Ethiopia White Honey Moderate
Fruit Punch | White Tea | Mango | Silky

Overview

Coffee: g

Water: g @ °F

Grind

µm

Grind Calculator →

Overview

Coffee: g

Yield: g

Recipe

Line Pressure: 0–3.5s

9 Bar: s

Colombia Gabriel Castaño

Colombia Gabriel Castaño Archive

Colombia Washed Light
Grapefruit | Dried Apricot | Fig | Walnut

Overview

Origami & Hario Cone

Coffee: 18g

Water: 280g @ 204°F

Grind

645µm

Grind Calculator →

Recipe

0:00 Bloom — 40g
0:30 Spiral Pour — 120g
0:55 Spiral Pour — 200g
1:20 Spiral Pour — 280g
2:40 Drain

Overview

Coffee: 18g

Yield: 38g

Recipe

Line Pressure: 0–3.5s

9 Bar: 26s

EU: Ethiopia Guji Bookkisa

EU: Ethiopia Guji Bookkisa Archive

Ethiopia Natural Ultra Light
Raspberry | White Tea | Pink Guava | Silky

Overview

Origami & Hario Cone

Coffee: 20g

Water: 300g @ 200°F

Grind

526µm

Grind Calculator →

Recipe

0:00 Bloom — 50g
0:30 Center Pour — 150g
1:00 Center to Spiral — 220g
1:30 Spiral Pour — 300g
3:30 Drain

Overview

Coffee: 17g

Yield: 42g

Recipe

Line Pressure: 0–3.5s

9 Bar: 24s

EU: Colombia Juan Jimenez Pink Bourbon

EU: Colombia Juan Jimenez Pink Bourbon Archive

Colombia Washed Light
Grapefruit | Yellow Pear | Bubble Gum | Refined Sugar

Overview

Origami & Sibarist Fast

Coffee: 18.8g

Water: 300g @ 200°F

Grind

530µm

Grind Calculator →

Recipe

0:00 Bloom — 60g
0:30 Spiral Pour — 100g
1:00 Center to Spiral — 200g
1:30 Center to Spiral — 300g
2:30 Drain

Overview

Coffee: 17g

Yield: 42g

Recipe

Line Pressure: 0–3.5s

9 Bar: 24s

EU: Ecuador La Soledad Sidra

EU: Ecuador La Soledad Sidra Archive

Ecuador Washed Ultra Light
Pink Apple | Watermelon | Rose

Overview

Kalita Wave & Kalita Wave 185

Coffee: 20g

Water: 310g @ 208°F

Grind

750µm

Grind Calculator →

Recipe

0:00 Bloom — 60g
0:45 Spiral to Center — 160g
1:30 Center to Spiral — 310g
2:45 Drain

Overview

Coffee: 21g

Yield: 50g

Recipe

Line Pressure: 0–3.5s

9 Bar: 27s

EU: Ecuador Jose Jijon

EU: Ecuador Jose Jijon Archive

Ecuador Dry Washed Expressive Dark
Raw Sugar | Pumpkin | Clementine | Crisp Apple

Overview

Orea v$ & Sibarist Fast Flat

Coffee: 20g

Water: 335g @ 205°F

Grind

750µm

Grind Calculator →

Recipe

0:00 Bloom — 60g
0:45 Spiral to Center — 150g
1:30 Spiral Pour — 335g
2:25 Drain

Overview

Coffee: 21g

Yield: 45g

Recipe

Line Pressure: 0–3.5s

9 Bar: 25s

EU: Colombia Carlos Torres Pink Bourbon

EU: Colombia Carlos Torres Pink Bourbon Archive

Colombia Dry Washed Expressive Dark
Pink Grapefruit | Green Grape | Bubblegum | Lime

Overview

V60 & Cafec Cone

Coffee: 15g

Water: 250g @ 208°F

Grind

700µm

Grind Calculator →

Recipe

Bloom — 45g
1:00 Center to Spiral — 250g

Overview

Coffee: 19.5g

Yield: 55g

Recipe

Line Pressure: 0–3.5s

9 Bar: 24s

EU: Colombia Juan Jimenez Pink Bourbon

EU: Colombia Juan Jimenez Pink Bourbon Archive

Colombia Dry Washed
Grapefruit | Confectioners Sugar | Brown Sugar | Sweet Lemon

Overview

Origami & Sibarist Fast

Coffee: 18.8g

Water: 300g @ 200°F

Grind

530µm

Grind Calculator →

Recipe

0:00 Bloom — 60g
0:30 Spiral Pour — 100g
1:00 Center to Spiral — 200g
1:30 Center to Spiral — 300g
2:33 Drain

Overview

Coffee: 19g

Yield: 43g

Recipe

Line Pressure: 0–3.5s

9 Bar: 24s