The Origami Dripper Recipe Masterlist

Here is the masterlist of Origami recipes. A few created by dripcult and many from around the web.

Each recipe will be noted with available information.

Please remember, each recipe may need to be dialed in for your tastes and for the roast your are trying to brew. Before you write off any recipe, try making your own adjustments (water temp, grind size, water ratio, pour style, timing, etc).

This list is always growing and evolving. We will try to add as many recipe's as can find and attribute them as best we can. If you have a recipe you would like to add, please give us a shout.

 

555 Recipe - Wave Filter

Brewing Device: Ceramic or Resin Origami

Dose: 15g

Ratio: 1:15

Total Brew Amount: 225g

Grind Size: Medium

Water Temperature: 94°C (201°F)

Pouring Pattern (ml): 45/180 - 45g bloom

Total Brew Time: 2:30 - 3:00

Instructions:

  1. Rinse the paper and pre-heat the Origami dripper
  2. Pour in 15g of coffee. Shake or tap the dripper to level out the coffee grounds
  3. Start timer, Pour 45g of water and let the coffee bloom for 0:45 seconds
  4. At 0:45, pour the remaining water in a circular motion covering the coffee bed until you hit the water total of 250g
  5. The brew should finish around the 2:30 - 3:00 mark

Recipe Notes: Grind size may need adjustment depending on the finish time. If it is before the 2:30 mark, you will need to grind finer. This recipe should brew a smooth and round cup of coffee. If the flavors are too muted or subtle try adding more agitation or height during the second pour or pour at a slower speed pushing to the 3:00 mark

 

Kurasu Origami Dripper Original Recipe

Brewing Device: Ceramic Origami Dripper

Dose: 15g

Ratio: 1:16/17

Total Brew Amount: 250g

Grind Size: Medium-fine

Water Temperature: 93°C (200°F)

Pouring Pattern (ml): 40/110/100 - 40 sec bloom

Total Brew Time: 1:30

Instructions:

  1. Rinse the paper and pre-heat the Origami dripper
  2. Pour in 15g of coffee. Shake dripper to flatten the coffee grounds
  3. Start timer, pour 40g of water to bloom the coffee. Let the coffee bloom for 40 seconds
  4. At 0:40, pour 110g within 10 seconds for a total of 150g
  5. At 1:00, pour the remaining 100ml within 10 seconds for a total 250g
  6. At 1:30, pull the dripper off the carafe/cup even if there is still water in the dripper

Recipe Notes: When grinding medium-fine, it is important to remove the dripper at 1:30 so that no bitter or unpleasant flavors enter your cup. Make sure to stir or swirl the coffee before serving to properly mix the cup.

Credit: https://www.youtube.com/watch?v=epkWs-Eo4m4&ab_channel=KurasuKyoto


Kurasu Origami Dripper Updated 2024 Recipe

Brewing Device: Ceramic Origami Dripper

Dose: 15g

Ratio: 1:18

Total Brew Amount: 270g

Grind Size: Medium-fine

Water Temperature: 88°C-90℃ (190°F-194°F)

Pouring Pattern (ml): 40/130/100 - 40 sec bloom

Total Brew Time: 1:20

Instructions:

  1. Rinse the paper and pre-heat the Origami dripper
  2. Pour in 15g of coffee. Shake dripper to flatten the coffee grounds
  3. Start timer, pour 40ml of water to bloom the coffee. Let the coffee bloom for 30 seconds
  4. At 0:30 secs, slowly pour 130ml for a total of 170ml
  5. At 1:00, quickly pour the remaining 100ml for a total 270ml
  6. At 1:20, pull the dripper off the carafe even if there is still water in the dripper

Recipe Notes: When grinding medium-fine, it is important to remove the dripper at 1:20 so that no bitter or unpleasant flavors enter your cup. You can grind coarse for a lighter, more subtle flavored coffee. This recipe should yield a not too strong, but very sweet and mild cup.

Credit: Kurasu Website


Sherry’s Origami Air S Recipe - Kalita flat bottom filter

Brewing Device: Resin Air S Origami Dripper

Dose: 18g

Ratio: 1:15

Total Brew Amount: 270g

Grind Size: Medium-coarse

Water Temperature: 93°C (200°F)

Pouring Pattern (ml): 60/140/70 - 40 sec bloom

Total Brew Time: 2:00

Instructions:

  1. Pour in 18g of coffee into the dripper. Shake dripper to flatten the coffee grounds
  2. Start timer, pour 60ml of water in a circular motion around the rim of the filter. Let it bloom for 20 seconds
  3. At 0:20, add 140g of water in a circular motion around the rim again
  4. Between 0:50-1:00, pour into the center of the slurry until you reacht the total brew amount of 270g
  5. Total brew time should be 2:00

Recipe Notes: If your draw down is faster than 2:00 than consider a finer grind. There is no need to preheat the resin dripper.

Credit: Sherry’s Origami Air S recipe


Coffee with April Origami Dripper Recipe

Brewing Device: Ceramic Origami

Dose: 12g

Ratio: 1:16/17

Total Brew Amount: 200g

Grind Size: Medium-fine

Water Temperature: 94°C (201°F)

Pouring Pattern (ml):100/100 - 100g bloom

Total Brew Time: 3:00

Instructions:

  1. Rinse the paper and pre-heat the Origami dripper
  2. Pour in 12g of coffee. Shake dripper to level out the coffee grounds
  3. Start timer, pour 100g of water aggressively within the first 10 seconds to bloom the coffee. Let the coffee bloom for 1:10
  4. At 1:10, pour the remaining 100g of water. Pour on the rim, or edges, to bring the coffee back down and then pour in a circular motion in the middle
  5. At 3:00, remove the brewer

Recipe Notes: This recipe works best with the Kalita wave filters. If your brew stalls out after the second pour you can grind coarser or use a medium/dark roast. Typical for the recipe to finish at the 2:50 mark.

Credit: https://www.youtube.com/watch?v=Gx8KeuJFCpI&ab_channel=CoffeewithApril


FUGLEN Origami Dripper Recipe - Conical Filter

Brewing Device: Ceramic Origami

Dose: 15g

Ratio: 1:16/17

Total Brew Amount: 250g

Grind Size: Medium

Water Temperature: 90-93°C (194-200°F)

Pouring Pattern (ml): 40/40/170 - 40g bloom

Total Brew Time: 2:00 - 2:30

Instructions:

  1. Rinse the paper and pre-heat the Origami dripper
  2. Pour in 15g of coffee. Shake or tap the dripper to level out the coffee grounds
  3. Start timer, Pour 40g of water and let the coffee bloom for 0:40 seconds
  4. At 0:40, pour another 40g of water in a circular motion covering the coffee bed
  5. When you hit 80g of water, start a center pour in the middle of the dripper and pour until you reach the total brew amount of 250g
  6. The brew should finish around the 2:00 - 2:30 mark

Recipe Notes: Grind size may need adjustment depending on the finish time. If it is before the 2:00 mark, you will need to grind finer. If it is after the 2:30 mark, you will need to grind more coarse.

Credit: https://www.youtube.com/watch?v=syrKtnjxqn0&ab_channel=ORIGAMI


Carlos Medina’s Origami Recipe

Brewing Device: Origami

Dose: 15.5g

Ratio: 1:16

Total Brew Amount: 250

Grind Size: Medium - Medium-Coarse

Water Temperature: 91°C (195°F)

Pouring Pattern (ml): 50/50/50/50/50 - 50g bloom

Total Brew Time: 2:45

Instructions:

  1. Rinse the paper and pre-heat the Origami dripper
  2. Pour in 15.5g of coffee. Shake or tap the dripper to level out the coffee grounds
  3. Start timer, pour 50g of water in a circular motion spiraling out and in. Then let the coffee bloom for 30 seconds
  4. At 0:30, pour 50g of water in a circular motion spiraling out and in
  5. At 1:00, pour 50g of water in a circular motion spiraling out and in
  6. At 1:30, pour 50g of water in a circular motion spiraling out and in
  7. At 2:00, pour 50g of water in a circular motion spiraling out and in
  8. Let drip until 2:45 mark then pull the dripper

Recipe Notes: Grind settings may need to be adjusted if you cannot hit the 2:40-2:45 brew time mark

Reference: https://www.youtube.com/watch?v=f1_Cc2ygvM0&ab_channel=KyleRowsell