Origami

Name: Origami, after Kopikalyan Tokyo
Yield: 300 g
Ingredients: 18 g coffee; 300 g water

after Kopikalyan Tokyo

Coffee : water

1:16.7

18 to 300 gBloom and 4 pours.

What it brings out

Clarity ours

Brewsign in to brew it

Roast

Light
Medium
Dark

Light to medium, per the source

Provenance

Kopikalyan Tokyo's Origami: a bloom, then four pours every 30 seconds.

Source

Origami with Kopikalyan Tokyo: Special feature vol. 3 (opens in a new tab)

Tips draw on (7)

What we changed: Nothing. Every value as published, in our words.

Values per Kopikalyan Tokyo, unless marked "ours".

Recipes credited to people or brands are our retelling of what they published. Bunchum is not affiliated with them, and they have not reviewed or endorsed this app. Names and trademarks belong to their owners.

Water over time

0:00 to 0:30
Bloom40 g
Cone paper with the ribs folded. Pour 40 g and let it bloom for 30 seconds.
0:30 to 1:00
Pour 1to 100 g
Pour up to 100 g, from 0:30 to 1:00.
1:00 to 1:30
Pour 2to 160 g
Pour up to 160 g, from 1:00 to 1:30.
1:30 to 2:00
Pour 3to 220 g
Pour up to 220 g, from 1:30 to 2:00.
2:00 to 2:30
Pour 4to 300 g
Pour up to 300 g, from 2:00 to 2:30.
after
Drawdown
Let it drain.

Values as published; the times are for this amount.Adapt as a copy

Four sides of the cup

Clarity: Clean, separated flavours, little sediment. Our reading: A paper filter keeps oils and fine particles out of the cup.

Our tips

For your next brew: try it and taste.

Grind

Medium

Sour or thin: grind a little finer. Bitter or drying: a little coarser.
moves extraction
New coffee, same roast level: keep the recipe and change only the grind.

Coffee : water

Water

92 °C

Hotter water extracts more: stay hot for light roasts, go cooler for darker ones.
moves extraction

MAKE IT YOURS

Brew this at your batch size.

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