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Brew Guides
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Monarch
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick & Syrupy
Overview
Kalita Wave & 185
Coffee: 25g
Water: 400g @ 200°F
Recipe
0:00
Bloom — 50g
0:30
Heavy Spiral Pour — 160g
0:45
Spiral Pour — 220g
1:05
Spiral Pour — 280g
1:30
Spiral Pour — 340g
2:00
Spiral Pour — 400g
3:30
Drain
Overview
Coffee: 19g
Yield: 47g
Geometry
Berries | Stone Fruit | Earl Grey | Honeysuckle | Round
Overview
Origami & Hario Cone
Coffee: 25g
Water: 400g @ 205°F
Recipe
0:00
Bloom — 50g
0:30
Spiral Pour — 160g
0:45
Spiral Pour — 220g
1:05
Spiral Pour — 280g
1:30
Spiral Pour — 340g
2:00
Spiral Pour — 400g
3:35
Drain
Overview
Coffee: 20g
Yield: 47g
Southern Weather
Milk Chocolate | Plum | Candied Walnuts | Juicy & Citrus Finish
Overview
Kalita Wave & 185
Coffee: 25g
Water: 300g @ 200°F
Recipe
0:00
Bloom — 40g
0:30
Center Pour — 120g
0:50
Spiral pour — 180g
1:10
Spiral pour — 240g
1:30
Spiral pour — 300g
2:30
Drain
Overview
Coffee: 20g
Yield: 45g
Tropical Weather
Mixed Berries | Sweet Tea | Raw Honey | Plum
Overview
Origami & Cone
Coffee: 15g
Water: 250g @ 200°F
Recipe
0:00
Bloom — 50g
0:30
Center Pour — 150g
1:30
Spiral pour — 250g
3:00
Drain
Overview
Coffee: 19g
Yield: 45g
Cold Brew
Cocoa | Dates | Brown Sugar | Stone Fruit | Creamy
Overview
Toddy Gallon & Toddy Paper & Mesh
Coffee: 283g
Water: 1750g @ 80°F
Power Nap
Brown Sugar | Cocoa | Silky | Floral | Peach
Overview
Kalita Wave & Kalita Wave 185
Coffee: 25g
Water: 400g @ 205°F
Recipe
0:00
Bloom — 50g
0:30
Heavy Spiral Pour — 160g
0:45
Spiral Pour — 220g
1:20
Spiral Pour — 280g
1:47
Spiral Pour — 340g
2:20
Spiral Pour — 400g
4:30
Drain
Overview
Coffee: 19g
Yield: 45g
Seasonal East Africa - (PRODUCT)RED
Nectarine | Milk Chocolate | Sugar Cane | Cranberry
Overview
Origami & Hario Cone
Coffee: 20g
Water: 300g @ 202°F
Recipe
0:00
Bloom — 50g
0:30
Spiral Pour — 120g
1:10
Spiral Pour — 220g
1:45
Spiral Pour — 300g
3:10
Drain
Overview
Coffee: 19g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 27s
USA Cycling
Dark Chocolate | Molasses | Red Wine | Dried Berries | Thick + Syrupy
Overview
Kalita Wave & 185
Coffee: 25g
Water: 400g @ 200°F
Recipe
0:00
Bloom — 50g
0:30
Heavy Spiral Pour — 160g
0:45
Spiral Pour — 220g
1:05
Spiral Pour — 280g
1:30
Spiral Pour — 340g
2:00
Spiral Pour — 400g
3:30
Drain
Overview
Coffee: 19g
Yield: 47g
Recipe
Line Pressure: 0–3.5s
9 Bar: 23s
Nepal Illam Natural
Blood Orange | Kumquat | Black Tea | Cacao Nib
Overview
Origami & Kalita Wave 185
Coffee: 15g
Water: 240g @ 205°F
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
Colombia Jairo Arcila Rose Process
Rose | Grapefruit | Honey | Mango
Overview
Origami & Kalita Wave 185
Coffee: 18g
Water: 280g @ 200°F
Recipe
0:00
Bloom — 40g
0:30
Heavy Spiral Pour — 120g
0:50
Spiral Pour — 180g
1:10
Spiral Pour — 220g
1:30
Spiral Pour — 280g
2:35
Drain
Overview
Coffee: 19g
Yield: 47g
Recipe
Line Pressure: 0–3.5s
9 Bar: 23s
Peru La Margarita Gesha
Jasmine | White Grape | Black Tea | Refined
Overview
Origami & Kalita Wave 185
Coffee: 15g
Water: 240g @ 205°F
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
California Condor Ridge Caturra
Nectarine | Raw Sugar | Oolong Tea | Pear
Overview
Origami & Cafec Cone
Coffee: 15g
Water: 225g @ 205°F
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
Ecuador La Papaya Oak Barrel Anaerobic
Blackberry | Pineapple | Chocolate | Juicy
Overview
Origami & Kalita Wave 185
Coffee: 20g
Water: 320g @ 200°F
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
Colombia Nestor Lasso Ombligon
Cherry | Chocolate Ganache | Pomegranate | Candy
Overview
Origami & Sibarist Fast
Coffee: 20g
Water: 280g @ 200°F
Recipe
0:00
Bloom — 50g
0:30
Spiral Pour — 120g
1:10
Center to Spiral — 200g
2:00
Center to Spiral — 280g
3:00
Drain
Overview
Coffee: 19g
Yield: 43g
Recipe
Line Pressure: 0–3.5s
9 Bar: 24s
Peru El Mirante Gesha
Date | Orange Blossom | Sweet Lemon | Caramel
Overview
Origami & Kalita Wave 185
Coffee: 15g
Water: 240g @ 205°F
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
Decaf Colombia El Vergel Co-Ferment
Watermelon | Powdery Candy | Honeycomb | Caramel
Overview
Oragami & Hario Cone
Coffee: 18g
Water: 300g @ 205°F
Recipe
0:00
Bloom — 40g
0:30
Heavy Spiral Pour — 140g
1:00
Spiral Pour — 220g
1:25
Spiral Pour — 300g
2:40
Drain
Overview
Coffee: 19g
Yield: 51g
Recipe
Line Pressure: 0–3.5s
9 Bar: 23s
Ecuador La Papaya Typica Natural
Strawberries & Cream | Vanilla | Raisin | Milk Chocolate
Overview
Origami & Kalita Wave 185
Coffee: 15g
Water: 235g @ 201°F
Recipe
0:00
Bloom — 30g
0:30
Center to Spiral — 105g
0:55
Spiral Pour — 170g
1:20
Spiral Pour — 235g
3:10
Drain
Overview
Coffee: 19.5g
Yield: 46g
Recipe
Line Pressure: 0–3.5s
9 Bar: 24s
Colombia La Riviera SL28
Prune | Black Tea | Nectarine | Juicy
Overview
Origami & Kalita Wave 185
Coffee: 20g
Water: 300g @ 205°F
Recipe
0:00
Bloom — 40g
0:30
Heavy Spiral Pour — 120g
0:45
Spiral Pour — 180g
1:05
Spiral Pour — 220g
1:30
Spiral Pour — 300g
3:00
Drain
Overview
Coffee: 18.5g
Yield: 36g
Recipe
Line Pressure: 0–3.5s
9 Bar: 26s
Honduras Marysabel & Moises Gesha
Meyer Lemon | Hibiscus | Cacao | Panela
Overview
Oragami & Hario Cone
Coffee: 16g
Water: 250g @ 205°F
Recipe
0:00
Bloom — 40g
0:30
Heavy Spiral Pour — 110g
0:50
Spiral Pour — 180g
1:15
Spiral Pour — 250g
3:00
Drain
Overview
Coffee: 19g
Yield: 47.5g
Recipe
Line Pressure: 0–3.5s
9 Bar: 25s
Colombia Brayan Smith Gesha
Orange Blossom | Caramel | Fuji Apple | Silky
Overview
Origami & Hario Cone
Coffee: 20g
Water: 315g @ 204°F
Recipe
0:00
Bloom — 40g
0:30
Center to Spiral — 120g
0:50
Spiral Pour — 185g
1:10
Spiral Pour — 250g
1:30
Spiral Pour — 315g
3:00
Drain
Overview
Coffee: 18.5g
Yield: 38g
Recipe
Line Pressure: 0–3.5s
9 Bar: 27s
Panama Elida Estate Falda Anaerobic
Violet | Chocolate Bonbon | Hibiscus | Creamy
Overview
Origami & Hario Cone
Coffee: 16g
Water: 265g @ 204°F
Recipe
0:00
Bloom — 40g
0:30
Center to Spiral — 120g
1:05
Spiral Pour — 190g
1:35
Spiral Pour — 265g
2:55
Drain
Overview
Coffee: 19g
Yield: 46g
Recipe
Line Pressure: 0–3.5s
9 Bar: 26s
Ethiopia Korma Kontoma G1
Cranberry | Tangerine | Panela | Raisin
Overview
Origami & Hario Cone
Coffee: 15g
Water: 250g @ 204°F
Recipe
0:00
Bloom — 50g
0:30
Spiral Pour — 150g
1:20
Spiral Pour — 250g
3:00
Drain
Overview
Coffee: 19g
Yield: 47g
Recipe
Line Pressure: 0–3.5s
9 Bar: 25s
Panama Finca Deborah Nirvana Gesha
Grape Soda | Lime | Violet | Jasmine
Overview
Origami & Kalita Wave 185
Coffee: 16g
Water: 250g @ 202°F
Recipe
0:00
Bloom — 30g
0:40
Spiral Pour — 100g
1:05
Spiral Pour — 175g
1:30
Spiral Pour — 250g
2:45
Drain
Overview
Coffee: 19g
Yield: 42g
Recipe
Line Pressure: 0–3.5s
9 Bar: 24s
Colombia La Riviera Nitro Watermelon
Watermelon | Raspberry | Green Apple | Rose
Overview
Origami & Origami Cone
Coffee: 16g
Water: 250g @ 204°F
Recipe
0:00
Bloom — 30g
0:35
Center to Spiral — 110g
1:00
Spiral Pour — 180g
1:30
Spiral Pour — 250g
2:00
Drain
2:05
Dilute — 10g
Overview
Coffee: 20g
Yield: 46g
Recipe
Line Pressure: 0–3.5s
9 Bar: 23s
Peru Flores Family Gesha
Jasmine | Raisin | White Tea | Melon
Overview
Origami & Hario Cone
Coffee: 18g
Water: 280g @ 202°F
Recipe
0:00
Bloom — 40g
0:35
Center Pour — 100g
1:00
Spiral Pour — 160g
1:25
Spiral Pour — 220g
1:50
Spiral Pour — 280g
3:45
Drain
Overview
Coffee: 18g
Yield: 36g
Recipe
Line Pressure: 0–3.5s
9 Bar: 24s
Rwanda Kanzu Station Natural
Dried Apricot | Canteloupe | Agave | Bittersweet Chocolate
Overview
Origami & Kalita Wave 185
Coffee: 16g
Water: 250g @ 205°F
Recipe
0:00
Bloom — 30g
0:30
Heavy Spiral Pour — 130g
1:05
Spiral Pour — 190g
1:35
Spiral Pour — 250g
3:20
Drain
Overview
Coffee: 19g
Yield: 48g
Recipe
Line Pressure: 0–3.5s
9 Bar: 24s
Burundi Campazi Natural
Grapefruit | Concord Grape | Honey | Butterscotch
Overview
Origami & Hario Cone
Coffee: 18g
Water: 270g @ 204°F
Recipe
0:00
Bloom — 40g
0:30
Heavy Spiral Pour — 120g
0:55
Spiral Pour — 170g
1:20
Spiral Pour — 220g
1:45
Spiral Pour — 270g
3:20
Drain
Overview
Coffee: 19g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 23s
Rwanda Kanzu Station
Apricot | Honeycomb | Tangerine | Black Tea
Overview
Origami & Origami Cone
Coffee: 18g
Water: 280g @ 205°F
Recipe
0:00
Bloom — 40g
0:30
Center Pour — 120g
1:00
Center to Spiral — 180g
1:30
Center to Spiral — 220g
2:00
Center to Spiral — 280g
3:35
Drain
Overview
Coffee: 19g
Yield: 46.6g
Recipe
Line Pressure: 0–3.5s
9 Bar: 20s
Burundi Long Miles Munyinya Hill
Fig | Cane Sugar | Blackberry | Caramel
Overview
Origami & Hario Cone
Coffee: 20g
Water: 320g @ 202°F
Recipe
0:00
Bloom — 40g
0:30
Center Pour — 120g
0:45
Spiral Pour — 170g
1:05
Spiral Pour — 220g
1:25
Spiral Pour — 270g
1:45
Spiral Pour — 320g
3:50
Drain
Overview
Coffee: 19.5g
Yield: 42g
Recipe
Line Pressure: 0–3.5s
9 Bar: 26s
Peru San Martin de Pangoa
Cherry | Yellow Pear | White Tea | Caramel
Overview
Origami & Kalita Wave 185
Coffee: 18g
Water: 275g @ 205°F
Recipe
0:00
Bloom — 40g
0:30
Spiral Pour — 110g
1:00
Spiral Pour — 165g
1:20
Spiral Pour — 220g
1:40
Spiral Pour — 275g
4:20
Drain
Overview
Coffee: 20g
Yield: 50g
Recipe
Line Pressure: 0–3.5s
9 Bar: 22s
Colombia Gabriel Castaño
Grapefruit | Dried Apricot | Fig | Walnut
Overview
Origami & Hario Cone
Coffee: 18g
Water: 280g @ 204°F
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
Ecuador La Papaya Typica
Peach | Honey | Hibiscus | Tart Apple
Overview
Origami & Kalita Wave 185
Coffee: 18g
Water: 280g @ 205°F
Recipe
0:00
Bloom — 40g
1:30
Heavy Spiral Pour — 140g
1:00
Spiral Pour — 220g
1:20
Spiral Pour — 280g
4:45
Drain
Overview
Coffee: 20g
Yield: 44g
Recipe
Line Pressure: 0–3.5s
9 Bar: 27s
Peru German Cubas Perez
Blackberry | Raisin | Oolong Tea | Clove
Overview
Origami & Kalita Wave 185
Coffee: 18g
Water: 280g @ 205°F
Recipe
0:00
Bloom — 40g
0:30
Heavy Spiral Pour — 140g
0:50
Spiral Pour — 220g
1:10
Spiral Pour — 280g
2:10
Drain
Overview
Coffee: 20g
Yield: 45g
Recipe
Line Pressure: 0–3.5s
9 Bar: 20s
Decaf Colombia Inzá San Antonio
Red Apple | Raw Sugar | Pear | Maple
Overview
Kalita Wave & Kalita Wave 185
Coffee: 25g
Water: 400g @ 206°F
Recipe
0:00
Bloom — 50g
0:30
Spiral pour — 160g
0:45
Spiral pour — 220g
1:05
Spiral pour — 280g
1:30
Spiral pour — 340g
2:00
Spiral pour — 400g
4:20
Drain
Overview
Coffee: 18g
Yield: 45g
Eclipse
Baker's Chocolate | Burnt Sugar | Smoked Vanilla Bean
Overview
French Press
Coffee: 25g
Water: 400g @ 205°F
Recipe
0:00
Add coffee first
0:00
Spiral Pour — 400g
0:30
Stir
1:30
Stir
2:30
Plunge
Overview
Coffee: 20g
Yield: 47g
Sources
Chocolate | Caramelized Citrus | Golden Raisin | Nutty
Overview
Kalita Wave & Kalita Wave 185
Coffee: 25g
Water: 400g @ 200°F
Recipe
0:00
Bloom — 50g
0:30
Heavy Spiral Pour — 160g
0:45
Spiral Pour — 220g
1:05
Spiral Pour — 280g
1:30
Spiral Pour — 340g
2:00
Spiral Pour — 400g
3:00
Drain
Overview
Coffee: 20g
Yield: 45g
Recipe
Line Pressure: 0–3.5s
9 Bar: 25s
Ecuador La Soledad Sidra "Wave"
Strawberry | Red Grape | Vanilla | Mango
Overview
Origami & Hario Cone
Coffee: 20g
Water: 320g @ 206°F
Recipe
0:00
Bloom — 50g
0:30
Spiral Pour — 140g
0:55
Spiral Pour — 230g
1:30
Spiral Pour — 320g
3:55
Drain
Overview
Coffee: 19g
Yield: 50g
Recipe
Line Pressure: 0–3.5s
9 Bar: 22s
Ethiopia Mustefa Abakeno Archive
Cranberry | Oolong Tea | Golden Raisin | Clove
Overview
Origami & Hario Cone
Coffee: 20g
Water: 320g @ 203°F
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
Colombia Jonathan Gasca Pacamara Archive
Cherry | Chocolate Candy | Pomegranate Juice | Rose
Overview
Origami & Kalita Wave 185
Coffee: 16g
Water: 256g @ 192°F
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 Archive
Fruit Punch | White Tea | Mango | Silky
Overview
Coffee: g
Water: g @ °F
Overview
Coffee: g
Yield: g
Recipe
Line Pressure: 0–3.5s
9 Bar: s
California Finca 1890 Gesha Archive
White Grape | Pineapple | Honeysuckle | Tangerine Candy
Overview
Origami & Hario Cone
Coffee: 16g
Water: 256g @ 205°F
Recipe
0:00
Bloom — 30g
0:35
Center to Spiral — 120g
1:00
Spiral Pour — 180g
1:50
Spiral Pour — 256g
3:10
Drain
Overview
Coffee: g
Yield: g
Recipe
Line Pressure: 0–3.5s
9 Bar: s
Ecuador El Dorado Wush Wush Archive
Passionfruit | White Gummy Bear | Botanical | Strawberry
Overview
Oragami & Hario Cone
Coffee: 20g
Water: 300g @ 205°F
Recipe
0:00
Bloom — 50g
0:30
Center Pour — 100g
0:45
Spiral Pour — 150g
1:10
Spiral Pour — 250g
1:50
Spiral Pour — 300g
Overview
Coffee: 20g
Yield: 53.3g
Recipe
Line Pressure: 0–3.5s
9 Bar: 22s
Guatemala El Injerto Gesha Archive
Orange Blossom | Oolong Tea | Lemon | Almond
Overview
Origami & Hario Cone
Coffee: 16g
Water: 256g @ 206°F
Recipe
0:00
Bloom — 35g
0:30
Heavy Spiral Pour — 150g
1:05
Spiral Pour — 210g
1:05
Slow Spiral — 256g
3:05
Drain
Overview
Coffee: 18g
Yield: 37g
Recipe
Line Pressure: 0–3.5s
9 Bar: 22s
Honduras Benjamin Paz SL28 Archive
Orange | Black Tea | Raisin | Juicy
Overview
Coffee: 19g
Yield: 45g
Recipe
Line Pressure: 0–3.5s
9 Bar: 25s
Overview
Origami & Kalita Wave 185
Coffee: 18g
Water: 280g @ 205°F
Recipe
0:00
Bloom — 40g
0:30
Center to Spiral — 120g
1:00
Spiral Pour — 180g
1:20
Spiral Pour — 220g
1:40
Spiral Pour — 280g
3:30
Drain
Honduras Benjamin Paz Gesha Archive
Apricot | Orange Blossom | White Grape | Matcha
Overview
Origami & Sibarist Fast
Coffee: 18g
Water: 270g @ 206°F
Recipe
0:00
Bloom — 40g
0:40
Center Pour — 130g
1:05
Center Pour — 200g
1:30
Center to Spiral — 270g
2:15
Drain
Overview
Coffee: 19g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 22s
Ethiopia Chilaka Station Anaerobic Archive
Black Currant | Guava | Chamomile | Cola
Overview
Origami & Hario Cone
Coffee: 15g
Water: 225g @ 201°F
Recipe
0:00
Bloom — 30g
0:45
Center Pour — 95g
1:15
Spiral Pour — 160g
1:45
Spiral Pour — 225g
3:30
Drain
Overview
Coffee: 19g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 26s
Panama Finca Deborah Gesha Anaerobic Archive
Cherry | Orange Blossom | Raw Sugar | Kiwi
Overview
Origami & Hario Cone
Coffee: 15g
Water: 240g @ 200°F
Recipe
0:00
Bloom — 30g
0:30
Center to Spiral — 120g
1:00
Center to Spiral — 180g
1:45
Center to Spiral — 240g
3:00
Drain
Overview
Coffee: g
Yield: g
Recipe
Line Pressure: 0–3.5s
9 Bar: s
Panama Esmeralda Porton Gesha Archive
Jasmine | Red Apple | Orange Blossom | Tea-Like
Overview
Origami & Hario Cone
Coffee: 16g
Water: 260g @ 208°F
Recipe
0:00
Bloom — 30g
0:40
Center to Spiral — 120g
1:00
Center to Spiral — 180g
1:50
Center to Spiral — 260g
3:30
Drain
Overview
Coffee: 19g
Yield: 43g
Recipe
Line Pressure: 0–3.5s
9 Bar: 26s
Colombia Altos de Quitumpamba Archive
Bubblegum | Tangerine | Orange Blossom | Vanilla
Overview
Origami & Kalita Wave 185
Coffee: 18g
Water: 280g @ 204°F
Recipe
0:00
Bloom — 40g
0:30
Spiral Pour — 110g
1:00
Spiral Pour — 165g
1:20
Spiral Pour — 220g
1:40
Spiral Pour — 275g
4:45
Drain
Overview
Coffee: 18g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 26s
China Lao Xu Zhai Anaerobic Archive
Tamarind | Dark Chocolate | Mango | Blackberry
Overview
Origami & Hario Cone
Coffee: 15g
Water: 225g @ 205°F
Recipe
0:00
Bloom — 30g
0:30
Spiral Pour — 95g
0:55
Spiral Pour — 160g
1:20
Spiral Pour — 225g
2:05
Drain
Overview
Coffee: 20g
Yield: 42g
Recipe
Line Pressure: 0–3.5s
9 Bar: 28s
Kenya Kamavindi Estate PB Archive
Grapefruit | Crisp Apple | Cola | Raisin
Overview
Origami & Hario Cone
Coffee: 18g
Water: 280g @ 203°F
Recipe
0:00
Bloom — 50g
0:30
Center to Spiral — 130g
0:50
Spiral Pour — 180g
1:10
Spiral Pour — 230g
1:30
Spiral Pour — 280g
3:00
Drain
Overview
Coffee: 18g
Yield: 42g
Recipe
Line Pressure: 0–3.5s
9 Bar: 27s
Panama Elida Estate Aguacate Gesha Archive
Jasmine | Blood Orange | Raw Sugar
Overview
Origami & Kalita Wave 185
Coffee: 16g
Water: 250g @ 204°F
Recipe
0:00
Bloom — 30g
0:30
Center to Spiral — 100g
1:00
Spiral Pour — 175g
1:30
Spiral Pour — 250g
5:45
Drain
Overview
Coffee: 20g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 22s
Honduras Sagastume Family Natural Archive
Sweet Plantain | Blackberry | Cacao Nib | Molasses
Overview
Origami & Kalita Wave 185
Coffee: 25g
Water: 400g @ 204°F
Recipe
0:00
Bloom — 50g
0:30
Spiral Pour — 150g
1:10
Spiral Pour — 300g
2:00
Spiral Pour — 400g
2:50
Drain
Overview
Coffee: 19g
Yield: 46g
Recipe
Line Pressure: 0–3.5s
9 Bar: 24s
Panama Hacienda Barbara Catuai Natural Archive
Blackberry Compote | Dark Chocolate | Raisin | Spice
Overview
Origami & Hario Cone
Coffee: 16g
Water: 250g @ 203°F
Recipe
0:00
Bloom — 30g
0:45
Spiral Pour — 100g
1:10
Spiral Pour — 150g
1:30
Spiral Pour — 200g
1:45
Spiral Pour — 250g
3:10
Drain
Overview
Coffee: 18g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 24s
Ethiopia Bensa Bombe Honey Archive
Starfruit | Sweet Tea | Kiwi | Caramel
Overview
Origami & Kalita Wave 185
Coffee: 18g
Water: 300g @ 204°F
Recipe
0:00
Bloom — 40g
0:30
Center Pour — 105g
0:50
Center to Spiral — 170g
1:10
Center to Spiral — 235g
1:30
Center to Spiral — 300g
3:15
Drain
Overview
Coffee: 19g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 27s
Ethiopia Tamiru Tadesse Alo Village Archive
Strawberry | Cream | Orange | White Honey
Overview
Origami & Origami Cone
Coffee: 20g
Water: 320g @ 200°F
Recipe
0:00
Bloom — 50g
0:30
Center Pour — 160g
0:50
Spiral Pour — 220g
1:10
Spiral Pour — 280g
1:30
Spiral Pour — 320g
4:05
Drain
Overview
Coffee: 18g
Yield: 45g
Recipe
Line Pressure: 0–3.5s
9 Bar: 30s
Nepal Sindhupalchowk Paachpokhari Koji Archive
Mango | Rhubarb | Agave | Fruit Punch
Overview
Origami & Kalita Wave 185
Coffee: 16g
Water: 230g @ 205°F
Recipe
0:00
Bloom — 40g
0:30
Center to Spiral — 110g
0:55
Spiral Pour — 170g
1:20
Spiral Pour — 230g
2:05
Drain
Overview
Coffee: 18g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 23s
It's All Downhill From Here Archive
Molasses | Cranberry | Chocolate Ganache | Toasted Sugars
Overview
Kalita Wave & 185
Coffee: 25g
Water: 400g @ 200°F
Recipe
0:00
Bloom — 50g
0:30
Heavy Spiral Pour — 160g
0:45
Spiral Pour — 220g
1:05
Spiral Pour — 280g
1:30
Spiral Pour — 340g
2:00
Spiral Pour — 400g
3:30
Drain
Overview
Coffee: 19g
Yield: 47g
Recipe
Line Pressure: 0–3.5s
9 Bar: 23s
Ethiopia Keramo Anaerobic Natural Archive
Mixed Berries | Pink Lemonade | Herbal Honey | Pineapple
Overview
Origami & Hario Cone
Coffee: 18g
Water: 300g @ 200°F
Recipe
0:00
Bloom — 50g
0:45
Spiral Pour — 120g
1:10
Spiral Pour — 200g
1:30
Spiral Pour — 250g
2:00
Spiral Pour — 300g
2:50
Drain
Overview
Coffee: 18g
Yield: 38g
Recipe
Line Pressure: 0–3.5s
9 Bar: 26s
Ethiopia Bochesa Anaerobic Natural Archive
Blueberry | Mead | Cranberry | Mango Nectar
Overview
Origami & Sibarist Fast
Coffee: 18g
Water: 250g @ 200°F
Recipe
0:00
Bloom — 40g
0:45
Spiral Pour — 110g
1:10
Spiral Pour — 160g
1:30
Spiral Pour — 210g
1:45
Spiral Pour — 250g
2:40
Drain
Overview
Coffee: 20g
Yield: 46g
Recipe
Line Pressure: 0–3.5s
9 Bar: 30s
Costa Rica Las Lajas Anaerobic Honey Archive
Candied Lemon | Cacao | Mixed Berries | Round
Overview
Origami & Hario Cone
Coffee: 20g
Water: 310g @ 201°F
Recipe
0:00
Bloom — 50g
0:45
Spiral Pour — 130g
1:10
Spiral Pour — 200g
1:30
Spiral Pour — 250g
2:00
Spiral Pour — 310g
2:45
Drain
Overview
Coffee: 20g
Yield: 47g
Recipe
Line Pressure: 0–3.5s
9 Bar: 25s
Kenya Elshadai Coffee Estate Natural Archive
Dark Chocolate | Melon | Blackberry | Raisin
Overview
Origami & Hario Cone
Coffee: 17g
Water: 260g @ 200°F
Recipe
0:00
Bloom — 40g
0:45
Spiral Pour — 100g
1:15
Spiral Pour — 160g
1:30
Spiral Pour — 210g
1:45
Spiral Pour — 260g
3:00
Drain
Overview
Coffee: 20g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 27s
Colombia Juan Jimenez Pink Bourbon Archive
Bubble Gum | Green Banana | Tangerine | Panela
Overview
Origami & Kalita Wave 185
Coffee: 25g
Water: 400g @ 205°F
Recipe
0:00
Bloom — 50g
0:30
Heavy Spiral Pour — 160g
0:45
Spiral Pour — 220g
1:05
Spiral Pour — 280g
1:30
Spiral Pour — 340g
2:00
Spiral Pour — 400g
3:50
Drain
Overview
Coffee: 17g
Yield: 42g
Recipe
Line Pressure: 0–3.5s
9 Bar: 24s
EU: Colombia Juan Jimenez Pink Bourbon Archive
Grapefruit | Yellow Pear | Bubble Gum | Refined Sugar
Overview
Origami & Sibarist Fast
Coffee: 18.8g
Water: 300g @ 200°F
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
Colombia Sebastian Ramirez Caturra IPA Archive
Mango | Lemongrass | Orange Peel | Lemon Candy
Overview
Origami & Hario Cone
Coffee: 15g
Water: 225g @ 199°F
Recipe
0:00
Bloom — 30g
0:40
Spiral Pour — 140g
1:20
Spiral Pour — 225g
2:05
Drain
Overview
Coffee: 20g
Yield: 50g
Recipe
Line Pressure: 0–3.5s
9 Bar: 23s
Ethiopia Bochesa Natural Archive
Tangerine | Honey Pastry | Plum | Vanilla
Overview
Origami & Kalita Wave 185
Coffee: 16g
Water: 250g @ 203°F
Recipe
0:00
Bloom — 30g
0:30
Heavy Spiral Pour — 130g
1:05
Spiral Pour — 190g
1:35
Spiral Pour — 250g
3:30
Drain
Overview
Coffee: 19g
Yield: 46g
Recipe
Line Pressure: 0–3.5s
9 Bar: 25s
Guatemala Finca Libano Gesha Archive
Raw Sugar | Oolong Tea | Peach | Jasmine
Overview
Origami & Kalita Wave 185
Coffee: 15g
Water: 250g @ 202°F
Recipe
0:00
Bloom — 50g
0:30
Spiral Pour — 150g
1:20
Spiral Pour — 250g
3:20
Drain
Overview
Coffee: 18g
Yield: 47g
Recipe
Line Pressure: 0–3.5s
9 Bar: 26s
Ethiopia Hamasho Anaerobic Natural Archive
Strawberry | Vanilla Custard | Mango | Anise
Overview
Origami & Kalita Wave 185
Coffee: 16g
Water: 260g @ 202°F
Recipe
0:00
Bloom — 50g
0:30
Spiral Pour — 130g
1:15
Spiral Pour — 200g
1:45
Spiral Pour — 260g
3:30
Drain
Overview
Coffee: 18g
Yield: 45g
Recipe
Line Pressure: 0–3.5s
9 Bar: 23s
Ethiopia Bochesa Anaerobic Washed Archive
Peach | Jasmine | Yellow Pear | Caramel
Overview
Origami & Kalita Wave 185
Coffee: 16g
Water: 270g @ 202°F
Recipe
0:00
Bloom — 40g
0:30
Spiral Pour — 120g
1:05
Spiral Pour — 200g
2:00
Spiral Pour — 270g
3:30
Drain
Overview
Coffee: 17g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 22s
Colombia Inmaculada Eugenioides Archive
Pineapple | Marshmallow | Stevia | Mango
Overview
Origami & Hario Cone
Coffee: 15g
Water: 240g @ 207°F
Recipe
0:00
Bloom — 30g
0:30
Heavy Spiral Pour — 240g
1:50
Drain
Colombia Aponte Village Honey Archive
Rainier Cherry | Butterscotch | Green Apple | Papaya
Overview
Origami & Kalita Wave 185
Coffee: 25g
Water: 400g @ 200°F
Recipe
0:00
Bloom — 50g
0:30
Heavy Spiral Pour — 150g
1:00
Heavy Spiral Pour — 300g
1:45
Heavy Spiral Pour — 400g
3:40
Drain
Overview
Coffee: 20g
Yield: 45g
Recipe
Line Pressure: 0–3.5s
9 Bar: 24s
Ethiopia Gatta Honey Archive
Apricot | Honey | Sweet Tea | Yellow Pear
Overview
Origami & Hario Cone
Coffee: 18g
Water: 270g @ 204°F
Recipe
0:00
Bloom — 40g
0:30
Center to Spiral — 120g
1:00
Spiral Pour — 195g
1:30
Spiral Pour — 270g
3:05
Drain
Overview
Coffee: 19g
Yield: 47g
Recipe
Line Pressure: 0–3.5s
9 Bar: 26s
Colombia Cafe Granja Sudan Rume Archive
Pineapple | Cherry | Rosehip | Winey
Overview
Origami & Kalita Wave 185
Coffee: 15g
Water: 232g @ 200°F
Recipe
Bloom — 77g
0:45
Spiral Pour — 155g
1:30
Spiral Pour — 232g
2:40
Drain
Overview
Coffee: 19.5g
Yield: 48g
Recipe
Line Pressure: 0–3.5s
9 Bar: 26s
Decaf Colombia Jhoan Vergara Pink Bourbon Archive
Tangerine | Oolong Tea | Mulling Spices | Hazelnut
Overview
Origami & Kalita Wave 185
Coffee: 25g
Water: 400g @ 200°F
Recipe
0:00
Bloom — 50g
0:30
Heavy Spiral Pour — 160g
0:45
Spiral Pour — 220g
1:05
Spiral Pour — 280g
1:30
Spiral Pour — 340g
2:00
Spiral Pour — 400g
3:25
Drain
Overview
Coffee: 20g
Yield: 48g
Recipe
Line Pressure: 0–3.5s
9 Bar: 30s
Guatemala Finca Cuxinales Anaerobic Archive
Pineapple | Blackberry | Brown Sugar | Juicy
Overview
Origami & Sibarist Fast
Coffee: 20g
Water: 300g @ 200°F
Recipe
0:00
Bloom — 50g
0:40
Spiral Pour — 140g
1:20
Spiral Pour — 200g
1:45
Spiral Pour — 300g
2:40
Drain
Overview
Coffee: 18g
Yield: 48g
Recipe
Line Pressure: 0–3.5s
9 Bar: 24s
El Salvador Santa Rosa Archive
Fig | Black Tea | Concord Grape | Milk Chocolate
Overview
Origami & Kalita Wave 185
Coffee: 25g
Water: 400g @ 400°F
Recipe
0:00
Bloom — 50g
0:30
Heavy Spiral Pour — 150g
1:00
Heavy Spiral Pour — 300g
1:50
Heavy Spiral Pour — 400g
3:15
Drain
Overview
Coffee: 18g
Yield: 40g
Recipe
Line Pressure: 0–3.5s
9 Bar: 25s
Panama Savage Coffees Gesha Archive
Red Grape | Jasmine | Lavender | Almond
Overview
Origami & Hario Cone
Coffee: 16g
Water: 250g @ 202°F
Recipe
0:00
Bloom — 40g
0:30
Center to Spiral — 110g
1:00
Spiral Pour — 180g
1:30
Spiral Pour — 250g
3:05
Drain
Overview
Coffee: 18.5g
Yield: 42g
Recipe
Line Pressure: 0–3.5s
9 Bar: 23s
Sebastian Ramirez White Honey Gesha Archive
Jasmine | Pineapple | Lime | Manuka Honey
Overview
Origami & Hario Cone
Coffee: 18g
Water: 280g @ 201°F
Recipe
0:00
Bloom — 50g
0:30
Spiral Pour — 140g
1:05
Spiral Pour — 210g
1:40
Spiral Pour — 280g
2:15
Drain
Overview
Coffee: 18.5g
Yield: 43g
Recipe
Line Pressure: 0–3.5s
9 Bar: 21s
Panama Morgan Estate Anaerobic Gesha Archive
Strawberry | Rose | Pink Guava | Chardonnay
Overview
Origami & Kalita Wave 185
Coffee: 16g
Water: 256g @ 200°F
Recipe
0:00
Bloom — 30g
0:30
Center to Spiral — 120g
1:00
Spiral Pour — 200g
1:50
Center to Spiral — 256g
Overview
Coffee: 18g
Yield: 43g
Recipe
Line Pressure: 0–3.5s
9 Bar: 22s
Ethiopia Gera Estate Anaerobic Archive
Raspberry | Magnolia | Watermelon | Vanilla
Overview
Origami & Sibarist Fast
Coffee: 16g
Water: 260g @ 200°F
Recipe
0:00
Bloom — 50g
0:30
Spiral Pour — 100g
1:00
Spiral Pour — 160g
1:15
Spiral Pour — 210g
1:30
Spiral Pour — 260g
2:15
Drain
Overview
Coffee: 18g
Yield: 50g
Recipe
Line Pressure: 0–3.5s
9 Bar: 22s