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Origami Pourover

What you need:

Starting Recipe



Brewing Water

320g (16:1 ratio)

Grind Size



Before getting started, pre-heat your kettle to 200 degrees F or set to boil on a non variable temperature kettle. Place your paper filter inside of your brewer and give your filter a really good rinse. This is important as it will rinse away any papery taste that you would otherwise get in your brew if you skip this step. Rinsing your paper filter will also snugly secure it to the sides of your brewer which is an added bonus  :)  After your paper filter is rinsed and your kettle is up to the proper temperature you are ready to start! *Note that if you are not using a gooseneck kettle for this, you will have to practice pouring with a controlled pace making sure that your stream is not too heavy.*

1. Preheat the kettle to 94C (201F)
2. Weigh out 20g of coffee beans and grind beans.
3. Wet the filter.
4. Add grounds to the filter and gently shake to level the bed.
5. Make an indent in the middle of the coffee bed. (you can so this by using the back of a spoon or similar utensil)
6. Tare the scale and set the timer.
7. Begin the first bloom at 60g for 30s.
8. After 30s, start the second bloom for 60g.
9. Start third pour at 1:40min for 100g.
10. The final pour begins at 2:30min and is 100g. The total weight should be 320g.
11. Target end time is roughly 4 minutes.