Stumptown — Origami
Origami with a bloom, spiral to 200 g, then pours up to 340 g.
- Coffee
- 21 g
- Water
- 340 g
- Temperature
- 96 °C
- Brew time
- 3:10
- Ratio
- 1:16.2
- Grind size
- medium-fine (sea salt)
Brew steps
6 steps- 01
Prep and preheat
Heat filtered water to just off-the-boil. Place the Origami holder on a carafe or mug, add a filter, rinse with hot water, then pour out the rinse water.
- 02
Weigh and grind
Measure 21 g of coffee and grind medium-fine like sea salt. Add coffee to the filter, shaking gently to level. Zero the scale.
- 03Starts at 0:00
Saturate
Start a count-up timer when you add hot water. Saturate the dry grounds completely with 50 g of water in the first 10 seconds and allow it to bloom. Stir so there are no dry grounds.
- 04Starts at 0:45
Second pour
At 0:45, pour water up to 200 g in a spiral motion by 1:00.
- 05Starts at 1:30
Third pour
At 1:30, add more water to 280 g.
- 06Starts at 2:00
Final pour
At 2:00, add water to reach 340 g, saturating any grounds stuck around the filter. Allow to fully drain, finishing between 3:00–3:15.
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