2025 ORIGAMI CUP JAPAN · Champion

Two pours at 85°C and a third at 65°C finish at 1:45, then 65°C water is added to set the strength. The Dripper Air S recipe that won ORIGAMI CUP JAPAN 2025.

Illustration of an ORIGAMI Air S dripper on its clear holder, glass server and sand-colored cup
Coffee
18 g
Brew water
180 ml
Coffee : water
1:10
Total brew time
1:45

Make it work with your beans.

Preparation

Water temperature by step

0:00 · 0:40
85°C
1:20 · 1:45
65°C
Grind
Comandante C60 Baracuda 38 clicks
Dripper
Origami Dripper Air S

Brewing steps

  1. Start 0:00

    Pour

    Blooming

    Until the next step 40 s

    Water temperature 85°C
    Water 40 mlTotal 40 ml
  2. Start 0:40

    Pour

    Until the next step 30 s

    Water temperature 85°C
    Water 110 mlTotal 150 ml
  3. Start 1:10

    Stir

    Until the next step 5 s

  4. Start 1:15

    Swirl

    Gently

    Until the next step 5 s

  5. Start 1:20

    Center Pour

    Until the next step 25 s

    Water temperature 65°C
    Water 30 mlTotal 180 ml
  6. Start 1:45

    Bypass

    Water temperature 65°C
    Water 25 ml

Total brew time1:45

Brewing tips

  • After extraction, adjust the 65°C water between 25 and 35 g while tasting. TDS 1.15-1.30 is only a reference; the finals used 25 g (TDS 1.23).
  • Grind slightly coarser and brew cooler for a clean cup. The source grinds 25 g at 38 clicks on a Comandante C60, sifts the fines with a coarse mesh, and uses 18 g.
  • Leave long gaps between pours to avoid under-extraction and stir thoroughly on the second pour to draw out the flavour. The filter is the ORIGAMI Wave paper filter.
SourceORIGAMI CUP JAPAN 2025 大会レポート · View guide

Water amounts are shown in ml using 1 g ≈ 1 ml.

Source review and translation: Pourist

Certification means Pourist checked the source; it does not imply the creator’s endorsement or partnership.

This recipe.
Your beans and gear.

Adapt the recipe to your beans and gear, then follow along with the brewing timer.