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.

- Coffee
- 18 g
- Brew water
- 180 ml
- Coffee : water
- 1:10
- Total brew time
- 1:45
Make it work with your beans.
Adapt to my beans in the app
iOS only
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
- Start 0:00
Pour
Blooming
Until the next step 40 s
Water temperature 85°CWater 40 mlTotal 40 ml - Start 0:40
Pour
Until the next step 30 s
Water temperature 85°CWater 110 mlTotal 150 ml - Start 1:10
Stir
Until the next step 5 s
- Start 1:15
Swirl
Gently
Until the next step 5 s
- Start 1:20
Center Pour
Until the next step 25 s
Water temperature 65°CWater 30 mlTotal 180 ml - Start 1:45
Bypass
Water temperature 65°CWater 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.
Source
ORIGAMI CUP JAPAN 2025 大会レポート · View guideWater 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.
Adapt to my beans in the app
iOS only