Tom uses the Origami coffee dripper at home on a regular basis. He offers some thoughts on brewing in the Origami and getting the best out of fresh home-roasted coffee.
You put ground coffee in a paper filter and pour hot water over it. It’s not that complicated right? People were doing this for many decades, and they didn’t need barista trainers or international competitions for guidance to make a good cup of coffee, did they?
Well, that accounts for 50% of my thinking on pour-over brewing; it’s not quantum physics. On the other hand, I am open to simple ways of improving the quality and consistency of a morning brew.
Being sane about coffee, for me, means finding a middle ground between what I sensibly want to invest in it, and small improvements to get something enjoyable out of it.
This video is a (slightly embarrassing) attempt to express that Suggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony and proportion of qualities, and perhaps a. Yes, I use a scale, but as you can see, for “guidance” rather than precision. Really, can you taste the difference between a 3:45 pourover and a 4:03 one? Can anyone?
But I use the Origami a lot now (alternating with the Kalita) and you do develop preferences, no matter how casually you observe them.
People who home roast coffee are often trying to brew it very fresh as well. It’s a unique situation: Not many who buy coffee at a store face the “too fresh” issue, coffee roasted less than 24 hours ago. Especially with lighter roasts, this means that the gases truly resist infusion with water, and modifying your pour-over technique can counter this.
In particular, I suggest longer blooming / pre-wetting times for the ground coffee. I use 1:30 or sometimes even 2:00 of pre-wetting of the ground coffee.
I also tend to stir vigorously, especially in the flat-bottom Kalita dripper. You can extend that into the brewing phase to increase Refers to the process of infusing coffee with hot water. Hot water releases or "extracts" the flavor from the roasted, ground coffee. The term is used mostly with espresso, adding pressure to the mix as.
(Brewing recipes? The Origami importer, Slowpour, has a page with great brewing tips! )
This is a basic brew video about making coffee with the Origami coffee dripper. I alternate between the Kalita brewer and the Origami. Although you can actually use the Kalita Wave filter in the Origami, I prefer the Hario v60 instead (standard 2 size for medium Origami).
My technique is what I prefer to get the characteristics I like … I don’t believe in “right or wrong” in terms of brewing. A “good” technique is the one that makes coffee you enjoy! This is a basic iPhone video, nothing fancy here, as always.
Here’s the Origami product link at Sweet Marias: https://www.sweetmarias.com/origami-ceramic-dripper-medium.html