Named after the traditional Japanese art of paper folding, the Origami Dripper is one of the most eye-catching coffee makers in the world. Made in Mino, Japan—a region famous for high-quality ceramic pottery for over 400 years—the Origami dripper is as functional as it is beautiful.
It features 20 deep vertical grooves that create air channels between the paper filter and the dripper wall. This design ensures rapid water flow and optimal thermal stability.
In this guide, we will explore the design of the Origami dripper and share a sweet, balanced recipe that takes advantage of its unique airflow.
Conical vs. Wave Filters: The Choice is Yours
One of the Origami's best features is its compatibility with two different styles of paper filters:
- Conical Filters (e.g., Hario V60): Conical filters sit deep in the cone. Because water gathers at a single exit point, conical filters offer greater acidity and flavor clarity.
- Wave Filters (e.g., Kalita Wave 155/185): Wave filters have flat bottoms and wavy edges that rest on the Origami's ribs. They slow down the water flow slightly, promoting higher extraction and a sweeter, heavier body.
This recipe works with both, but we recommend starting with a conical filter to experience the dripper's high flow velocity.
Origami Recipe Overview
- Dose: 15g of coffee (medium-coarse grind)
- Water: 250g of water (93°C)
- Ratio: 1:16.6
- Brew Time: 2:30 to 3:00 minutes
Step-by-Step Brewing Guide
Step 1: Prep and Rinse
Insert your paper filter into the Origami dripper. Rinse thoroughly with hot water to warm up the ceramic body and wash away paper taste. Tare your scale.
Step 2: The Bloom (0:00 - 0:40)
Add 15g of ground coffee, create a flat bed, and tare. Start your timer and pour 45g of water. Give the dripper a gentle swirl to ensure all grounds are wet. Bloom for 40 seconds.
Step 3: First Pour (0:40 - 1:10)
At 0:40, pour 100g of water in slow, concentric circles. Start from the center and spiral outwards, avoiding the paper edge. This brings the scale to 145g.
Step 4: Second Pour (1:10 - 1:40)
At 1:10, pour another 60g of water, bringing the total weight to 205g.
Step 5: Final Pour (1:40 - 2:00)
At 1:40, add the final 45g of water in a steady center pour to maintain temperature, bringing the final weight to 250g. Swirl gently once.
Step 6: Drawdown
Let the water drain completely. Thanks to the air channels, the drawdown should finish quickly, wrapping up between 2:30 and 2:50.
Try this Origami recipe
Open this recipe directly in the BrewCard editor. We've prefilled the brew parameters so you can customize it with your own coffee.
Why Design Matters: Airflow and Heat
The Origami's 20-rib design is not just for show. By keeping the paper filter away from the ceramic walls, air can escape freely. This prevents the vacuum lock that often slows down drawdowns in standard drippers. Because the flow rate remains high, you can grind finer to increase extraction without risking clogging.