Coffee Brew Guide: Origami Pour Over
May 18, 2026
Inspired by the Japanese art of paper folding, the ORIGAMI Dripper combines centuries of Mino ceramic craftsmanship with modern specialty coffee brewing. Designed in Nagoya, Japan, its distinctive folded-rib design offers exceptional brewing control while celebrating the beauty of simplicity.
The Origami Dripper is one of the most elegant and versatile pour over brewers available today, and it brews an absolutely stunning cup. Whether you're brand new to filter coffee or upgrading brewers, this guide walks you through everything you need to know.
What You'll Need:
- Origami Dripper (size S for 1 to 2 cups)
- Origami Paper filter (Hario V60 cone filter or Kalita Wave 155 will work as well)
- 15g of freshly ground filter coffee
- 250g of filtered water
- Gooseneck kettle strongly recommended for pour control
- Kitchen scale with timer
- Server or mug to brew into
Method:
 Brew Ratio 1:16 |
 Medium Grind |
 92-96°C Water |
- Heat Your Water
Bring your kettle to 94°C. This is slightly cooler than boiling, which helps avoid scorching lighter roasts and pulls out the best flavour.
- Rinse Your Filter
Place your paper filter in the Origami dripper, set it on your server, and pour hot water through to rinse it. This removes any papery taste and pre heats the ceramic so it doesn't steal heat from your brew. Discard the rinse water.
- Add Your Coffee
Add 15g of freshly ground coffee to the rinsed filter. Give the dripper a gentle shake to level the coffee bed. An even, flat bed means even extraction. Place the whole setup on your scale and tare to zero.
- The Bloom (0:00 to 0:15)
Start your timer and pour 50g of water slowly in a circular motion, making sure all the dry coffee is saturated. You'll see the coffee puff up and release CO2 gas. This is the bloom, and it tells you your beans are fresh. Let it rest until 0:30.
- Second Pour (0:30 to 0:45)
Pour an additional 100g of water (total: 150g on your scale) in a steady circular motion, starting from the center and slowly spiraling outward. Avoid pouring right at the edge of the filter as you don't want the filter to collapse into the ridges.
- Third Pour (1:15 to 1:30)
By 1:15, the water should have fully passed through the coffee bed. If it hasn't quite drained yet, wait a few seconds before adding the final pour. Add the last 100g of water (total: 250g) in the same calm, circular motion.
- Wait and Serve
Your brew should be completely done by 2:15 to 3:00 minutes. Remove the dripper, discard the filter and grounds (or compost them!), give the coffee a swirl in your server, and pour.
Dialing In Your Brew:
Not every coffee will behave the same way. Here's a quick troubleshooting guide:
|
What You're Tasting |
What It Means |
What to Do |
|
Sharp, sour, thin, tea like |
Under extracted |
Grind finer or increase water temp |
|
Bitter, dry, hollow |
Over extracted |
Grind coarser or reduce water temp |
|
Weak and flat, no bloom |
Stale beans |
Use fresher coffee, ideally 7 to 21 days post roast |
|
Watery and flavourless |
Too coarse |
Grind finer, or slow down your pour |
|
Brew taking longer than 3:30 |
Too fine |
Grind coarser |
Why We Love It at The Coffee Collective?
The Origami is the kind of brewer that makes you want to slow down in the morning. It's stunning on a bench, versatile with filter choices, and remarkably rewarding once you find your rhythm. We stock the Origami Dripper in store alongside a full range of compatible filters, freshly roasted single origins, and blends that absolutely shine as pour overs.
