Brew Guide

Good coffee at home is easier than you think. Use these recipes as a starting point, then adjust to taste. All you need is fresh beans, a scale and a kettle.

The basics

• Ratio: start at 1:15 (15 g coffee to 225 g water) for filter coffee.
• Water: 90–94°C for light and medium roasts, 85–90°C for dark roasts.
• Grind: grind just before brewing. If coffee tastes sour, grind finer; if bitter, grind coarser.

ORIGAMI Dripper (pour-over)

1. Fold and place a cone or wave filter in your ORIGAMI Dripper. Rinse it with hot water and discard the water.
2. Add 15 g of coffee ground medium-fine (like table salt).
3. Bloom: pour 30–40 g of water, wait 30–40 seconds.
4. Pour slowly in circles to 225 g total, in two or three pours.
5. Aim for a total brew time of about 2:30–3:00.

Tip: cone filters brew faster and brighter; wave filters brew rounder and sweeter.

Iced pour-over

Use 15 g coffee, 150 g hot water and 100 g ice in the server. Grind a little finer and pour as above. The coffee chills as it drips onto the ice.

French press

Use 15 g coarse ground coffee to 250 g water. Steep 4 minutes, stir the crust, skim the foam, press gently and pour.

Espresso

Start with 18 g ground coffee for about 36 g espresso in 25–32 seconds. For milk drinks, try Calming Blend or Brazil Cerrado.

Cold brew

Use 1:10 coffee to cold water with a coarse grind. Steep 12–18 hours in the fridge, then filter. Dilute to taste.

Which beans for which brew?

• Pour-over: Lively Blend, Ethiopia Yirgacheffe G2, Colombia Huila (light), Santa Anita.
• Espresso and milk: Calming Blend, Brazil Cerrado, Brazil Santos, Midlife Blend.
• Both: Everyday Blend, Laos Bolaven (medium), Pangkhon.

Questions about brewing? Chat with us on LINE, we are happy to help.