Origami (No Bloom Technique)

1. PREP AND PREHEAT

Boil at least 100oz of water at 197°F and then fold and rinse the filter to remove potential paper taste in the cup.

2. WEIGH AND GRIND COFFEE

Grind 20g of coffee -- we recommend to grind your coffee medium/coarse. Once your coffee grinds are in the Origami Dripper, level out the coffee bed, give it a swirl with a chop stick (or stir stick) and make a small hole in the center.

3. NO BLOOM

Start a timer. At the 10 second mark begin gracefully pour 300g of water over the coffee grounds, starting from the center until bloom of ground reach the edges, and then proceed with steady spiral pour around center and the edges repeatedly for approximately 2 minutes.

Gently stir in a circular motion with a chopstick (or spoon) to make sure there are no dry clumps.

4. WAIT A SIP

Allow the water to drip through the coffee grounds. The brew should take 2:00 2:30 minutes to finish!

If the brew was too fast, consider using a finer grind or a slower pour rate next time. If the brew was too slow, consider using a coarser grind or a faster pour rate. The filter and coffee used may play a role as well... it's a technique you'll have to experiment with.

• If you are using Kalita Filters instead of Origami Filters, try doing three pours after the bloom instead of two. The filter sits much lower in the cone, so you wont be able to add 200g of water at once. Also the grounds get pushed into the ridges and wont extract evenly if the grounds bed gets too high.