Namusairo My Origami Hybrid
Namusairo's hybrid recipe for the Origami dripper, combining multiple pour techniques for complex flavor development.
| Bean | Ethiopia Guji Natural |
| Roast | light |
| Method | Pour-over |
| Water Temp | 93°C |
| Coffee Dose | 16g |
| Total Water | 240ml |
| Total Time | 130s |
Step-by-Step
- Bloom & Donut Settlement (35s) · 40g
Evenly saturate with 40g of hot water and bloom for 35 seconds.
- Primary Spiral High-Pressure Pour (45s) · 100g
Pour 100g in a powerful, large-volume spiral to maximize turbulence.
- Secondary Finish Balancing (50s) · 100g
Gently drop the remaining 100g center-focused and allow full draw-down.