This is the best shot and most informative coffee recipe video I have ever seen. Congratulations, so well done! I love my Origami and can't wait to try your recipe. Domo Arigato!
i think it is for prevent over extract. this recipe using more fine grind coffee and hot temperature water than other recipes. so maybe 90s is the best time for enlarge flavor and prevent over extract. imao :)
@Ry Uemura I believe it is due to a lack of air flow in the brewer with the kalita filter. As a result of this the brewer can easily clog which causes the coffee to have more contact time with the water leading to an over extracted cup. However if you remove the brewer before that happens your coffee will not be over extracted leading to a more enjoyable cup.
Do they not let all of the water finish dripping through to the coffee because of risk of over extraction? I'm just taking guesses since I imagine there is a lot of heat used at once in this brewing method it seems. Perhaps too much heat at once could lead to an over extracted coffee if all of the coffee drips out through the bottom at the end?
I think the brew guides would be more useful if you describe why it's done a certain way. For example, why not agitate the grounds during bloom? How does it affect the flavors?
good point, in my experience, I've been following this recipe but with a cone filter on my Origami. By not agitating in the bloom process, I find the taste less fruity, and not in a bad way, i think the extraction in my experience is better, as it isn't too strong. I agree, adding more context is appreciated, for example, why is extraction ended in 1:30? I rarely follow this last step, as I brew towards finishing the entire process which takes around 1:50 not exceeding the 2 minute mark. I also find the 93 degrees temp better for my light roasted Ethiopia beans.
Hi, im just wondering what taste you get from this origami dripper , can you describe a little bit for me, im planning to buy one but it is pretty expensive here in my country thank you
I hope you guys make a video on your brewing recipe with the Torch Mountain! I know the website already has it, but maaaaybe you guys have already updated the recipe?
hi thnks for this video can help me to pick please v60 kalita or origami what you pick and i want tow know to if you know about the brand timemore can recomend me if buy or not?
@@JulienGaudfroy thnks so much to be so honest i dont know if buy origami becouse i have v60 and i learning i wanna know if can give me advice to get more sweet coffe??
@@rolandocalderonguerra2346 put sugar hahaha. Joking aside, basically if your first pour (bloom) is shorter, your coffee will have less acidity. You may wanna try lower temperature, also if you have a hint of bitterness in your coffee, grind coarser.
@@JulienGaudfroy good joke haha thnks for answer i see other tecnique one pour and slowly water and is more sweet but i do many test and i see all depends of the coffe beam too for his grind and this flavor
@@rolandocalderonguerra2346 also the most obvious way to get sweeter coffee is to upgrade your grinder. Use a grinder made especially for pour pourover and coarse grinds. No versatile one that also claims to be optimal for espresso. Or pourover burrs for a certain grinder.
Hi, Could you please tell us what colour and size this Origami dripper is ? Also why is there a price difference between your Japanese website and english website?
Possibly 2 reasons 1. It's hard to agitate using the origami. 2. Sometimes agitations affects the drawndown which you want to avoid with this short brew time.
この作り方は本当にすごいですね。私もビデオ通りでやってみたが、びくりして美味しかったですね。ありがとうございます😊
This is the best shot and most informative coffee recipe video I have ever seen. Congratulations, so well done! I love my Origami and can't wait to try your recipe. Domo Arigato!
I always love brewing with origami dripper from Kurasu Kyoto!
このレシピで淹れると甘くて美味しい珈琲になって感動……。今まで飲んでた珈琲はなんだったんだ……って気持ちです笑
thank you for your technic
Such a beautiful dripper, and such a well produced guide!
Thanks so much! really appreciate it.
10秒で150gまで注ぐのが難しいので練習してます！
Nice recipe and very nice products! I bought this from Kurasu Kyoto last year🙌🏼
とても分かりやすい動画、ありがとうございます。
質問なのですが、出来上がり量は何グラムになればよいのでしょうか。
ビデオありがとうございます。質問です。少し多くコーヒーを作る場合、例えば30gのコーヒーの時、どのような調整がお勧めですか？
May I ask why do you stop the brewing at 90 seconds?
following this! i want to know as well lol
me too pls :D
i think it is for prevent over extract. this recipe using more fine grind coffee and hot temperature water than other recipes. so maybe 90s is the best time for enlarge flavor and prevent over extract. imao :)
@Ry Uemura I believe it is due to a lack of air flow in the brewer with the kalita filter. As a result of this the brewer can easily clog which causes the coffee to have more contact time with the water leading to an over extracted cup. However if you remove the brewer before that happens your coffee will not be over extracted leading to a more enjoyable cup.
Do you get a different taste when letting the water drip all the way?
Do they not let all of the water finish dripping through to the coffee because of risk of over extraction? I'm just taking guesses since I imagine there is a lot of heat used at once in this brewing method it seems. Perhaps too much heat at once could lead to an over extracted coffee if all of the coffee drips out through the bottom at the end?
Love that
I think the brew guides would be more useful if you describe why it's done a certain way. For example, why not agitate the grounds during bloom? How does it affect the flavors?
I think it's because the origami has a flat bottom so it already produces a flatbed of coffee ready to get extracted.
good point, in my experience, I've been following this recipe but with a cone filter on my Origami. By not agitating in the bloom process, I find the taste less fruity, and not in a bad way, i think the extraction in my experience is better, as it isn't too strong.
I agree, adding more context is appreciated, for example, why is extraction ended in 1:30? I rarely follow this last step, as I brew towards finishing the entire process which takes around 1:50 not exceeding the 2 minute mark. I also find the 93 degrees temp better for my light roasted Ethiopia beans.
Thank you to your brewing method but
If we used 270 grams of water , the Time to stop brew is … ?
Thank you to your answer
ANy update to your origami recipe?
90秒で落ち切らずドリッパーに残っている分は何のために入れているのでしょうか？
理由が知りたいので教えていただけるとありがたいです。
コメントいただきありがとうございます！当時のレシピ設計者がいないので現スタッフの理解になりますが、ORIGAMI+Wave filterは構造的にお湯抜けがゆっくりであることがまず前提にあります。多めに注ぐことで、後半の抽出効率を下げて雑味を出さないように工夫しています！
Do you sometimes brew with a V60 paper filter in the Origami dripper? How would your brewing method change?
You can actually try a similar recipe to this video here, or do a regular V60 brew with a bit finer grind. th-cam.com/video/_UZrvwauWlo/w-d-xo.html
@@KurasuKyoto Thank you!
レシピありがとうございます！でも質問があるんですが。
ずっと落ちきったら大丈夫ですか。味が弱くなるますか。
甘い味のために、すこし細かく挽いて、速く下に落としてます。でも、しかし、
コーヒーサーバーの大きさよりも、コーヒー豆が、とても少ないので、もっと早く下に落ちてしまいます。
だから、弱い味、軽い味でしょう。私も心配です。
Hi, im just wondering what taste you get from this origami dripper , can you describe a little bit for me, im planning to buy one but it is pretty expensive here in my country thank you
Not worth it if it's expensive. V60 tastes better anyway
Does the recipe change when using the the medium size dropper with 185 filter?
I hope you guys make a video on your brewing recipe with the Torch Mountain! I know the website already has it, but maaaaybe you guys have already updated the recipe?
We'll see if we have any updates
カップには何ml入っていますか？
Which size of origami dripper are you using ? Which do you prefer Medium or small ?
hi thnks for this video can help me to pick please v60 kalita or origami what you pick and i want tow know to if you know about the brand timemore can recomend me if buy or not?
V60 is better all the way. More complex, more layers, richer, cleaner. I have both, my best V60s are always superior.
@@JulienGaudfroy thnks so much to be so honest i dont know if buy origami becouse i have v60 and i learning i wanna know if can give me advice to get more sweet coffe??
@@rolandocalderonguerra2346 put sugar hahaha. Joking aside, basically if your first pour (bloom) is shorter, your coffee will have less acidity. You may wanna try lower temperature, also if you have a hint of bitterness in your coffee, grind coarser.
@@JulienGaudfroy good joke haha thnks for answer i see other tecnique one pour and slowly water and is more sweet but i do many test and i see all depends of the coffe beam too for his grind and this flavor
@@rolandocalderonguerra2346 also the most obvious way to get sweeter coffee is to upgrade your grinder. Use a grinder made especially for pour pourover and coarse grinds. No versatile one that also claims to be optimal for espresso. Or pourover burrs for a certain grinder.
Hi, Could you please tell us what colour and size this Origami dripper is ? Also why is there a price difference between your Japanese website and english website?
Says at the end that they used the small size
お忙しい中失礼します。
コーヒー豆を中細挽きということですが、variaのハンドグラインダーでは何クリックでしょうか？
コメントいただきありがとうございます！お返事が遅くなり大変申し訳ございません。動画の挽き目はあくまでも目安で、ご使用になるコーヒーや、何よりしーひか様の目指す味わいによってご調整いただけたらと思います。Variaハンドグラインダーの挽き目に関する記事を参考に、お好みの味わいを探してみてくださいね。ぜひ感想や発見をシェアいただけると嬉しいです😊
kigu.coffee/pages/varia-hand-grinder-howtogrind-and-clean
@@KurasuKyoto お忙しい中ご丁寧に返信くださりありがとうございます！
今は82クリックで落ち着いていますが、度々目詰まりがおきてしまいます。
色々工夫していますがこの場合はもう少し挽目を荒くした方がよろしいでしょうか？
can i use the same recipe (and amounts) with my medium size origami?
you can rise the amount... but for brewing time its the same
ratio 3 : 50
このグラインダーでどのメモリで挽かれてますか？
2:23
Why don't you agitate the brew during blooming?
Possibly 2 reasons
1. It's hard to agitate using the origami.
2. Sometimes agitations affects the drawndown which you want to avoid with this short brew time.
Could I use this recipe with v60 papers instead of kalita papers?
Yes but grind a little more coarse
Do you also do a slightly finer grind with V60 filter?
In general, we aim around same grind size.
Hi there! May I ask which colour is the dropper? The matte beige or yellow? Thanks!
Hi Jolin- this is the Yellow color.
@@KurasuKyoto thanks for answering!
いつも素敵な動画をありがとうございます。
質問です。
旨味成分、甘みそれぞれこのレシピではどのタイミングで抽出されていますか？
そして、なぜそのようにすると二つの成分がより出るのでしょうか？
質問いただきありがとうございます。
コーヒーの旨味、甘み成分は基本的に抽出の最初の方にでます。従来の抽出方法では、後半は濃度の調整というようなイメージです。
今回ははできる限り高い温度で早く抽出することで旨味、甘み成分を凝縮したものを抽出すると同時に、濃度も調整するというイメージです。少し高度なテクニックですが、Origamiドリッパーの特質にも合い、最近ではトップバリスタも好んで使う手法になってきています。
是非一度チャレンジしてみてください。
How much coffee liquid do you end up with when you pull the dripper at 90 seconds?
We're aiming to end at around 170-180ml
Hello which do you use 155 or 185 Kalimantan wave paper?
We're using the 155 here.