Man, do we love the Origami Air Dripper. Made from AS resin, it brews excellent pour-overs, it travels well, it’s nearly unbreakable, it has amazing thermal stability, it’s BPA-Free, and most importantly? It’s SO PRETTY. Paired with Space Cowboy, you’re in for an out-of-this-world brew. 

You’re going to need:

• Origami Dripper (medium) + Dripper Holder 
• Cone Filter (an Origami Cup 4 or similar conical filter)
• Kettle - ideally gooseneck with temp control
• Carafe to brew into
• Space Cowboy, rested at least 7 days, ground medium-fine (24g)
• Coffee or kitchen scale (needs to be able to weigh grams)
• Timer

GET READY

1. Set your kettle for 200°F. (If your kettle doesn’t have a temp setting, you want to use water about 30 seconds post-boil.)
   
   
2. Grind 24 grams of coffee at a medium-fine grind (just a bit finer than your typical drip setting)
   
   
3. Fold down the seam of your cone filter and place it in your Origami.
   
   
4. Wet your filter with ~ 100 grams of hot water - enough to remove any papery taste from the filter and warm your carafe. Discard the water.
   
   
   
5. Add 24 grams of medium-fine grind Space Cowboy to the filter. Lightly shake the filter (or use a WDT tool or toothpick) to level the grounds.
   
   
6. Place your pour over set up on the scale and tare to zero. 

BREW

POUR 1: THE BLOOM. Start your timer as you start pouring. Gently pour 50g of water in concentric circles, evenly wetting the grounds. Wait 40 seconds.

POUR 2: THE MAIN EVENT. At 0:40 resume pouring a sloooowww, steady stream of water in a zig zag pattern. Pour only onto the grounds, not the filter. Keep going until your scale reads 250g. It should take you about a minute of pouring to get there.

POUR 3: THE BIG FINISH. At the 2 min. mark, add a final 100g of water. Pour in concentric circles with a few fairly wide pours at the very end. Stop when your scale reads 350g. 

Your final brew time should be around 3:30. 

Remove the dripper once the brew stops dripping, give your carafe a gentle swirl, and serve. 

FINE TUNING

Grind size: If your brew took longer than 3:30m, try a coarser grind. If your brew went too fast, try a finer grind.

Water temp: in general, go hotter ( 200-205°F) for lighter roasts to boost extraction, and cooler (190-195°F) for darker roasts to avoid over-extraction and bitterness.

Brew ratio: In this recipe we’re using 24 grams of coffee to 350 grams of water (or a ratio of 1:14.5) because we find it brings out the sweet berry tones of this coffee while maintaining some body. However - as with nearly everything in coffee - your preference may vary, and that’s A-OK. Experiment with your ratio to find your sweet spot. A wider ratio, like 1:17, is going to give you a brighter, more delicate cup. A tighter ratio, like 1:14, is going to give you a stronger, more full-bodied cup.

Be open to change! We almost always brew our Ethiopian pour-overs at a 1:16 ratio, but this particular lot just so happens to make us happy at a 1:14.5. That’s our opinion right-here right-now, but - if we used different water, we might change our mind. As the coffee ages, we might change our mind. If we used a different dripper, we might change our mind. Flexibility is your friend; let your tastebuds guide you!

Sara Gibson • January 28, 2026