Origami Air M Dripper + Resin Holder

Space Cowboy is on of our favorite coffees to brew on pour-over. You’re going to need:

- Origami Dripper + Dripper Holder
- Cone filter (an Origami Cup 4 or similar conical filter)
- Kettle, ideally gooseneck with temp control
- Carafe to brew into
- Space Cowboy, 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 right as you start pouring. Gently pour 50g of water in concentric circles, doing your best to evenly wet the grounds. Wait 40 seconds.

POUR 2: THE MAIN EVENT. At 0:40 resume pouring a sloooowww and steady stream of water in a zig zag pattern. Don't pour water onto the filter, pour only onto the grounds. Keep going - slowly - until your scale reads 250g. It should take you about a minute of pouring to reach this point.

POUR 3: THE BIG FINISH. At the 2 minute mark, slowly add a final 100g of water. Pour in concentric circles with a fairly wide pour at the very end, wetting any grounds on the sides of the filter. 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!