ORIGAMI CUP JAPAN 2026 | Tournament Report

ORIGAMI CUP JAPAN 2026

The challenge to the world begins here.

On Monday, October 12, 2026, a national holiday, ORIGAMI CUP JAPAN 2026 was held at dotcom space Tokyo in Harajuku, Tokyo. This year’s competition was a special showdown for a spot in the World ORIGAMI CUP 2027.

Ahead of this challenge leading to the world stage, competitors passionate about coffee gathered to pursue their respective visions of the perfect cup.

For the second year in a row, the event was held at dotcom space Tokyo in Harajuku, Tokyo.

Harajuku is a neighborhood where diverse cultures such as fashion, art, and music intersect, and new values continue to emerge.

Located in one corner of the neighborhood, dotcom space Tokyo is a venue that resonates with the spirit of ORIGAMI CUP, serving as a place where people gather and connect through coffee.

The tension of competitors earnestly focusing on a single cup. The excitement of the audience watching their challenge. And the conversations and new encounters that naturally arise through coffee. Although it was a competition for a ticket to the world championships, it was an open space where anyone who loves coffee could share in the atmosphere. We look back on this day of ORIGAMI CUP JAPAN 2026.

01. The reason we compete to craft the perfect cup.

ORIGAMI CUP is a pour-over coffee competition using the ORIGAMI Dripper to compete for the best cup of coffee.

From professional baristas to home brewers, people with a passion for coffee can compete on the same stage, regardless of their experience or title.

The flavor of coffee is not determined by the type of bean or roast level alone.

Grind size, water temperature, pouring speed, and extraction time. Various elements come together to complete a cup of coffee.

Even when using the same beans and equipment, the resulting flavor changes depending on who brews it.

That is where the depth and excitement of pour-over coffee lie.

What ORIGAMI CUP values is not just winning or losing.

It is about expanding the possibilities of coffee by discovering new brewing methods and different perspectives, while inspiring one another in the pursuit of a delicious cup.

And about fostering connections among coffee lovers through the encounters and interactions born from the competition.

There is something beyond competing over a cup of coffee.

That is exactly why we continue to hold ORIGAMI CUP.

02. Coffee and culture come together in Harajuku.

Harajuku, Tokyo, is a city where diverse cultures such as fashion, music, and art intersect, continuously giving rise to new values and forms of expression. For the second year in a row, we held ORIGAMI CUP JAPAN 2026 at Harajuku’s “dotcom space Tokyo.” What ORIGAMI values is enjoying coffee not merely as a beverage or a technique, but as a culture that enriches everyday life.

Choosing your favorite equipment, discovering a brewing method that suits you, and sharing a delicious cup with someone—all these experiences are part of enjoying coffee.

Harajuku, a city where such free-spirited sensibilities come together, also reflects the vision of ORIGAMI CUP.

On the day of the competition, a space for coffee lovers to gather emerged, centered on the serious determination of competitors vying for a spot in the World Championship.

Those who watched the competition up close, those who came to show their support, and those who visited simply to enjoy coffee.

Although each person came for a different reason, they all shared a cup of coffee in the same space.

The tension of the competition and the free, open atmosphere unique to the event.

The coexistence of both is another of the distinctive charms of ORIGAMI CUP.

03. A cup with a ticket to the world on the line.

This year's ORIGAMI CUP JAPAN 2026 presented a major challenge unlike any before.

The stakes were high: the winner would earn a spot in the "World ORIGAMI CUP 2027," to be held in 2027.

The ORIGAMI CUP was born in Japan and has since spread across the globe.

As a gateway to the world championship, this year's Japanese competition took on a special significance.

The goal: to craft the ultimate cup as imagined by each competitor.

And beyond that, to take on the world.

Drawing on their individual experience, skill, and philosophy toward coffee, the competitors approached the competition with everything they had poured into a single cup.

Each cup reflected a unique approach.

Pour-over coffee is a brewing method that relies on simple tools and techniques.

Yet every single choice affects the flavor in the cup.

Grind size, water temperature, pouring timing, extraction time.

Even under the same conditions, each competitor's individuality comes through in what they prioritize and how they structure their extraction.

How much of their desired flavor can they express within the limited time?

Once the competition begins, the competitors' focus narrows to the cup before them.

The hands pouring the water, the eyes watching the extraction progress, the moment the finished coffee is presented.

Each movement conveys their dedication to that single cup.

The time and experience the competitors have accumulated are condensed into the limited competition time.

At this year's competition, with the challenge of taking on the world at stake, the significance of that single cup became even greater.

Partner booths added color to the venue.

Four judges to determine the excellence of a single cup.

From left to right

Sherry Hsu / Sherry Hsu

Sherry Selection / Founder

Winner of the Taiwan Brewers Cup in 2019 and 2020. In 2022, she became the World Brewers Cup World Champion. She is active internationally, visiting coffee-producing regions and coaching competitors. She has also used the ORIGAMI Sensory Flavor Cup at world championships.

ELYSIA TAN / ELYSIA TAN
MAME / Brand Manager

A four-time winner of the Singapore Brewers Cup in 2019, 2022, 2024, and 2026, she has also placed in the top six of the World Brewers Cup twice. Currently, she works worldwide as MAME's Brand Manager and also serves as a partner supporting the ORIGAMI brand since its early days.

YASUO SUZUKI / 鈴木康夫

TRUNK COFFEE / CEO

CEO of TRUNK COFFEE, based in Nagoya, which explores the possibilities of specialty coffee. In 2019, the company expanded its operations beyond Japan by opening a store in Shenzhen, China.

YUSUKE MATSUKI / 松木勇介
KEYAKI COFFEE / Owner

Founded KEYAKI COFFEE in 2016. Based in Sendai, he is involved in store management and roasting, as well as organizing AeroPress-related events, among other activities. He continues to promote the appeal of specialty coffee both domestically and internationally.

The two MCs who supported the tournament.

Daito Hagiwara / DAITO HAGIWARA
THE COFFEESHOP / Brand Manager

Responsible for store operations and marketing at THE COFFEESHOP. Since 2018, he has also served as a roaster, taking on a wide range of responsibilities from sourcing coffee beans to roasting and quality control.

Masafumi Nishio / MASAFUMI NISHIO
kopikalyan / Head Roaster

He serves as the head roaster at the Indonesian coffee shop "kopikalyan". In addition to coffee competitions, he is also active internationally in the fields of music and literature.

04. What is born from competition.

The appeal of ORIGAMI CUP is not found solely in the competition itself.

After the competition, athletes congratulate each other on their efforts and exchange words about brewing methods and recipes.

Even in these relaxed moments, different from their serious expressions during the competition, there is a connection among coffee lovers.

Baristas who usually work in different places, and home brewers who enjoy coffee at home.

People with different experiences and backgrounds stand on the same stage, pursuing the same delicious cup.

There is inspiration that can only be born from competition, and interaction that can only be born from their shared enjoyment of coffee.

Gaining new insights from someone else's brewing, or encountering a way of thinking different from your own.

The experience gained at the competition may also become the inspiration for brewing the next cup.

Recognizing each other's skills and sensibilities beyond winning and losing.

And the connections born through coffee continuing even after the competition.

That, too, is one of the values that ORIGAMI CUP cherishes.

It was also noteworthy that the ORIGAMI Drippers used in the competition were fairly evenly split between the porcelain and resin “Air” models.

In addition, the choice of equipment other than the dripper also revealed each competitor’s individual preferences.

Some competitors brought novel brewing equipment, while others used the “TOS Aroma Glass Carafe” provided by ORIGAMI. Furthermore, one competitor drew attention by competing in their own distinctive style, coordinating everything from their apparel to their coffee tools in pink.

Beyond the choice of tools to pursue the perfect flavor, each person’s individuality is also reflected in their appearance and style.

Even though all the competitors used the same ORIGAMI Dripper, one of the unique charms of the ORIGAMI CUP is that you can enjoy the differences in each person’s sensibilities and approach.

05. ORIGAMI CUP JAPAN 2026 — THE WINNERS

CHAMPION

【Winner】Kazuki Takehiro's Recipe

KAZUKI TAKEHIRO / @takehiro_desu

island_stone_coffee_roasters

【Equipment Used】
ORIGAMI Dripper Air S
ORIGAMI Dripper Holder AS Resin
HARIO Glass Coffee Server
OREA SENSORY CARAFE
ORIGAMI Paper Filter CONE
Comandante C40 Nitro Blade
BLOOM
ORIGAMI Beans Tray
Air Blower
KRUVE Powder Control Stocker (500 microns)
Kalita SSW 1000
TDS Meter
Cupping Spoon

【Preparation】
Grind 35g of coffee with the Comandante C40 at 40 clicks, then remove particles smaller than 500 microns using the KRUVE.
Use the air blower to remove silver skin.
Rinse the dripper and paper filter, then set them up.
Dose the coffee into the center of the dripper using the ORIGAMI Beans Tray.
Level the coffee with the BLOOM.

【Recipe】
Coffee beans used (particles smaller than 500 microns removed): 30g
Water temperature: 90°C

1) 0:00-0:15 35g
2) 0:40-2:10 200g (+165g)
3) 2:20 Remove the dripper.
4) Add 40-50g of water,
taste, and adjust to around TDS 1.15-1.35.

【Notes】
Generally, pour in a thin stream.
Pour the water vertically, evenly over the coffee bed at a height where it falls in droplets.
The first pour is for blooming. Ensure the water reaches the entire surface.
For the second pour, repeat center → outside → center, spreading outward from the center.
Once the scale reads 160-170g, continue pouring only into the center for the final pour.
The final dilution was 50g, with a measured TDS of 1.28 at room temperature.

【Key Points】
Grind the coffee slightly coarser to aim for a clean cup, then extract.
Use a larger amount of coffee to prevent under-extraction, and continuously pour small amounts to utilize the concentration gradient and improve extraction efficiency.
For each round, follow the base recipe above, taste the liquid, and adjust the amount of added water.
In the second round, the TDS measured 1.42 at room temperature, so I adjusted it by adding an additional 10ml of water.

2nd place

【2nd Place】Takuto Fukuura's Recipe

TAKUTO FUKUURA

Tokiwa Coffee Roastery Omiya Hikawa Sando Store

【Equipment Used】

ORIGAMI Dripper Air

ORIGAMI Wave Filter

ORIGAMI Glass Coffee Server with HARIO

Kettle EPEIOS M900

Scale Acaia Pearl

Comandante C40

Bloom Coffee Sifter (to level the grounds evenly)

ORIGAMI Bean Tray Blower (to remove chaff)

【Preparation】

① Weigh 20g of beans → grind with the Comandante C40 at 24 clicks.

② Sift out fines of 200μm or smaller.

③ Remove chaff with the blower.

④ Adjust the grounds to 15.5g and level the surface evenly with Bloom.

【Recipe】

Grounds used: 15.5g Water temperature: 85°C (70°C for the 4th pour only)

1) 0:00 40g 7g/sec

2) 0:30 60g (100g) 14g/sec

3) 0:50 50g (150g) 7g/sec

4) 1:10 50g (200g) 3g/sec

5) Draw down by approximately 1:50

6) Add 7g of 70°C water

【Notes】

Pours 1–3: Pour in circles from the center outward.

4th pour: Pour directly onto a single point in the center at 70°C.

【Key Points】

This recipe aims to bring out complex fruit flavors while suppressing off-flavors and creating a clean finish.

① Removal of fines and chaff: Removing fines of 200µm or smaller and chaff was done to pursue extraction stability and a clean mouthfeel.

② Extraction control through pouring: For pours 1–3, the focus was on wetting all the grounds to bring out the flavor. For the 4th pour, the temperature was lowered to 70°C and poured directly onto a single point in the center to suppress agitation and aim for a clean finish.

③ Pursuing complexity through ground quantity: In the final competition, the amount of grounds was increased from 15g to 15.5g. This aimed to bring out more complex fruit flavors.

④ Final adjustment through dilution: After extraction, 7g of 70°C water was added to adjust the balance of concentration and flavor.

3rd place

【3rd Place】Ryota Maeda's Recipe

RYOTA MAEDA

【Equipment Used】

︎Dripper : Origami Dripper Air S
︎Server : Origami Aroma Glass Coffee Server & ICOZA CYCLON SENSARY CARAFE
︎Filter : Origami Paper Filter Wave 2cups
︎Grinder : Comandante C40 MK4
︎Tools : Origami beans tray / Bloom / Blower / Powder Control Stocker

【Preparation】

① Grind Size Selection
Grind at 29 clicks on the Comandante C40, making fine adjustments based on the aroma of the beans.

② Fine Powder & Chaff Removal
Grind 24g of beans and remove the fine powder using the L (Fruity Mesh) setting of the Powder Control Stocker (reducing it to approximately 19g). Then, use the blower to completely remove the chaff.

③ Paper Rinsing
Perform the first paper rinse during the preparation time.
At the start of the competition time, perform the second rinse and drain thoroughly.
Use the Bloom to soften and level the coffee bed.

【Recipe】

・Coffee used: 18g
・Total pour weight: 215g
・Water temperature: 1st-2nd pours 85°C ➔ 3rd pour 63°C

・1st pour (0:00-0:07): 50g / 85°C
Pour 10g in the center, then wet the entire bed to bloom.
・2nd pour (0:40-0:55): 150g / 85°C
Pour from the center outward, creating a slight agitation to bring out the flavor.
・3rd pour (1:10-1:20): 215g / 63°C
Bring the kettle as close to the surface as possible and pour gently in the center.
・Draw down: 1:40
Remove the dripper.

【Key Points】

1. Transfer the brewed coffee to the ICOZA CYCLON SENSARY CARAFE.
2. Check the final brewed weight and swirl 3 times to check the flavor.
3. Depending on the cup condition, bypass approximately 1g-15g of water at about 60°C, and fine-tune the number of swirls to finish the coffee to your preferred taste.

06. From Japan to the World Stage.

Born in Japan, ORIGAMI CUP is now expanding its reach around the world.

People living in different countries and regions, gaining experience within their respective coffee cultures.

The way they choose coffee beans, perceive flavor, and approach brewing is by no means uniform.

People from such diverse backgrounds pursue the perfect cup through a common tool: the ORIGAMI Dripper.

Even when using the same equipment, the possibilities for expression are endless.

And in May 2027, the "WORLD ORIGAMI CUP 2027," bringing together competitors from around the world, is scheduled to be held.

This time, Kazuki Take has secured a ticket to the stage as a representative of Japan.

How will the skill and sensibility he displayed at the Japanese competition translate into a cup on the world stage?

ORIGAMI CUP is moving on to a new stage.

Information about ORIGAMI CUP events being held around the world and the latest news regarding WORLD ORIGAMI CUP 2027 is posted on the official Instagram account @origami_cup.

Please follow us and stay tuned to the future of ORIGAMI CUP as it expands across the globe.