ORIGAMI CUP 2024 TOKI, GIFU

Report


On November 11, 2024, the second event was held in Toki City, Gifu Prefecture, where ORIGAMI is produced.
The venue, “KOYO BASE” is located next to the ORIGAMI production factory and is a complex experience facility that includes a café where visitors can enjoy ORIGAMI-brewed coffee and local produce, a store where all ORIGAMI products can be purchased, and factory tours and workshops where visitors can learn about the manufacturing process of ORIGAMI. The shop also offers factory tours and workshops where visitors can learn about the production process of tablewares.
What is the ORIGAMI CUP?

In this competition, professional baristas and home brewers alike, regardless of skill, will compete to see who can brew the best coffee using the ORIGAMI dripper.

There is no formal atmosphere, and the goal is to encourage coffee lovers to gather, compete, and expand their circle of community with those in attendance.

In Japan, the first ORIGAMI CUP was officially held in Tokyo in 2023.

Click here for the ORIGAMI CUP 2023 TOKYO report.

With the cooperation of distributors in various countries outside Japan, the ORIGAMI CUP has already been held in China, Korea, Singapore, Indonesia, the Philippines, Australia, Switzerland, Iran, Brazil, Colombia, Peru, Venezuela, and Ecuador, and is scheduled to be held in the United States, Panama, and Bolivia in 2025.

ORIGAMI, which was born in Toki City, Gifu Prefecture, Japan, now has a growing number of users around the world, and thanks to everyone who loves ORIGAMI, the ORIGAMI CUP continues to spread throughout the world.

Regulations for ORIGAMI CUP
The regulations for this year's ORIGAMI CUP are quite simple: use an ORIGAMI dripper, designated coffee beans, and water.
Competitors may only bring hand grinders and non-electric extraction tools.
Other equipment such as paper filters, scales, and kettles must be provided by the venue.
The coffee beans to be used in the competition will not be announced in advance, and will be announced at the venue on the day of the competition.
For this year's competition, the coffee beans were shallow roasted washed Kenyan from "NOG COFFEE ROASTERS", and Tajima natural water was provided to the competitors for the extraction process.
The competition will last 10 minutes with 5 minutes of preparation time and 5 minutes of extraction time without rehearsal, providing a minimum of 150 ml of liquid.
The judging method will be cupping judging by three judges, and the winner will be determined by finger pointing.
Special Guest Judges and MCs
From left to right: Yusho Yoshida, Chikako Nakai, Takayuki Ishitani, Ryan Wibawa, Wataru Iidaka
As in the previous competition, special guest judges from Japan and abroad were invited to judge this years.

【Guest judges】


Wataru Iidaka / @wataru_iidaka 

Saza Coffee, World Brewers Cup 2024 2nd Place


Ryan Wibawa / @ryanwibawa

World Brewers Cup 2024 3rd place


Takayuki Ishitani / @taka_ishitani

World Barista Championship 2024 3rd place


Chikako Nakai / @nakachika

Teaching at UCC Coffee Academy, World Siphonist Championship 2023 2nd place


Yusho Yoshida / @yusho_yda

Fuglen Buyer, Head Roaster

Competition MC Masafumi Nishio of kopikalyan, @0k1rakuand Yasuo Suzuki of TRUNK COFFEE@yasuo_suzuki_trunk 。
First round - Semifinals
Twenty-seven competitors took part in the competition, with each group of three competing in a winner-takes-all tournament.
Beans for the competition were given on the day and competitors had time to pick their own beans before the competition began.
Competitors will have 5 minutes of preparation time and 5 minutes of extraction time to pour and serve at least 150 ml of coffee into the cupping bowl.
There were many people who tried their hand at recipes assembled by bean grind, water temperature, and pouring frequency, as well as many original extraction methods, such as adding extraction tools.
Three judges per round will be cupping judges. The evaluation criterion for this round is “clean cup”.
Judges will determine the winning cup by pointing to it.
After the judges' time, competitors could ask the judges for feedback.
Scene at the venue
This year again, a brew bar was set up at the venue, where competitors brewed coffee using the day's recipe with the beans used in the competition and served it to visitors, who enjoyed comparing their brews.
Limited edition logo cups for the ORIGAMI CUP. Purchase a cup and you can sample coffee brewed by competitors at the brew bar.
Sponsor's booth
"NOG COFFEE ROASTERS"
Kurasu
MOTHER WATER
HIGHMOUNT/ TIC/ STTOKE
Also new this year was the convention sponsor booth, where the latest coffee machines and coffee equipment were on display.
Attendees were able to try out the products they were interested in at the booths and sample coffee brewed by the coffee machines.
The sponsors also presented all competitors and the winners of the competition with luxurious prizes.
【Sponsors】
Equipment Sponsor/ Kurasu
Coffee Bean Sponsor/ Navy Blue Inc.（NOG COFFEE ROASTERS）
Water Sponsor/MOTHER WATER Inc.
ORIGAMI CUP TOKYO 2024 Results
From left to right: Hiroyuki Kodama, Tomoki Ohno, Tsuyoshi Kobayashi
【Champion】 Tomoki Ohno /@pessoa_oo
【2nd place】 Hiroyuki Kodama / @h_k19900508
【3rd place】 Tsuyoshi Kobayashi / @irregularcoffee
The three finalists who successfully made it through to the first round and semi-finals out of 27 participants were presented with gold, silver, and bronze ORIGAMI drippers, exclusive to the competition, as trophies.
Congratulations to the three winners!
ORIGAMI CUP TOKYO 2024 Winners' Extracted Recipes
Here are the three winning competition recipes.

【Champion】Tomoki Ohno's recipe

【Equipment used】

ORIGAMI Dripper Air S, Dripper Holder AS resin, Glass Coffee Server with HARIO, ORIGAMI Paper Filter Wave, Comandante C40 MK4, Saza Coffee Powder Control Stocker Mesh L

【Preparations】

The comandante grinds 32 g in 30 clicks and sieves the powders with the first coarsest mesh L.

【Recipe】

Grams of beans used: 22.0g

Water temperature: 83°C

1) 0:00 45g

2) 0:30 120g (+75g)

3) 1:00 190g (+70g)

4) 1:30-35 Drop-off end

Add 50 g of hot water with the water temperature lowered to 65°C. Adjust the water while taking in the flavor, and finally add about 60-70 g of water.

【Appendix】

The first time, make sure to spread the hot water over the entire area.

The second one is a slow circle-pour with the image of causing a little agitation.

The third time, center pours, so as not to cause agitation. Just turn it at the last 15g or so and be aware that the coffee bed at the end of the extraction is flat.

TDS is1.07.

【Point】

I was aware that the detailed coffee bean profiles were not released until the day of the event, so I had to be able to accommodate any bean to a certain degree.

Clean cup and sweetness.

To achieve this, the water temperature is low, the mesh is coarse, and the filter is a flat bottom filter.

Therefore, since the coffee is unextracted and under-extracted as a coffee liquid, the liquid concentration was made thinner so that the acidity would not be too pungent.

The temperature of the added water is also lowered.


【2nd place】Hiroyuki Kodama's recipe

【Equipment used】

Dripper Air S, Dripper Holder AS resin, ORIGAMI Paper Filter Wave, COMANDANTE C40 MK4, Saza Coffee Powder Control Stocker M, TIME MORE Air Blower

【Preparations】

・Rinse paper with cold water. (To keep flavor and consistency).

・Grind 28 g of coffee beans with a COMANDANTE 25 click and remove fines with a Powder Control Stocker M.

Use an air blower to remove as much chaff as possible.

【Recipe】

Grams of beans used: 21 g.

Water temperature: 94°C.

1) 0:00 60g　Vertical stirring (pour hot water and steam with strong stirring in mind)

2) 0:30 160 g (+100 g) Vertical stirring (as in the first pitch, with strong agitation in mind)

3) 1:00 260 g (+100 g) Lateral stirring

4) 1:30 320g (+60g) Centre pour

The dripper removed just before the end of the drop and the volume was about 265g.

【Appendix】

Served at a slightly lower serving temperature.


【3rd place】 Tsuyoshi Kobayashi's recipe.
【Equipment used】
ORIGAMI Dripper S ( porcelain), ORIGAMI Paper Filter Wave 1-2cups, Glass Coffee Server with HARIO, Commandante C40 MK3 + RED CLICKS, Saza Coffee Powder Control Stocker Aroma Mesh, Pin （Stick)
【Preparations】
・Grind 15 g of coffee beans with Commandante C40 MK3 + RED CLICKS at 55 clicks (56 clicks for the first round).
・Aroma mesh in the powder control stocker to remove fines and ensure 15 g of powder.
・After filter rinsing, use the pin to nudge the rib valleys to set the filter firmly.
・Warm the cupping bowl for submission in hot water.
・Put the powder into the dripper and swirl it on the surface of the powder, using a pin to flatten and even out the powder so that the hot water spreads evenly.
【Recipe】
Grams of beans used: 15 g.
Water temperature: 92°C (only for the third pitch, add water to the kettle to make it around 75°C).
1) 0:00 60 g (pour gently and evenly over the entire area)
2) 0:40 150 g (+90 g) (pour in slowly stirring)
3) 1:30 - 2:00 240 g (+90 g) (add water to bring to about 75°C, centre puer. Pour thin water at as low a flow rate as possible)
4) 2:30 Remove the dripper.
Finish by carefully mixing the liquid in the server using a spoon.　
【Point】
Pour as slowly as possible (uninterrupted and thin), as the flow rate is too fast and the Acidity tends to be sharp.
With clean cup as the basic premise, we chose a recipe that uses a Wave (Flat Bottom) filter, which tends to produce body and sweetness, since the evaluation axis was based on the overall strength of aftertaste, flavor, and sweetness.
The water had a hardness of 70 mg/L, and we thought that the acid would be absorbed by the water and dull the flavors, so we adjusted the mesh size to a finer size with the intention of slightly increasing extraction efficiency, and ensured a longer steeping time of 40 seconds than the usual 30 seconds.
In addition, to refine the clean cup, fines were removed by the stocker and the water temperature was lowered for the third pitch, which tends to produce miscellaneous flavors.
Since the interval between the second and third pitches would be longer if we tried to be precise about the temperature changing with the amount of water added, I cut off the water at the appropriate point and prioritized pouring the third pitch at the desired time.

The party held after the competition
After the competition, an after-party was held to meet the 27 competitors, judges, and sponsors.
At the party, KOYOBASE served dishes using seasonal ingredients produced in Gifu Prefecture and local sake, which were prepared by KOYOBASE for the occasion.

We would like to thank the 27 competitors, the judges and MCs who took the coffee seriously and made it fun during the competition, the sponsors who helped make the ORIGAMI CUP possible, and everyone who came to the venue!

The reason why we chose to hold the ORIGAMI CUP this year in Toki City, Gifu Prefecture, instead of Tokyo, where access is easier, was to let everyone who loves ORIGAMI know about the background of ORIGAMI production and the local area.

Also, for the factory staff who are usually involved in the production of ORIGAMI, the day was a great opportunity for them to actually see users compete using the products they produce, which made them even more proud of their work.

We hope that the ORIGAMI CUP will expand the circle of communication between coffee lovers and serve as a bridge between users and makers.

ORIGAMI will continue to deliver enjoyable products to everyone in order to increase the number of delicious coffees in the world.

The next ORIGAMI CUP is scheduled for next year.

Looking forward to seeing you there!


See the digest of the ORIGAMI CUP 2024 here.