[Equipment Used]
ORIGAMI Dripper Air S, Dripper Holder AS Resin, Glass Coffee Server with HARIO, ORIGAMI Paper Filter Wave, Comandante C60, Rinser Assist, Barista Hustle The Comb, ORIGAMI Beans Tray,
Air Blower, Saza Coffee Powder Control Stocker Mesh L
【Preparation】
Grind 25g with 38 clicks on the Comandante C60, then remove fine particles using the first coarse mesh L.
Blow away the silver skin with the air blower.
Set the dripper and paper precisely using the Rinser Assist.
Dose the grounds into the center of the dripper using the ORIGAMI Beans Tray.
Level the grounds with the Barista Hustle The Comb.
【Recipe】
Coffee beans used: 18g
Water temperature: 85°C
1) 0:00 40g
2) 0:40 150g (+110g)
3) 1:20 180g (+30g)
4) 1:45 End of extraction
Add 25g~35g of 65°C water, adjusting TDS to around 1.30~1.15 while tasting.
[Notes]
Ensure the first pour covers the entire bed.
Stir thoroughly with the second pour. Near the end of pouring, gently swirl to level the coffee bed.
For the third pour, lower the water temperature to 65°C and pour slowly into the center.
Final water volume: 25g, TDS 1.23
【Key Points】
Aim for a clean cup by grinding the beans slightly coarser and brewing at a lower water temperature.
Set longer intervals between water pours to prevent under-extraction.
Thoroughly agitate during the second pour to extract the beans' flavor.
The recipe is simple, but I focused on executing the fundamentals carefully. While the beans differ, I aimed for high reproducibility.
TDS is just one factor for reproducibility; don't fixate on the number, adjust based on your own taste.
For each round, I adjusted the grind, water temperature, and pouring technique based on the previous liquid's characteristics, striving to adapt to the beans.
