Coffee Brewing Recipes

Daily driver recipes for pourover coffee

Origami Dripper

Glitch Coffee Origami dripper brewing setup

Glitch Official Origami

Official hot and iced recipe from Glitch Coffee

1:35+ hot 14.5g

Hot Drip Basics

Karita Wave
Paper
14.5g
Coffee
86-90°C
Water
200-210g
Yield

Hot Drip Timeline

1
0:00-0:05 30g
First pour.
2
0:20-0:25 30g (Total 60g)
Second pour.
3
0:50-1:05 100g (Total 160g)
Third pour.
4
1:20-1:35 100g (Total 260g)
Final pour.

Iced Drip Basics

14.5g
Coffee
86-90°C
Water
100-110g
Yield
80-100g
Ice

Iced Drip Timeline

1
0:00-0:05 30g
First pour.
2
0:30-0:35 20g (Total 50g)
Second pour.
3
1:00-1:15 100g (Total 150g)
Final pour.
After
After brewing coffee, cool it with ice
Use the listed 80-100g ice.

Notes & Adjustments

Official Glitch Coffee Origami recipe. The guide specifies Karita Wave paper, 14.5g dose, and 86-90°C water for both hot and iced versions.

Sources

Official Recipe: Glitch Coffee Brew Guide

Origami PINN basic and competition recipe card

Origami PINN Basic

Three pours at 90°C for clarity and balance

Stop at 1:30 1:15

Recipe Basics

12g, medium coarse
Coffee & grind
180g at 90°C
Water
1:15
Ratio

Paper filter: ORIGAMI Paper Filter [2CUPS]

Brewing Timeline

0:00–0:05
Pour 25–30g
Use water at 90°C.
0:30–0:40
Pour 70g (total 100g)
Continue with water at 90°C.
0:55–1:00
Pour 80g (total 180g)
Continue with water at 90°C.
1:30
Stop extraction
Remove the dripper before the brew fully drains.

Notes & Adjustments

For both PINN recipes, remove the dripper before the brew fully drains. The card says this helps maintain clarity and balance.

The card lists a 25–30g first pour, followed by 70g for a total of 100g. Use a 30g first pour to reach that total.

Sources

Source: Photographed Origami PINN recipe card

Origami PINN basic and competition recipe card

Origami PINN Competition

Two water temperatures with a cooler final pour

Stop at 1:20 1:15

Recipe Basics

13g, 500–800 µm
Coffee & grind
185–200g total
Water
1:15
Ratio

Paper filter: CAFEC Abaca 1 cup

Brewing Timeline

0:00–0:05
Pour 26g
Use water at 90–92°C.
0:20–0:30
Pour 74–84g (total 100–110g)
Use water at 90–92°C.
0:35–0:45
Pour 85–90g (total 185–200g)
Switch to water at 65–70°C for the final pour.
1:20
Stop extraction
Remove the dripper before the brew fully drains.

Notes & Adjustments

For both PINN recipes, remove the dripper before the brew fully drains. The card says this helps maintain clarity and balance.

The card specifies a 1:15 ratio (195g water for 13g coffee) and allows a total water range of 185–200g. Prepare water at 90–92°C for the first two pours and 65–70°C for the final pour.

Sources

Source: Photographed Origami PINN recipe card

Origami dripper single pour

Healthy-Two Single Pour

No-bloom, low-temp recipe for juicy coffees

Single pour 1:16.6

Recipe Basics

22g, medium
Coffee (Timemore 078 @ 6-7)
365ml at 89°C
Water
1:16.6
Ratio

Brewing Timeline

Prep
Prepare soft water and Origami
Use very soft water. The source uses roughly 2:1 distilled water to Perfect Coffee Water, then preps the Origami dripper.
0:00
Start single pour
No bloom. Pour gently in spirals, as close to the coffee bed as possible without hitting the kettle on the dripper.
365g
Stop pour
Continue the same gentle spiral pour until the scale reaches 365g total water.
Finish
Drawdown
Let drain fully. The post did not specify a target drawdown time.

Notes & Adjustments

Built for coffees described as juicy, including Prodigal and Corvus coffees. The author says multiple-pour recipes have not worked as well for them; this no-bloom single pour gives daily juicy cups.

Cup target:

The author reports white grape and melon notes across many coffees with this approach.

Dial-in note:

Water composition is approximate because the source does not measure the mineral-water mix precisely.

Sources

Source: r/pourover — Healthy-Two single-pour Origami recipe