1. Rinse the Origami filter to eliminate any paper taste. With the Origami Air you can use either a flat bottom or a cone shaped filter. To rinse, use about 200-300g of hot water. After it has drained, pour out the rinse water.
2. Weigh out 18g* of coffee, and grind it – the grind size should be medium coarse, about the consistency of granulated sugar
3. Pour it into the rinsed filter, make sure you have the correct weight, and then zero your scale.
4. Gently pour 75g of water just off the boil in a spiral pattern, from in to out, making sure to wet all the grounds. This pour should take about 7 seconds.
5. Let it bloom for 20 seconds
6. At 20 seconds, heavy pour straight down the center to 150g. This pour should take about 10 seconds.
7. At 40 seconds, spiral pour from in to out up to 225g. This pour should take about 10 seconds.
8. At 1:05 seconds, spiral pour to your final weight of 305g. Again, this pour should take about 10 seconds to complete.
9. Your brew should finish draining between 2:00 – 2:30
10. Taste! If your coffee seems thin and sour – grind finer next time. If your coffee tastes bitter and dry – grind coarser.

*We dial in each of our coffees for our cafes and then share that information under “Recommended Preparation” on the product pages for each coffee.

This dripper and filters are available in our cafes or online from our friends at Slow Pour!

1. Place the Chemex filter in the brewer with the three layered thick side of the filter over the spout. Rinse the filter to eliminate any paper taste, then pour out the rinse water and seat the filter fully down in the Chemex
2. Set the Chemex on your scale and zero. Add 52g of freshly ground coffee (grind should be medium to slightly coarse) and zero your scale again.(a ballpark ratio for most coffees is 1:17 – 52g coffee to 890g water).
3. 0:00-0:10: Quickly pour 100g of 200 degree water into the coffee grounds, spiraling from the center to the outside. Make sure all the grounds are wet. Wait until 20 seconds.
4. 0:20-1:10: Pour to 475g total, spiraling from the center to the outside and back to center. Wait 10 seconds.
5. 1:20-2:30: Pour to 800g total, straight down the center of the cone. Wait 10 seconds.
6. 2:40-3:00: Pour around the sides of the Chemex 2-3 times. Stop when you reach 890g or when you run out of water.
7. 3:00-4:00: Let it finish dripping. At 4 minutes pull your filter and grounds, give it a nice swirl and enjoy sharing your beautiful cup of coffee.

The recipe is super simple - one continuous 300g pour over 20g of coarsely ground coffee, let it sit for 5 minutes, and then hit the switch.

Here is what you will need. 

• A kettle, ideally with a temperature reading
• A scale that weighs in grams
• a burr grinder
• and, of course, the switch brewer

A couple of suggestions:

• start with the coarsest grind setting on your grinder and then work backwards until you find your sweet spot. 
• aim for a 1:14 or 1:15 coffee to water ratio. 
• Generally it works better to use lower brew temps (around 196° F) for medium roasts like our Hometown blend, and higher brew temps (200°+) for our lightly roasted SOs.

This is the Process

1. Open the switch and rinse the filter to eliminate any paper taste. After the water has run through, pour out the rinse water.
2. Once the filter is rinsed, flip the switch up to block the water flow. Tare the scale, add 20g of ground coffee to the filter, tare the scale again.
3. Begin to pour. There really isn’t much technique here. Just incorporate all of the grounds with a steady swirling motion, and then continue to pour in the center of the bed until the brew weight equals 300g. This pour from start to finish should take about 30 seconds.
4. Wait for 5 minutes and then push the switch down to initiate the draw down stage. Draw down should take another 30-45 seconds.

If you are finding that the coffee is too weak, try:

• Adding another gram of coffee and or
• Increasing the brew temperature and or
• Steeping even longer 

If the coffee is too strong, try:

• Subtracting a gram of coffee and or
• Decreasing the brew temperature and or
• Steeping for less time

Here’s to brewing beautiful coffee!

1. Dose your coffee: Fill the Aeropress filter cap with whole bean coffee and level (about 17g).
2. Grind your coffee: The grind should be on the finer side of drip coffee – just a bit coarser than table salt. You’ll want to dial it in to your liking. Tastes bitter? Use a coarser grind for your next brew. If it tastes sour, use a finer grind.
3. Place the paper filter in the cap and rinse with hot water to eliminate any paper taste.
4. Twist the filter cap on and add your ground coffee.
5. Set Aeropress on mug and slowly add water just off boil. As you fill the Aeropress there will be a faint line of separation between the coffee grounds and liquid. Keep pouring until this line is at the top of the number 3.
6. Steep for 1 minute, then stir the liquid and grounds three times.
7. Insert plunger and press down slowly. Brace yourself. It’s going to take a significant amount of pressure. Stop when it starts hissing.
8. Enjoy!

If you are sharing… double the dose and use the same amount of water. Once the brew is done, split between 2 cups and dilute with more hot water until it tastes right to each of you.