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. 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.

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 41g 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 – 41g coffee to 700g water).
3. 0:00-0:10: Gently 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 30 seconds.
4. 0:30-0:40: Pour 125g of water, to 225g total, spiraling from the center to the outside and back in again.
5. 0:40-0:50: Pour another 125g, to 350g total, straight down the center of the cone.
6. 1:20-1:30: Pour another 125g, to 475g total, straight down the center of the cone.
7. 1:50-2:00: Pour in another 125g, to 600g total, spiraling from the center to the outside and back in again.
8. 2:00-2:10: Pour 100g more straight down the middle to reach a final weight of 700g.
9. 4:00-4:30: Let it finish dripping. Your total brew time should be around 4-4.5 minutes. If it takes longer, try a coarser grind. If it is shorter adjust your grind to be finer.