An Origami dripper recipe is not one fixed dose or one universal pulse pattern. The public CUP-TIMER dataset currently contains eight recipes tagged for the Origami dripper, and the four verified schedules below range from 12g to 25g of coffee, 180g to 400g of water, and 2:45 to 4:00 in listed total time. Use this guide to choose a complete timetable that fits your intended serving size instead of combining isolated numbers from different cards.
Choose by batch size before choosing a pour pattern
The clearest first filter is the amount of coffee you want to brew. Maruyama Paper Drip (Origami) is the smallest schedule here: 12g coffee, 180g water, a 1:15 ratio, boiling water listed as 100°C, and a 4:00 total. ORIGAMI × THE COFFEESHOP Vol.2 moves to 18g and 300g at 1:16.7, 92°C, with a dataset total of 2:45. ORIGAMI x KOPIKALYAN Tokyo uses the same 18g, 300g, 1:16.7, and 92°C combination but divides the water differently and lists 3:00. Onyx Coffee Lab Origami is the largest: 25g coffee, 400g water, 1:16, 96°C, and 3:35.
These four cards establish useful decision points without inventing a single “correct” Origami method. Choose Maruyama when the target is the smallest cup among these examples. The two 18g cards let you compare different schedules without changing dose, water, ratio, or temperature. Choose Onyx when you actually need the 400g batch and can follow its six water targets. Scaling one card toward another batch would create a new recipe; it would no longer be the verified timetable summarized here.
Four Origami schedules at a glance
| Recipe | Coffee and water | Temperature | Water schedule | Listed finish |
|---|---|---|---|---|
| Maruyama Paper Drip | 12g / 180g, 1:15 | 100°C | 30g bloom, then 50g + 50g + 50g | 4:00 |
| THE COFFEESHOP Vol.2 | 18g / 300g, 1:16.7 | 92°C | 40g bloom, then 50g + 60g + 60g + 50g + 40g | dataset 2:45; detail drawdown about 2:15–2:30 |
| KOPIKALYAN Tokyo | 18g / 300g, 1:16.7 | 92°C | 40ml bloom, then 60ml + 60ml + 60ml + 80ml | 3:00 |
| Onyx Coffee Lab | 25g / 400g, 1:16 | 96°C | 50g bloom, then cumulative 160g / 220g / 280g / 340g / 400g | 3:35 |
The table keeps additions and cumulative targets visibly separate. Maruyama, THE COFFEESHOP, and KOPIKALYAN express the later stages as amounts added. Onyx expresses its later stages as scale readings: after 50g for bloom, the scale should reach 160g, then 220g, 280g, 340g, and 400g. Reading every Onyx target as an additional amount would exceed the specified total, so keep the wording attached to its card.
There is also one time distinction worth preserving. THE COFFEESHOP has a 2:45 total in the dataset metadata, while its detailed drawdown instruction says about 2:15–2:30. Those are both recorded values, not a reason to replace one with the other. Treat 2:15–2:30 as the detailed drawdown window and retain 2:45 as the dataset total when comparing cards.
Maruyama: a long bloom and three equal pours
Maruyama starts with 30g spread over the bed and a 60-second bloom. The next step adds 50g in the center and calls for a gentle shake. Once the water drains, add another 50g in the same way; after that drains, add the final 50g. The additions sum cleanly to 180g: 30 + 50 + 50 + 50. The card pairs that sequence with 12g coffee, a 1:15 ratio, 100°C water, and a listed total time of 4:00.
This is the easiest schedule here to remember by addition size. Write four lines—30g, 50g, 50g, 50g—and keep the 60-second opening beside the first line. The two “once drained” instructions matter because they make the bed state, rather than a new clock timestamp, the trigger for the third and fourth pours. Do not transplant the fixed Onyx timestamps into this sequence.
The gentle shake is explicit in the second-pour instruction, while the third and fourth pours are described as proceeding in the same way after drainage. Follow that wording on the full linked card rather than inventing a different agitation routine, and use this summary to prepare the dose, total water, temperature, and checkpoints before the timer starts.
THE COFFEESHOP: six additions and a stirred bloom
THE COFFEESHOP Vol.2 begins with 40g, five spoon stirs, and a 40-second bloom. Then add 50g over ten seconds to reach 90g. The remaining additions are 60g to reach 150g, another 60g to reach 210g, 50g to reach 260g, and a final 40g to reach 300g. This is the most finely divided schedule in the group, with six water additions including the bloom.
A cumulative checklist prevents arithmetic mistakes: 40, 90, 150, 210, 260, 300g. Beside it, keep the actual additions: 40, 50, 60, 60, 50, 40g. Both lists describe the same recipe from different viewpoints. The first is convenient while watching the scale; the second makes the pulse sizes clear.
The detailed card says to wait until fully drained, about 2:15–2:30, and notes an approximate 270ml yield. The dataset separately lists a 2:45 brew time. Preserve that difference in your notes instead of forcing the drawdown window and metadata total into one value. For selection, the important comparison is that this 18g schedule uses more, smaller additions than KOPIKALYAN while holding the same 300g total, 1:16.7 ratio, and 92°C temperature.
KOPIKALYAN: the simpler 18g alternative
KOPIKALYAN also starts with 18g coffee, 300g water, a 1:16.7 ratio, and 92°C. Its opening is 40ml followed by a 30-second bloom. Add 60ml to reach 100g total, another 60ml to reach 160g, and a third 60ml to reach 220g. The final addition is 80ml, bringing the scale to 300g. Wait for complete drawdown; the listed total is 3:00.
This timetable is easier to stage than THE COFFEESHOP because it has five additions rather than six and groups the middle into three equal 60ml pulses. A scale checklist reads 40, 100, 160, 220, 300g. The matching additions are 40, 60, 60, 60, and 80ml. Keep grams and milliliters as written on the detailed card rather than claiming that the source uses only one unit.
The two 18g recipes create the cleanest controlled choice on this page. Their dose, total water, ratio, and temperature match, but their bloom duration and pulse construction do not. Select THE COFFEESHOP when you want to follow the six-part schedule with spoon stirring; select KOPIKALYAN when you want the five-part 40/60/60/60/80 sequence. That choice comes directly from the recorded steps, without attributing an unlisted flavor result to either pattern.
Onyx: a larger batch built around cumulative targets
Onyx begins with a 50g spiral bloom at 96°C. At 0:30, pour in a spiral until the scale reaches 160g. Continue to 220g at 0:45, 280g at 1:05, 340g at 1:30, and 400g at 2:00. Let the brew drain completely to the listed total of about 3:35. The card specifies 25g coffee and a 1:16 ratio.
Prepare this method as a timeline, not merely a list of pulse sizes: 0:00 / 50g, 0:30 / 160g, 0:45 / 220g, 1:05 / 280g, 1:30 / 340g, and 2:00 / 400g. After the first transition, the later scale changes are 60g each. The first post-bloom move is larger because it goes from 50g to 160g, a difference of 110g.
The 400g total is 100g above either 18g recipe and 220g above Maruyama. Choose it because that batch size fits the cup or server you intend to fill, not because a larger number is inherently preferable. Its higher listed temperature and specific spiral timestamps belong together as one complete card.