Carlos Medina won the 2023 World Brewers Cup for Chile with a natural Sidra from Café Granja La Esperanza on the Origami dripper. The recipe is elegantly metronomic: over 16g of coffee and 250g at 91°C (1:16.1), pour five equal 50g additions, one every 30 seconds. The Origami's faceted walls and flat-bottom Kalita filter speed even, gentle drainage, while the steady rhythm keeps extraction consistent — letting the showy, fruit-forward Sidra stay clean and sweet.
| Time | Pour | Note | % |
|---|---|---|---|
| 0:00-0:30 | 50ml | BloomBloom with ~3x coffee weight. Gently saturate the grounds. | 20% |
| 0:30-1:00 | 50ml | 1st Pour50g pulse pour. Start from the center. | 40% |
| 1:00-1:30 | 50ml | 2nd Pour50g pulse pour. Pour in a spiral pattern. | 60% |
| 1:30-2:00 | 50ml | 3rd Pour50g pulse pour. Maintain a steady rhythm. | 80% |
| 2:00-2:30 | 50ml | 4th PourFinal 50g pour. | 100% |
| 2:30-3:00 | - | DrawdownWait for complete drawdown. | 100% |