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Origami

Ole Kristian Bøen · Norwegian Brewers Cup

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01 · GRIND
15 g
Medium — 28 clicks on a Comandante C40.
02 · WATER
93 °C
230 g · 1:15.3
03 · BLOOM
0:00
Bloom 50 g
04 · POURING
2:30–2:50
Ole Kristian Bøen · Norwegian Brewers Cup

Pour schedule

  1. 0:00
    Bloom 50 g
    Saturate completely.
  2. 0:30
    Pour to 110 g
  3. 1:05
    Pour to 170 g
  4. 1:40
    Pour to 230 g
  5. 2:30–2:50
    Drawdown
    Let it finish.

Origami with a wave-style filter. Four even pulses after the bloom.