オリガミドリッパー 抽出レシピ / Origami Dripper Brew Guide by Kurasu Kyoto
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- Опубликовано: 2 май 2020
- Kurasuの日本国内チャンネルが移動となりました。是非こちらからフォローください！
/ @kurasukigu
Kurasuのカフェで使用しているオリガミドリッパーの抽出レシピです！
円錐、ウェーブフィルターが使用できること、またユニークな形から様々な抽出方法を導き出せるオリガミドリッパー。
今日はコーヒーの旨味成分、甘さをだすことにフォーカスした淹れ方を紹介します。
コーヒーのドリップは正解が一つではありません。
是非一つのやり方として参考に、色々試しながらおうち時間のドリップコーヒーにご活用ください。
コーヒー：15g
お湯：250g
93c
40gのお湯
40秒蒸らし
110gまでお湯
1分立ったら
250gまでお湯
1分30秒たったら落ちきっていない状態でドリッパーをとる
Here's Kurasu’s brew guide for the Origami Dripper.
Origami Dripper has unique characteristics such as having a large outer diameter and being able to use cone or wave shaped filters.
Many competitors have been using the Origami as it has potential for many recipes.
We want to introduce one recipe we use at Kurasu, to focus on getting the sweetness out of the coffee.
Hope you can use this as a reference to play around with this amazing dripper.
Coffee: 15g
Water: 250g
93c (199F)
40g water
40sec bloom
Pour up to 110g
1 min
Pour up to 250g
At 1 min 30 sec, take dripper off without waiting for water to run through
Dripper: Origami Dripper S
kurasu.kyoto/products/origami... Kinto Pour Over Kettle
kurasu.kyoto/products/kinto-p...
Server: Torch Coffee Server Pitchii
kurasu.kyoto/products/coffee-...
Grinder: Hario Coffee Mill Smart G
kurasu.kyoto/products/hario-c...
Hario Mobile Mobile Mill STICK
kurasu.kyoto/products/hario-m...
Coffee:
kurasu.kyoto/coffee
ドリッパー: Origami (オリガミ) ドリッパー S
jp.kurasu.kyoto/products/orig...
ケトル: KINTO （キントー）プアオーバーケトル
jp.kurasu.kyoto/products/kint...
サーバー：TORCH （トーチ）コーヒーサーバー ピッチ―
jp.kurasu.kyoto/products/coff...
グライダー：ハリオ コーヒーミル・スマートG
jp.kurasu.kyoto/products/hari...
ハリオ モバイルミル スティック
jp.kurasu.kyoto/products/hari...
コーヒー：
jp.kurasu.kyoto/coffee
Kurasuの名前は日本語の「暮らす」からきています。はじめはオーストラリアのシドニーにて、日本の暮らしの中にあるデザイン性の高い雑貨を販売するオンラインショップとしてスタートしました。現在は日本のコーヒー器具を販売するストア、そして日本全国のスペシャルティコーヒーロースターと提携したコーヒー豆の定期購買サービスが、世界中のお客様にご支持をいただいています。
二〇一六年には初のカフェ店舗として京都店、二〇一七年にシンガポール店、二〇一八年に京都、伏見稲荷に初のロースタリーをオープンした後、同年バンコク店もスタートしました。
日本全国、また世界中のコーヒーロースターと密な連携をとることで常に最新のスペシャルティコーヒーに関わる情報交換をし、進化する焙煎への取り組みを行っています。国内外のコーヒーフェスティバルや ポップアップの参加、コラボレーションの企画を積極的に行うことことで、京都から世界へコーヒーの文化を発信し続けています。
Kurasu comes from the Japanese word “to live” or “lifestyle.” Starting as an online homeware store, we are now globally recognised as the premiere shop selling Japanese coffee brewing equipments and feature a subscription service partnering with specialty coffee roasters from around Japan.
We serve speciality coffee in our shop in Kyoto which opened in 2016, and Singapore in 2017. In 2018 we opened our 2nd Kyoto store as a roastery cafe in Fushimi Inari, along with our first store in Bangkok. We’re currently roasting with a Giesen W6A.
Our aim is to showcase Japanese coffee culture to the world through introducing coffee products, roasters, and our own roasts. We are a coffee equipment retail store, cafe, coffee roaster, and a medium for specialty coffee culture.
International: www.kurasu.kyoto
日本：www.jp.kurasu.kyoto
楽天市場：www.rakuten.co.jp/kurasu
Instagram: / kurasu.kyoto
Facebook: / kurasu.kyoto
Pinterest: / kurasu
Twitter: / kurasu_kyoto
Coffee Subscription: www.kurasu.kyoto/subscription
コーヒー定期購買：www.jp.kurasu.kyoto/subscription
This is the best shot and most informative coffee recipe video I have ever seen. Congratulations, so well done! I love my Origami and can't wait to try your recipe. Domo Arigato!
この作り方は本当にすごいですね。私もビデオ通りでやってみたが、びくりして美味しかったですね。ありがとうございます😊
このレシピで淹れると甘くて美味しい珈琲になって感動……。今まで飲んでた珈琲はなんだったんだ……って気持ちです笑
Nice recipe and very nice products! I bought this from Kurasu Kyoto last year🙌🏼
My origami dripper that I ordered from the Kurasu website just arrived today! Thanks for the awesome customer service and coffee content!
update: used Kurasu's Columbia Roberto Martinez Beans with this video's method. I felt like this was the first time I was able to bring out the sweet fruity notes in a cup of coffee!
grinder: JX-Pro 32 clicks
Such a beautiful dripper, and such a well produced guide!
Thanks so much! really appreciate it.
I always love brewing with origami dripper from Kurasu Kyoto!
thank you for your technic
ビデオありがとうございます。質問です。少し多くコーヒーを作る場合、例えば30gのコーヒーの時、どのような調整がお勧めですか？
Do they not let all of the water finish dripping through to the coffee because of risk of over extraction? I'm just taking guesses since I imagine there is a lot of heat used at once in this brewing method it seems. Perhaps too much heat at once could lead to an over extracted coffee if all of the coffee drips out through the bottom at the end?
Thank you to your brewing method but
If we used 270 grams of water , the Time to stop brew is … ?
Thank you to your answer
Which size of origami dripper are you using ? Which do you prefer Medium or small ?
10秒で150gまで注ぐのが難しいので練習してます！
とても分かりやすい動画、ありがとうございます。
質問なのですが、出来上がり量は何グラムになればよいのでしょうか。
I hope you guys make a video on your brewing recipe with the Torch Mountain! I know the website already has it, but maaaaybe you guys have already updated the recipe?
We'll see if we have any updates
Do you get a different taste when letting the water drip all the way?
Does the recipe change when using the the medium size dropper with 185 filter?
Love that
このグラインダーでどのメモリで挽かれてますか？
Hi, im just wondering what taste you get from this origami dripper , can you describe a little bit for me, im planning to buy one but it is pretty expensive here in my country thank you
Not worth it if it's expensive. V60 tastes better anyway
レシピありがとうございます！でも質問があるんですが。
ずっと落ちきったら大丈夫ですか。味が弱くなるますか。
甘い味のために、すこし細かく挽いて、速く下に落としてます。でも、しかし、
コーヒーサーバーの大きさよりも、コーヒー豆が、とても少ないので、もっと早く下に落ちてしまいます。
だから、弱い味、軽い味でしょう。私も心配です。
I think the brew guides would be more useful if you describe why it's done a certain way. For example, why not agitate the grounds during bloom? How does it affect the flavors?
I think it's because the origami has a flat bottom so it already produces a flatbed of coffee ready to get extracted.
good point, in my experience, I've been following this recipe but with a cone filter on my Origami. By not agitating in the bloom process, I find the taste less fruity, and not in a bad way, i think the extraction in my experience is better, as it isn't too strong.
I agree, adding more context is appreciated, for example, why is extraction ended in 1:30? I rarely follow this last step, as I brew towards finishing the entire process which takes around 1:50 not exceeding the 2 minute mark. I also find the 93 degrees temp better for my light roasted Ethiopia beans.
How much coffee liquid do you end up with when you pull the dripper at 90 seconds?
We're aiming to end at around 170-180ml
Hi, Could you please tell us what colour and size this Origami dripper is ? Also why is there a price difference between your Japanese website and english website?
Says at the end that they used the small size
Do you sometimes brew with a V60 paper filter in the Origami dripper? How would your brewing method change?
You can actually try a similar recipe to this video here, or do a regular V60 brew with a bit finer grind. ruclips.net/video/_UZrvwauWlo/видео.html
@@KurasuKyoto Thank you!
Do you also do a slightly finer grind with V60 filter?
In general, we aim around same grind size.
can i use the same recipe (and amounts) with my medium size origami?
you can rise the amount... but for brewing time its the same
ratio 3 : 50
カップには何ml入っていますか？
Could I use this recipe with v60 papers instead of kalita papers?
Yes but grind a little more coarse
Hello which do you use 155 or 185 Kalimantan wave paper?
We're using the 155 here.
ANy update to your origami recipe?
いつも素敵な動画をありがとうございます。
質問です。
旨味成分、甘みそれぞれこのレシピではどのタイミングで抽出されていますか？
そして、なぜそのようにすると二つの成分がより出るのでしょうか？
質問いただきありがとうございます。
コーヒーの旨味、甘み成分は基本的に抽出の最初の方にでます。従来の抽出方法では、後半は濃度の調整というようなイメージです。
今回ははできる限り高い温度で早く抽出することで旨味、甘み成分を凝縮したものを抽出すると同時に、濃度も調整するというイメージです。少し高度なテクニックですが、Origamiドリッパーの特質にも合い、最近ではトップバリスタも好んで使う手法になってきています。
是非一度チャレンジしてみてください。
Hi there! May I ask which colour is the dropper? The matte beige or yellow? Thanks!
Hi Jolin- this is the Yellow color.
@@KurasuKyoto thanks for answering!
May I ask why do you stop the brewing at 90 seconds?
following this! i want to know as well lol
me too pls :D
i think it is for prevent over extract. this recipe using more fine grind coffee and hot temperature water than other recipes. so maybe 90s is the best time for enlarge flavor and prevent over extract. imao :)
@Ry Uemura I believe it is due to a lack of air flow in the brewer with the kalita filter. As a result of this the brewer can easily clog which causes the coffee to have more contact time with the water leading to an over extracted cup. However if you remove the brewer before that happens your coffee will not be over extracted leading to a more enjoyable cup.
90秒で落ち切らずドリッパーに残っている分は何のために入れているのでしょうか？
理由が知りたいので教えていただけるとありがたいです。
コメントいただきありがとうございます！当時のレシピ設計者がいないので現スタッフの理解になりますが、ORIGAMI+Wave filterは構造的にお湯抜けがゆっくりであることがまず前提にあります。多めに注ぐことで、後半の抽出効率を下げて雑味を出さないように工夫しています！
hi thnks for this video can help me to pick please v60 kalita or origami what you pick and i want tow know to if you know about the brand timemore can recomend me if buy or not?
V60 is better all the way. More complex, more layers, richer, cleaner. I have both, my best V60s are always superior.
@@JulienGaudfroy thnks so much to be so honest i dont know if buy origami becouse i have v60 and i learning i wanna know if can give me advice to get more sweet coffe??
@@rolandocalderonguerra2346 put sugar hahaha. Joking aside, basically if your first pour (bloom) is shorter, your coffee will have less acidity. You may wanna try lower temperature, also if you have a hint of bitterness in your coffee, grind coarser.
@@JulienGaudfroy good joke haha thnks for answer i see other tecnique one pour and slowly water and is more sweet but i do many test and i see all depends of the coffe beam too for his grind and this flavor
@@rolandocalderonguerra2346 also the most obvious way to get sweeter coffee is to upgrade your grinder. Use a grinder made especially for pour pourover and coarse grinds. No versatile one that also claims to be optimal for espresso. Or pourover burrs for a certain grinder.
お忙しい中失礼します。
コーヒー豆を中細挽きということですが、variaのハンドグラインダーでは何クリックでしょうか？
コメントいただきありがとうございます！お返事が遅くなり大変申し訳ございません。動画の挽き目はあくまでも目安で、ご使用になるコーヒーや、何よりしーひか様の目指す味わいによってご調整いただけたらと思います。Variaハンドグラインダーの挽き目に関する記事を参考に、お好みの味わいを探してみてくださいね。ぜひ感想や発見をシェアいただけると嬉しいです😊
kigu.coffee/pages/varia-hand-grinder-howtogrind-and-clean
@@KurasuKyoto お忙しい中ご丁寧に返信くださりありがとうございます！
今は82クリックで落ち着いていますが、度々目詰まりがおきてしまいます。
色々工夫していますがこの場合はもう少し挽目を荒くした方がよろしいでしょうか？
Why don't you agitate the brew during blooming?
Possibly 2 reasons
1. It's hard to agitate using the origami.
2. Sometimes agitations affects the drawndown which you want to avoid with this short brew time.
2:23