Patrik Rolf's (April Coffee, Copenhagen) recipe for the Origami — three generous pulses with a V60 cone paper. A modern Nordic approach to one of specialty's most popular brews.
Patrik Rolf is behind April Coffee Roasters in Copenhagen — one of the most influential Nordic specialty roasteries, and a popular YouTube channel in the community. After Du Jianing's 2019 WBC win, the Origami became a fixture in his lineup, but he developed a different approach.
The contrast with Du Jianing:
Du Jianing:
- Flat Kalita Wave
- 5 short pulses
- 86°C
- 1:15.13
April / Patrik Rolf:
- V60 cone
- 3 generous pulses (including bloom)
- 92°C
- 1:15
Patrik's philosophy:
1. Why V60 cone, not Kalita?
Rolf explains: the Origami is a dripper with flow channels (the folds), so there's no longer a need for a flat bed to maintain evenness. With V60 cone, you get the stability of a regular V60 paper plus the fast flow of the Origami. The best of both worlds.
2. Why only 3 pulses?
More pulses = more agitation = more bitter compounds. Rolf argues that in 3 large pulses, you get layering (each pour extracts a different profile) without the risk of over-extraction.
3. Generous bloom (3.3× dose):
60g on 18g coffee — a very generous bloom. The reason: for light coffees, full saturation before extraction is critical. He insists on 35 seconds minimum.
4. Higher temperature (92°C):
Unlike Du Jianing's 86°C, Rolf goes higher. He explains: "Not everyone is brewing Ethiopian Geisha with extreme floral profile. Most of our daily specialty beans need higher temperature to extract their sweetness."
5. Generous ratio (1:15):
18g on 270g — enough for a big mug or two small cups. Most home specialty cups fall in this range.
The achievement:
While Du Jianing's recipe is competitive and high-maintenance, Patrik's is everyday and flexible. You can apply it to a range of beans and still get a quality cup. That makes it especially popular with specialty enthusiasts who want to leverage the Origami without limiting themselves to exotic beans.