Iconic filter recipes you can brew at home — each with detailed steps, a visualization of cumulative water over time, and the story behind the method.
18 recipes
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.
2nd place at the 2025 World Brewers Cup — Hario Switch with Drip Assist and Sibarist FAST filter. Three stages with descending temperature (93→88°C), a delicate play on the 'agitation / flow / contact time' triangle.
The 2023 World Brewers Cup-winning recipe — five equal 50g pours with 30-second rests between. A simple, consistent approach with the Origami Air for full body.
Coffea Circulor's recipe — three equal 100g pours, one each minute, with a center-out helix pour. A clean, precise competition approach to specialty.
The recipe that won the 2019 World Brewers Cup and put the Origami on the global map — five precise pulses, low temperature, flat Kalita Wave paper. An exceptionally bright and delicate cup.
The 2018 World Brewers Cup-winning recipe — hybrid immersion+drip with the GINA Brewer and temperature switching (80°C → 95°C → 80°C). The pioneer of the temperature switch technique.
The 2025 World Brewers Cup-winning recipe — three pours with the SOLO Dripper, temperature switch (96°C → 80°C), and serving at exactly 65°C. A sophisticated multi-parameter approach.
The 2024 World AeroPress Championship-winning recipe — inverted, pour through Melodrip, long rest, NSEW stir. A high-concentration cup diluted with 30g at the end.
Hoffmann's viral AeroPress method — simple, regular (not inverted) orientation, low water temperature, and a long steep. A balanced, sweet cup.
Hoffmann's hybrid Switch method — closed for the bloom and first pour (immersion), open for the percolation finish. A balanced mix of body and clarity.
The viral YouTube method. Two big main pours after a long bloom, controlled swirls, and a relatively coarse grind.
The 2024 World Brewers Cup champion's recipe (Austria) — four precise pours with the Orea V4 and Sibarist FAST filter. An analytical, balanced approach for Geisha coffee.
The 2021 World Brewers Cup-winning recipe — five pours, a 35-second bloom with no manual agitation, and a coarser grind. A unique no-stir method.
Short bloom, one continuous pour rising steadily, and a vigorous swirl (Rao Spin) that settles the bed. A "no breaks" style aimed at high, even extraction.
World Brewers Cup champion 2016 split the method into two halves: the first 40% controls flavor (acidity vs. sweetness), the last 60% controls strength.
Tetsu's variation of his famous 4:6 method for the Hario Switch — first two pours closed (sweetness), last three pulses open (strength and clarity).
A Nordic take on the AeroPress — inverted, very fine grind, concentrated ratio, and a press after a long steep. A bright, intense cup for light roasts.
Classic Nordic filter. Two timed pulses, long bloom, and relatively low temperature — all to highlight clarity, delicate aromas, and fruity acidity of light-roasted coffee.