At Origin, we continue to source exceptional coffee produced by direct-trade partners across the world. Every coffee is unique, as a result of the different varietals and processing methods used, which play a pivotal role in effecting how the final coffee will taste.
Once we receive the coffee at our roastery, we roast lightly, to develop aromatics that excite us and become soluble whilst brewing. To get the best results out of these brews, our professional training team have created a series of guide for our favourite methods, so you can achieve delicious balance in your cup, and continue enjoying great coffee at home.
The Kalita Wave is our pour over method of choice when it comes to simple, one-cup brews. Not only does it have a sleek design but the flat bed and three small dripper holes enable a more even extraction and controlled flow-rate.
- Kalita Wave Dripper
- Kalita Wave Filter Papers
- Acaia Pearl Scales
- Fellow Stagg Pouring Kettle
- Rhinowares Hand Grinder
Water temperature: 92-96℃
Coffee/water ratio: 65g/litre
- Rinse paper in filter to remove taints and to preheat server
- Add ground coffee and ensure a level bed, begin timer as you pour the bloom (this is 1:2 coffee to water e.g. approx. 32g of water to release CO2 from the coffee and activate flavour volatiles)
- Agitate: holding the dripper, swirl in a circular motion to ensure all grounds are in contact with the water
- At 30 seconds, add water up to 150ml
- At 1 minute, add water up to 250ml
- Agitate using a teaspoon in the centre, 3 times
- Your finished brew time should be between 2.30-3 minutes
- If a temperature controlled kettle is not available, simply boil a regular kettle and open the lid for 10-15s to allow the temperature to drop
- Weigh out the desired quantity of beans e.g. 250ml x 0.065 = 16.3g
- Grind on a medium setting: using the hand grinder, set burrs to the tightest and unwind 3-4 clicks