Recently, I've really been into the Origami origami-style filter cone. Aside from its high aesthetic appeal, what I find interesting is that this filter cone can be used with different types of filter papers—you can use either conical or flat-bottomed filter papers. ~ So, is there actually a big difference when brewing with these two types of filter papers? I want to compare them today. ~

|  Origami Origami-Style Filter Cone   |

Observing the Origami filter cone, you can see that it has a conical shape with many relatively deep vertical grooves along the edges and a fairly large drainage hole at the bottom. This design results in a relatively fast flow rate. Moreover, due to the depth of the grooves—especially when using conical filter paper—it offers good gas venting performance.

The material of the Origami filter cone is ceramic, so it has good thermal conductivity and heat retention properties.

Since I wanted to find out how this filter cone performs when paired with conical filter paper versus flat-bottomed filter paper, I decided to brew with each type once for comparison. I chose two different beans to minimize variables.

|  Bean Information  

I selected two beans—one with prominent fruity and floral notes, [Yirgacheffe Wolkka] and another with a more balanced profile, [El Salvador Cerro Verde] .

[Yirgacheffe Wolkka] is a high-altitude bean grown at elevations between 1600-2300 meters. The washed processing method gives it a clean, bright flavor with vibrant fruit acidity.

[El Salvador Cerro Verde] comes from the Cerro Verde estate at altitudes of 1400-1600 meters. The honey processing imparts subtle fermentation aromas, and the overall cup is well-balanced.

|  Brewing  

Let’s start by brewing a pot with [Yirgacheffe Wolkka] using both filter types.

We’ll keep the parameters and technique as consistent as possible.

Parameters: medium-fine grind (BG 5R: 58% passing rate through the Chinese standard 20 sieve), water temperature 58%), water temperature 90°C, brew ratio 1:15, and a pulse pour brewing method.

[Conical Filter Paper]

Use 31 grams of water for a 30-second bloom, then pour in a small centered stream until reaching 25 seconds, pour with a small centered stream to 125 grams for the first pour. When the water level drops close to exposing the coffee bed, slightly increase the pour rate and continue until reaching 225 grams, then remove the filter cone (timing starts at the bloom). Total brew time: 1’52”。

Flavor notes: floral, with flavors of cherry tomato, lemon, cocoa, caramel, and black tea.

TDS：1.37%； Extraction yield: 15.43%

[Flat-Bottomed Filter Paper]

Use 32 grams of water for a 30-second bloom, then pour in a small centered stream until reaching 25 seconds, pour with a small centered stream to 124 grams for the first pour. When the water level drops close to exposing the coffee bed, slightly increase the pour rate and continue until reaching 226 grams, then remove the filter cone (timing starts at the bloom). Total brew time: 2’07”。

Flavor notes: flavors of grapefruit, lemon, honey, sandalwood, and oolong tea.

TDS：1.35%； Extraction yield: 15.09%

Next, let’s take a look at how [El Salvador Cerro Verde] performs when brewed with these two types of filter papers.

We’ll keep the parameters and technique as consistent as possible.

Parameters: medium-fine grind (BG 5R: 58% passing rate through the Chinese standard medium-fine grind (BG 5R: 20-mesh sieve), water temperature 89°C, brew ratio 1:15, and a pulse pour brewing method.

[Conical Filter Paper]

Use 3 2 grams of water for a 30-second bloom