On Friday, August 7, 2026, we had 27 competitors from across Canada show up at The Roasters Pack in Toronto to compete for gold in the ORIGAMI Cup Canada.
The ORIGAMI Cup is an annual, worldwide brewing event where competitors try to brew the most delicious and interesting cup of coffee using ORIGAMI gear.
Across three rounds, judges Matt Winton (World Brewers Cup Chamption 2021; Rose Coffee Roasters), Tiff Bhagwandin (Pilot Coffee Roasters), and Dustin Yu (The Roasters Pack & Coffee Wallas) cupped 39 brews and picked their favourites of a very special Indian coffee from Coffee Wallas: Lot Ratnagiri Lab Process, Catuai, Anaerobic Natural.
We're excited to share that Andrew Rohrbacher took home gold and will go on to represent Canada at the World ORIGAMI Cup in Japan next May! 🇯🇵
Check out our recap video to experience the energy for yourself!
A huge thank-you to the sponsors who made this event possible:
- Venue: The Roasters Pack
- Coffee: Coffee Wallas
- Prizes: ORIGAMI, Femobook, 1ZPRESSO
-
Drinks: Gaptooth Soda
About the competition coffee
Origin: India
Producer: Mr. Ashok Patre, runs Ratnagiri Estate in the South Indian Western Ghats
Varietal: Catuai
Altitude: 1370masl, on JERI Patte block
Process: 54 hour extended anaerobic natural. Harvested at 25.9 Brix, the cherries were ozonated, and went through a sequential inoculation with a mix of different lab-grown cultures, fermented in bioreactors. Put directly on raised beds and slow dried or 26 days.
The Top 3 Recipes
Andrew's Recipe 🥇
Gear:
- ORIGAMI Air Resin Dripper, size small
- Fellow Ode Gen 1 with SSP brew burrs
- ORIGAMI cone papers
- ORIGAMI Pinot Aroma server
Water:
- 30–40ppm (1 part filtered tap water to 3 parts distilled water)
- 85ºC
Coffee:
- Sorted out any beans that were broken, small & dark, and large & pale
- 20g, ground a little finer than average
Brew:
- Start the timer, add 60g to fully saturate the grinds
- At 1:00, add 100g using a melodrip in small, circular patterns
- At 1:15, add 90g using a melodrip in small, circular patterns
- Total brew time of 1:45
Sabin's Recipe 🥈
Gear:
- ORIGAMI Air Resin Dripper, size small
- Millab M01
- ORIGAMI cone papers
- ORIGAMI Pinot Aroma server
- ICOSA Cyclone Carafe
Water:
- 600ml distilled water
- APAX Lab Drops: Tonik 5 / Jamm 2 / Lylac 4 / Konflux 8
- Pre-treatment by using Wavemaker: Waved for 1 min (Target: 75 ppm)
- Total volume 280ml (1:15.5 ratio)
Coffee:
- 18g, ground at 7.0 on the Millab M01
Brew:
- 0:00 – 0:30 (50g): Bloom (Circular pour to wet all grounds)
- 0:30 – 1:15 (100g): 1st Pour
- 50g Circular Pour ➔ 50g Center Pour (Accumulated: 150g)
- 1:15 – 2:15 (130g): 2nd Pour
- 65g Circular Pour ➔ 65g Center Pour (Accumulated: 280g)
Some notes from Sabin about his recipe:
I did a spiral pour then a center pour without any pause. Technically, I did two pouring styles in one pour.
- Spiral Pour - I poured my water from the kettle in an up-down motion at a speed of 6ml/s.
- Center Pour - As soon as I finished the spiral pour, I lowered the kettle close to the dripper and poured water "into the center" at a speed of 6ml/s.
- I used Centre Pour to prevent disturbing fines on the walls to suppress harsh/earthy flavors and boost sweetness from the center bed.
Gently swirled in ICOSA Cyclone Carafe for 1 min before transferring to the Pinot Aroma Server.
Flavor Profile: Intense cherry & strawberry acidity with a sweet, clean finish.
Additional information regarding a Wavemaker, specifically developed by the deep-tech company Waved. It uses ultra-low frequency electromagnetic waves to alter brewing water at the molecular level to optimize coffee extraction and flavor profile. It does not change the chemical or mineral composition of the water, but instead changes the behavior of the water molecules through a process the company calls "waving".
Shinya's Recipe 🥉
Shinya's recipe involved brewing 2 coffees separately and combining them. This is why you'll see us refering to Coffee 1 and Coffee 2 in his recipe.
Gear:
- ORIGAMI Air Resin Dripper, size small (Coffee 1)
- ORIGAMI Porcelain Dripper, size small (Coffee 2)
- Note: You may use a resin dripper instead.
- Comandante C40 Grinder (see notes on clicks below)
Water:
- 450ml distilled water with Lotus Water Drops:
- Magnesium: 2 drops
- Calcium: 3 drops
- Potassium: 2 drops
Coffee 1:
Coffee & Water:
- 15g
- Water temp: 90ºC
- Comandante: 25 clicks
Brew:
- 0:00: Pour to 30ml
- 0:30: Pour to 90ml
- 1:00: Done
Coffee 2:
Coffee & Water
- 15g
- Water temp: 90ºC
- Comandante: 22 clicks
Brew:
- 0:00: Pour to 45ml
- 0:30: Pour to 90ml
- 1:00: Done
Final steps:
- Combine Coffee 1 and Coffee 2
- Add 30–36g of bypass water