Collaboration Event: "Pinn Dripper" | LEAVES COFFEE ROASTERS × Kurasu Kyoto × ORIGAMI

On Saturday, August 22, 2026, a special collaboration event was hosted at Kurasu Ebisugawa by LEAVES COFFEE ROASTERS, Kurasu Kyoto, and ORIGAMI, offering guests a firsthand experience with the "Pinn Dripper." Here is a look back at how the event unfolded.

Here are the event details.

EVENT PROGRAM
①10:00–12:00 | Pinn Dripper Hands-on Workshop
An intimate, small-group workshop where participants learned brewing techniques with the Pinn Dripper directly from Mr. Ishii of LEAVES COFFEE ROASTERS.

② 13:00–17:00｜Guest Barista Session with Mr. Ishii
A live guest barista session featuring Mr. Ishii, who brewed exceptional, specially crafted coffees right in front of attendees using the Pinn Dripper.

③ 18:30–20:30｜Special Panel Discussion
An insightful panel discussion featuring Mr. Ishii (CEO of LEAVES COFFEE ROASTERS), Mr. Otsuki (CEO of Kurasu), Mr. Kato (our CEO), and Mr. Matsubara (Product Designer at KOYO TOKI*).
*KOYO TOKI is the manufacturing factory behind ORIGAMI products.*

*Honorifics: Unified as "-san" throughout.

① Pinn Dripper Hands-on Workshop

The morning kicked off with an intimate, small-group workshop where participants learned the extraction theory behind the Pinn Dripper directly from Ishii-san. Structured into three parts—“Lecture, Practice, and Advanced”—the session began with a presentation using a whiteboard. Attendees took notes eagerly, creating a focused, classroom-like atmosphere throughout the room.

During the practical session, Ishii-san provided step-by-step guidance, starting right from how to set the paper filter. Working closely with participants, Ishii-san and Brand Manager Haryu-san tasted every freshly brewed cup and offered personalized feedback on comprehensive aspects, including each person’s pouring technique. They warmly addressed every question from the room. When participants applied the tips they had just learned, many were amazed by the immediate transformation in flavor, expressing their delight out loud. It was also wonderful to see participants engaging with and learning from one another.

In the final, advanced section, attendees compared extractions using drippers from other brands. Experiencing how the Pinn Dripper performs alongside various other options offered everyone a clear, hands-on understanding of its unique strengths.

② Guest Barista Session with Ishii-san

In the afternoon, the venue transitioned into a special guest barista session, with Ishii-san taking his place behind the counter to serve exceptional coffees prepared with the Pinn Dripper. Over the course of four hours, he took the time to connect individually with every guest while carefully brewing each cup. The cafe was constantly filled with lively conversation and the rich, welcoming aroma of fresh coffee.

③ Special Panel Discussion

The climax of the event was a special panel discussion featuring Ishii-san (CEO of LEAVES COFFEE ROASTERS), Otsuki-san (CEO of Kurasu), Matsubara-san (Product Designer at Koyo Toki*), and Kato-san (our CEO).

The "Pinn Dripper" project originated from a meeting between Ishii-san and Kato-san in May 2024, taking nearly two years to reach its official release. Over the course of two hours, the panel covered a wide range of topics—from behind-the-scenes development stories of the Pinn Dripper to visions for the future of the coffee scene.

In this report, we have excerpted key highlights focusing primarily on the Pinn Dripper's development. At the end of the article, you will also find a selection of Q&A moments featuring questions from the audience and insights shared by Ishii-san.

*Koyo Toki is the manufacturing factory behind ORIGAMI products.

It All Started with a Passion for "The World's Finest Cup"

The development began with Ishii-san's vision to craft his ideal dripper in preparation for competing in the World Brewers Cup (WBrC). The project gained real momentum in May 2024, when he met Kato-san (our CEO) at World of Coffee (WOC) in South Korea.

Structure Designed Backwards from Flavor: "Why 55° and 6 cm Tall?"

What Ishii-san was looking for was "a cup completely free of negative notes like harshness, astringency, or bitterness, with a clean acidity and sweet finish that lasts." During his research, he drew inspiration from a study showing that unpleasant flavors caused by coffee fines become noticeable after 90 seconds of extraction. To pull out sufficient flavor compounds within that 90-second window, he teamed up with Matsubara-san to test prototypes across a wide range of angles.

The Reason Behind the 55° Dripper Angle

If the dripper angle is too wide, the coffee bed becomes too shallow, creating a time lag in extraction depending on where the water is poured (leading to uneven extraction). Conversely, if the angle is too narrow, the coffee bed grows too deep vertically, which also causes an extraction time lag. By incorporating 10 internal ribs and 20 touchpoints inside the dripper, the design increases flow rate while maintaining a balance that prevents underextraction (a watery cup). To extract sufficient flavor compounds within 90 seconds, achieving that exquisite balance among yield (over 120 ml—exceeding competition standard volumes), speed, and flavor concentration led directly to the optimal 55-degree angle.

The Reason for the 6cm Product Height

This height allows the kettle spout to get as close to the coffee bed as possible, enabling precise control over the impact and agitation of the falling water.

An Unintended Extraction Logic Hidden in "White" and "Black"

The panel discussed how differences in color and surface texture influence the mental picture and approach during extraction.

White (Smooth Finish)

Water flows through smoothly, preventing over-extraction even with natural or uniquely processed beans (such as anaerobic or infused coffees). This makes it possible to express the origin's distinct characteristics with exceptional clarity and cleanliness.

Black (Textured Finish)

The subtle friction creates a slight brake on the flow rate, modestly boosting extraction efficiency. When paired with washed process beans, it brings out the very best of their aroma and body.

*Please note that varying your brewing techniques opens up a wide range of ways to enjoy each color.

Trial and Error with the Product Designer

Ishii-san and product designer Matsubara-san poured so much passion into the finished Pinn Dripper that they both fondly refer to it as "our child." What were the behind-the-scenes stories of development as told by the duo?

(Ishii-san)"Matsubara-san constantly reminded me, asking: 'Is it not just beautiful, but actually functioning as it should?' My role was to define the ideal flavor profile. I left the physical design of the dripper to Matsubara-san, and every time a new prototype arrived, I brewed coffee with it to test it out and share my feedback. It was through that intense, passionate back-and-forth that we were able to refine the Pinn Dripper to this level of perfection."

(Matsubara-san) "Ishii-san had such a crystal-clear vision of the flavor he was aiming for that I could tell whether a prototype was a success just by looking at his expression the moment he tasted the brew. Balancing his requests with factory production constraints, functional needs, and aesthetics required constant trial and error, but that entire process was a genuinely enjoyable experience for me."

"Creating a new product that surpasses the ORIGAMI Dripper—which we developed ten years ago—was a massive challenge. But encountering Ishii-san's vision made it possible to bring an entirely new kind of dripper to life. From its unique structure where the paper filter partially adheres, to its angle and thickness, the concept differs completely in every way. Through this development process, I feel we were able to push the boundaries of what ceramics can achieve and expand the true potential of the material."

How to Expand the Community of Specialty Coffee Lovers

(Ishii-san)"When someone takes a sip and feels a deep sense of wonder, their natural reaction is wanting to share it with someone else. I believe it is essential to create more moments where 'an accidental moment of delight becomes an unforgettable revelation.' To make that happen, I want to refine my brewing techniques and outreach, aiming for the top title of World Champion so that I can share the beauty of specialty coffee with an even wider audience."

(Otsuki-san)"While introducing the charm of specialty coffee through in-store experiences, it is equally important to take a sustainable approach that respects the broader background and challenges of the industry—such as producers' livelihoods, supply volumes, and the overall supply chain. At Kurasu, we aim to expand our physical spaces and build our brand presence, serving as a 'hub' that bridges coffee businesses and consumers so that people can enjoy coffee on an even deeper level."

Even after the panel discussion drew to a close, attendees gathered around Ishii-san and Matsubara-san, eagerly asking questions and exchanging thoughts.

Looking ahead, Ishii-san shared that his next goal is to help those who acquire the Pinn Dripper discover how best to approach and engage with it—so please keep a close eye on his upcoming journey.

A heartfelt thank you to everyone who joined us and made this event such a wonderful gathering, united by a shared passion for brewing "a truly exceptional cup of coffee."

We invite you to pick up a Pinn Dripper and experience its unique 90-second brew for yourself. For those who already own one, we hope this report offers fresh inspiration to rediscover the remarkable qualities of the Pinn Dripper.

Selected Q&A Session with the Audience

Here are the answers provided by Ishii-san to the questions asked by the audience.

What Is the Recommended Extraction Method for Iced Coffee?

My recommendation is to follow the same basic recipe as you would for hot coffee, and then rapidly chill the brewed liquid directly. Brewing a concentrated shot in advance to melt over ice can sometimes disrupt the balance of acidity and flavor. To preserve the exact same ideal flavor profile you achieve with hot coffee, the most effective method is to submerge the entire server in an ice water bath right after brewing to chill it rapidly.

How do you dial in the ideal flavor every day across different shops and home setups with varying water quality and environments?

The key is to adjust your extraction around the environmental conditions and water quality at hand, while keeping the fundamental extraction standards set by organizations like the Specialty Coffee Association (SCA) as your baseline.
The goal—or your "flavor gold standard for the day" in that specific setting—is to avoid over-extraction, under-extraction, and uneven extraction. When reached, you will experience crisp acidity and flavor immediately upon taking a sip, followed by a gentle, lingering finish.

Pinn Dripper + Jig

¥4,950

2026/10/21 18:00 (JST) Black Restock

Please sign up for“Back in Stock" alerts to receive a restock notification.

【ORIGAMI × LEAVES COFFEE LOSTERS】

Toward a new “standard” in hand-drip coffee.
This new dripper was born from a joint development between ORIGAMI and LEAVES COFFEE LOSTERS.

The next restock for this product is currently scheduled for mid-June for White and late June for Black.
Please note that the schedule may change due to production circumstances. We recommend registering for the restock notification to receive an update when the item becomes available.
Please also note that ORIGAMI strictly prohibits purchases intended for resale.
Even for products without purchase limits, orders suspected of being for resale purposes may be cancelled.
In such cases, we may also decline future transactions with the customer. Thank you for your understanding.
We appreciate your cooperation as we aim to make our products available to as many customers as possible.

A perfectly balanced cup in “1 minute 30 seconds”.
The Pinn Dripper is designed for rapid extraction.
It achieves a cup with balanced aroma, sweetness, and acidity.
Since longer extraction times tend to bring out undesirable elements,the Pinn Dripper is engineered for short extraction times.
This yields a clear flavor profile with minimal off-notes or bitterness.
It particularly enhances the delicate aroma and taste of lightly roasted beans.

Products / Detail

1. The Ideal Brewing Environment Created by a 55° Angle

The Pinn Dripper employs a 55° angle. This angle reduces the dripper's diameter compared to the standard Origami Dripper: Outer Diameter: 18mm / Inner Diameter: 17mm. This smaller coffee bed area reduces the time lag before water reaches all areas. This ensures even water distribution, preventing under-extraction or over-extraction. As a result, anyone can consistently draw out the beans' inherent sweetness and clarity.

2. Consistent Flavor from the Rib Structure, Born from Origami Technology

The rib shape is meticulously designed using ORIGAMI's manufacturing technology.Ten fan-shaped ribs. This creates adequate air escape paths and promotes water flow velocity, resulting in a design resistant to clogging. Furthermore, the balanced design of grooves and surfaces ensures stable filter placement within the dripper.

3. Ideal Temperature Curve and Compact, Controllable Design Achieved Through Material and Thickness.

The dripper body features a thicker design than the previous ORIGAMI dripper. During the initial extraction phase, the water's impact on the dripper's temperature rise is gradual, preventing excessive energy transfer. In the latter extraction phase, the ceramic material and its thickness enhance heat retention, allowing the temperature to decrease slowly. Furthermore, the compact shape, with a height kept to 6cm, enables flexible control over the kettle spout height.
This structure reliably reproduces complex, balanced flavors.

4. Precision in the Details

The inner diameter of the bottom hole is 28mm, larger than typical cone-shaped drippers and approximately 5mm larger than the ORIGAMI Dripper. This diameter was determined through repeated testing to minimize water pooling, reduce clogging risks, and facilitate clean flavor and stable, consistent extraction speed.

The Pinn Dripper is sold as a set that includes a dedicated jig (Pinn Dripper jig) designed to precisely adjust the angle of the paper filter. Please note that this product is sold exclusively as a set with the Pinn Dripper jig. It is not available for purchase separately.

Due to variations in fabric thickness and the characteristics of the manufacturing process, the Pinn Dripper may exhibit wrinkles, uneven glaze, or slight imperfections. We ask for your understanding that these are unique characteristics of the product.

Color

[White]

[Black]

Quantity

Product Information
Pinn Dripper＋Jig
Color：White / Black
Development & Manufacturing：LEAVES COFFEE ROASTERS × ORIGAMI

Product Feature Page
https://origami-kai.com/en/blogs/special-feature/origami-leaves-coffee-roasters

LEAVES COFFEE ROASTERS

〒130-0004 1-8-8 Honjo, Sumida-ku, Tokyo

https://leavescoffee.jp/

Instagram @leaves_coffee_roasters

Kurasu Kyoto

Kurasu Ebisugawa

〒604-0815 551 Yamanakacho, Nakagyo Ward Kyoto, Japan

https://jp.kurasu.kyoto/

Instagram @kurasu.kyoto

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