One brewer's observations on HIFLUX paper in SOLO SPIN. Four ways to place the paper, what changes in the cup, and why I connect paper shape with the roast.

What the SPIN base actually does, how to install it, and why it is made only for SOLO. A guide to the details that are easy to miss.

The two SOLO SPIN recipes we brew every day. Two phase moisture extraction, my competition recipe, and PIP extraction for a clean, expressive cup.

Why we went for immersion, why we refused to redesign SOLO to get there, and the year and a half of molding, testing, and rejecting that led to SPIN and the new Tritan body.

Our 3D printable parts for SOLO are open and free to download. Print the folding tool and more at home or at a local print shop.

A washed Geisha from Elida Estate, secured at the Lamastus First Light auction together with eleven roasters around the world. Our share is coming to Prague.

At AFCA Taste of Harvest 2026 in Addis Ababa, one hundred natural coffees were on the table. The one that stood first, Gargari Gutity from Yirgacheffe, is ours.

A flash-chill recipe that keeps the fruit bright without going thin.

Jackie's competition method, simplified for the home brewer. First a penetration phase so water reaches every particle evenly, then a slower development phase that builds sweetness, texture, and clarity.

Finca Sophia released its entire 2026 harvest, 151 kilograms in 44 nano lots, through a single private auction. Mazelab Origin secured three of them.

When a light, well developed coffee is extracted properly I do not see brown. I see a deep amber, almost ruby. Hold the server to the light and look.

A small ritual with a purpose. Two ways to fold the paper against the wall, why it matters for the water path, and why I call it low bypass, not zero.

Rinsing is not really about paper taste. Watch the brown stain climb a dry filter during the bloom and you can see what you are losing.

SOLO is a flat bottom dripper, so wave paper is the natural choice. But trapezoid and conical work too, with a little folding and a proper rinse.

A memory from breeding fish explained something I kept seeing in the dripper: how a thin layer changes the way water moves.

The smallest habit in my routine, and one that keeps stray rinse water out of the brew.

Brewing on the road without a temperature controlled kettle taught me to read water temperature from the bloom itself.

Degassing, roast style, filter quality and grind all shape how water flows. Here is how I think about resting, and the pour structure I return to.

A quick demo on flattening wave filter paper against the dripper walls to reduce bypass and even out extraction.