Two ways to brew with SOLO SPIN
SOLO SPIN combines immersion and percolation in one brewer. With the valve closed the coffee is soaking, and water reaches every particle evenly. With the valve open the coffee is draining, and percolation keeps the cup clean and clear. These are the two recipes we brew every day — the same ones you will find on our coffee pages.
What you need
- Coffee — 14 g, ground medium coarse
- Water — 200 g total, 40 to 80 ppm minerals
- Ratio — 1:14
- Filter — SOLO or HIFLUX
Two phase moisture extraction
This is my competition recipe. Simple, consistent, and forgiving — two identical phases, penetration and then development. Total brew time is about 2:50.
Phase 1 — penetration
- 0:00 — close the valve. Pour 100 ml at 94 C and let the coffee soak, so water reaches every particle.
- 1:00 — open the valve. Let it fully drain.
- 1:20 — close the valve. Close between 1:20 and 1:25, then start phase 2.
Phase 2 — development
- 0:00 — close the valve. Pour 100 ml at 80 C and let it soak again. This builds sweetness, texture, and clarity.
- 1:00 — open the valve. Let it fully drain.
- 1:20 — close the valve. Close between 1:20 and 1:25. Done.
The most forgiving SOLO SPIN recipe — perfect for daily brewing.
PIP extraction
Percolation, immersion, percolation. A clean, sweet, expressive cup in about 2:10.
- 0:00 — valve open. Pour 50 ml at 80 C. The first percolation opens the coffee for aroma and clarity.
- 0:30 — close the valve. Pour 100 ml at 94 C. Immersion builds sweetness, body, and balance.
- 1:00 — open the valve. Let it begin to drain.
- 1:30 — add 50 ml at 80 C. The final percolation. Drain fully for a clean finish.
Which one to choose
Start with two phase moisture extraction if you want the easiest path to a consistent cup. Reach for PIP when you want a little more aroma and expression from a coffee you already know. Adjust the grind to reach the brew time, and let the taste decide.
Have a question about dialling these in for a specific lot? Write to us at jackie@mazelab.coffee.