01 — The Beginning
Variable flow. Not just open or closed.
As a brewer, I wanted more room to control the pace of extraction.
A simple rotation lets you adjust the flow gently, so every brew can move at the pace your coffee needs.
02 — The Possibilities
Hybrid brewing. A different way to brew.
Changing the flow changes the extraction.
SOLO SPIN lets you move between immersion and percolation in one brew, giving you another way to understand your coffee.
03 — The Experience
Designed to feel right. Steady in your hands.
The larger SOLO Tritan, balanced weight, and stable SPIN base were made for real brewing moments.
Calm, solid, and comfortable, so your attention stays on the coffee.
04 — The Ecosystem
One base. Two generations.
The SPIN base works with both the original SOLO PP and the new SOLO Tritan.
So every SOLO brewer can continue the journey without starting over.
05 — Discover More
Zero bypass. Discovered along the way.
This was not part of the original plan.
During testing, I found that placing a flat paper filter between the dripper and the SPIN base creates a slower Zero Bypass setup.
Another quiet reminder that brewing still has room for curiosity.
Brewing recipes
Simple ways to brew with SOLO & SOLO SPIN
SOLO
This is the classic pour-over style.
You control the brew through your pouring technique, water temperature, and flow speed.
Each pour helps guide the extraction, from soaking the coffee evenly at the beginning to building sweetness in the middle and finishing clean at the end.
This method is best when you want a clean, balanced cup with direct control over the pour.
Best for a clean, balanced cup with direct control over the pour.
SOLO SPIN
This is a hybrid brewing style.
SOLO SPIN uses a valve to control when the coffee is soaking and when it is draining.
When the valve is closed, the coffee stays in contact with the water, like immersion brewing.When the valve is open, the water flows through the coffee, like percolation brewing.
This method gives you more control over contact time, sweetness, body, and clarity.It is best when you want a consistent, balanced cup with both the roundness of immersion and the clean finish of pour-over.
Best for a consistent, balanced cup — the roundness of immersion with the clean finish of pour-over.
SOLO
SOLO POUR OVER METHOD
A simple, clean, repeatable pour over. Coffee extracts in stages, so each pour has a job.
- First pourHelps water reach all the coffee evenly.
- Middle poursBuild sweetness, body, and balance.
- Final pourKeep it gentle to avoid bitterness, dryness, and heavy flavors.
The goal is not to push extraction harder. It is to keep the cup sweet, clean, and structured.
3 POUR EXTRACTION
Best for a clean, sweet, and balanced cup.
- 0:00Pour 80 g93°CWet all the grounds evenly. No dry spots.
- 0:40Pour 80 g93°CBuilds sweetness and balance.
- 1:20Pour 80 g85°CPour gently and let the brew finish naturally.
4 POUR EXTRACTION
Best when you want more body and structure.
- 0:00Pour 60 g93°CFully soak all the coffee.
- 0:30Pour 60 g93°CHelps build sweetness.
- 1:00Pour 60 g93°CDevelops body and structure.
- 1:30Pour 60 g85°CKeep this pour gentle and centered.
8G DOSE EXTRACTION
For rare, expensive, or limited coffees. A smaller cup, same idea.
- 0:00Pour 40 g93°C
- 0:40Pour 40 g93°C
- 1:20Pour 40 g85°C
- 0:00Pour 30 g93°C
- 0:30Pour 30 g93°C
- 1:00Pour 30 g93°C
- 1:30Pour 30 g85°C
SOLO SPIN
SOLO SPIN BREW METHOD
SOLO SPIN gives you more control, combining immersion and percolation in one brewer.
- Valve closedThe coffee is soaking. Immersion helps water reach the coffee evenly.
- Valve openThe coffee is draining. Percolation keeps the cup clean and clear.
The result is a sweet, balanced, and consistent brew.
TWO PHASE MOISTURE EXTRACTION
Jackie's competition recipe. Simple, consistent, and forgiving. Penetration, then development.
- 0:00Close valve · 100 ml94°CLet the coffee soak so water reaches every particle.
- 1:00Open valveLet it fully drain.
- 1:20Close valve · 100 ml80°CSoak again. Development builds sweetness, texture, and clarity.
- 2:20Open valveLet it fully drain.
PIP EXTRACTION
Percolation · Immersion · Percolation. A clean, sweet, expressive cup.
- 0:00Valve open · 50 ml80°CFirst percolation opens the coffee for aroma and clarity.
- 0:30Close valve · 100 ml94°CImmersion. Builds sweetness, body, and balance.
- 1:00Open valve · 50 ml80°CFinal percolation. Drain fully for a clean finish.