FLAT BOTTOM AND HYBRID FILTERS
SIBARIST OREA FAST FLAT 2 Narrow - 100 Sheet Pack for Orea v3 & v4 Narrow
Regular price $52.50
Shipping calculated at checkout.
OREA FLAT 2. The Next Evolution in Zero Bypass Brewing
The OREA FLAT 2 carries the original SIBARIST FLAT concept into a new generation. It is thoughtfully designed to create a less bypass environment by gently sealing against the OREA interior walls. This prevents air channels from forming and keeps coffee particles from settling in fluted or wavy surfaces. The result is a calm, even, and more controlled extraction from start to finish.
Low Bypass Approach for Greater Precision
The OREA FLAT 2 introduces a fresh structure that makes SIBARIST’s low bypass design even more effective. It supports a low airflow flat bed that allows for a low bypass brew. This added stability brings more evenness and makes your brews easier to repeat with confidence. The filter is simple to use and slips naturally into your workflow, allowing a smoother brewing experience.
FAST Technology for a Clean, Steady Flow
The OREA FLAT 2 is made with FAST Specialty Coffee Filter technology, which helps water move through the coffee bed quickly and evenly. It maintains a more consistent drawdown without depending on air channels. This creates a smooth and predictable extraction that highlights clarity and sweetness in the cup.
Materials and Packaging
FAST Specialty Coffee Filter paper technology with materials crafted in Barcelona
Sealed packaging that preserves freshness and protects from dust and odors
Sustainable FSC certified paper packaging
Created for baristas, competition brewers, and thoughtful home enthusiasts, the FLAT 2 brings a new level of consistency, efficiency, and precision to your pour over ritual. It is made to support brews that feel steady, expressive, and deeply satisfying.
The selection of materials and Sibarist's manufacturing process are focused on achieving the highest possible quality over any other factor, while always respecting process sustainability.
The FAST line is composed of a mixture of abaca fiber from plantations in Ecuador and the Philippines (where the product consumed is replanted every year to then be harvested, offering a sustainable process, with batch control and chain of custody), cellulose fiber from European pine plantations (FSC and PEFC) and organic plant-based (non-fossil) polylactic acid.
The main component, abaca fiber, is finer and more porous than other fibers, giving FAST paper good permeability (leading to a higher extraction speed), while offering great tensile and tearing strength in wet conditions, bringing structure and resistance to the composition, with a low substance (less paper). Additionally, the fibers are pulp made from non-wood fibers. This facilitates clean in-plant processing, essential for eliminating the presence of external flavors in the cup and for offering a high-quality filter, while it can also be processed in a more sustainable way.
“This is a product with a history similar to that of a coffee bean. Its whole process is reflected in the cup, in the form of possibilities, irregularities, aromas and flavors. We must measure up.”
SIBARIST for OREA B3 Cone for V4 Wide - 100 Sheet
Regular price $52.50
Shipping calculated at checkout.
The SIBARIST OREA B3 Wide filter is a high-quality paper filter designed for use with OREA brewers, especially models with a wider base. This 100-sheet pack brings B3 Specialty Coffee Filter technology to your pour-over setup, offering a balance of flow, control, and flavor clarity.
Filter Technology & Performance
The B3 Wide filter features thicker, low-porosity paper that provides a moderate flow rate. This allows for consistent saturation of the coffee bed and even extraction. The paper helps reduce bypass, ensuring that nearly all water passes through the coffee grounds for a reliable and precise brew.
Cup Profile
The B3 Wide filter produces a sweet, clean, and balanced cup. By retaining more oils and fine particles than faster-flowing papers, it delivers fuller body, richer sweetness, and nuanced flavors without compromising clarity. This makes it ideal for naturally processed, honey-processed, or complex beans where depth and balance are desired.
Materials & Craftsmanship
The filter's composition ensures minimal paper taste while allowing the coffee’s natural flavors to shine. The filters are packaged to maintain freshness and protect against dust or contamination.
This filter is ideal for OREA brewers with wider bases, coffees that benefit from enhanced body and sweetness, and pour-over brewers who want consistent, reliable results with clean, balanced flavor.
The selection of materials and Sibarist's manufacturing process are focused on achieving the highest possible quality over any other factor, while always respecting process sustainability.
The FAST line is composed of a mixture of abaca fiber from plantations in Ecuador and the Philippines (where the product consumed is replanted every year to then be harvested, offering a sustainable process, with batch control and chain of custody), cellulose fiber from European pine plantations (FSC and PEFC) and organic plant-based (non-fossil) polylactic acid.
The main component, abaca fiber, is finer and more porous than other fibers, giving FAST paper good permeability (leading to a higher extraction speed), while offering great tensile and tearing strength in wet conditions, bringing structure and resistance to the composition, with a low substance (less paper). Additionally, the fibers are pulp made from non-wood fibers. This facilitates clean in-plant processing, essential for eliminating the presence of external flavors in the cup and for offering a high-quality filter, while it can also be processed in a more sustainable way.
“This is a product with a history similar to that of a coffee bean. Its whole process is reflected in the cup, in the form of possibilities, irregularities, aromas and flavors. We must measure up.”
SOLO SPIN Variable Flow Pour-Over Brewer
Regular price $112.00
Shipping calculated at checkout.
A New Approach to Pour-Over Brewing
Most hybrid pour-over brewers let you choose between two extraction methods: immersion, where the coffee grounds remain submerged until released, or percolation, where water continuously drains through the coffee bed under gravity. While both methods produce excellent coffee, the brewer itself determines the flow rate. Once brewing begins, there is little opportunity to influence extraction without changing the recipe or switching equipment.
The SOLO SPIN Variable Flow Pour-Over Brewer approaches brewing differently. Rather than treating immersion and percolation as separate modes, it allows them to become part of the same brew. By making flow continuously adjustable, SOLO SPIN introduces a new brewing variable alongside dose, grind size, water temperature, and pouring technique.
Variable Flow Control
At the heart of SOLO SPIN is a rotating valve that adjusts flow progressively instead of switching between fully open and fully closed.
Closing the valve retains water in the brewer, creating an immersion phase. Opening it gradually introduces percolation, allowing water to drain through the coffee bed under gravity. Because the valve can be adjusted at any point during brewing, the transition between these two extraction methods is smooth rather than binary.
This flexibility allows a single recipe to evolve throughout the brew. Water can be held briefly to increase contact time, released slowly to extend drawdown, or drained freely for a cleaner finish. The brewer adapts to the coffee instead of forcing the coffee to adapt to the brewer.
How It Brews
Every adjustment to the valve changes the rate at which water passes through the coffee bed, influencing contact time and extraction as the brew develops.
A recipe might begin with a short immersion to fully saturate the grounds before gradually opening the valve to begin drawdown. Flow can then be slowed or increased throughout the brew to refine body, sweetness, clarity, or acidity according to the desired profile.
Rather than committing to a single extraction style, SOLO SPIN allows brewers to create recipes that combine immersion and percolation in whatever proportions best suit the coffee.
Zero-Bypass Brewing
Not every capability of SOLO SPIN was part of the original design intent.
During testing, Jackie Tran, inventor of the SOLO SPIN, discovered that placing a flat paper filter between the dripper and the Spin Base creates a slower drawdown while enabling zero-bypass brewing, preventing water from flowing around the coffee bed during extraction.
Although this was not an engineered feature, it expands the range of brewing techniques available with SOLO SPIN and offers another option for brewers interested in experimenting with extraction.
Built for Brewing
The larger SOLO Tritan brewer and weighted Spin Base are designed for stability during use. The base remains planted while the valve is adjusted, allowing smooth, one-handed control without disturbing the brewer. Instead of managing the equipment, the brewer can stay focused on the extraction.
One Base, Two Generations
The Spin Base is compatible with both the original SOLO PP brewer and the newer SOLO Tritan brewer. Existing SOLO PP owners can continue using the same base when upgrading to the Tritan version, preserving compatibility while expanding their brewing capabilities.
More Than a Hybrid Brewer
SOLO SPIN is designed to give brewers greater control over extraction without adding unnecessary complexity. By making flow rate continuously adjustable, it expands what a pour-over brewer can do—from familiar immersion and percolation recipes to entirely new approaches that combine both within a single brew.
Rather than asking the brewer to choose between two methods, SOLO SPIN makes flow itself a tool for exploring the full potential of your coffee.
Recipes 01 / TWO-PHASE MOISTURE EXTRACTION
14 g coffee · 200 ml water · 1:14 · 80 ppm
PHASE 1 — Penetration
0:00 — Close the valve and add 100 ml at 94°C.
1:00 — Open the valve and drain fully.
PHASE 2 — Development
1:20–1:25 — Close the valve and add the final 100 ml at 80°C.
2:20–2:25 — Open the valve and drain fully.
The most forgiving SOLO SPIN recipe, perfect for daily brewing and repeatability.
Recipe 02/ 02 / PIP EXTRACTION
Percolation. Immersion. Percolation.
Originally created for Jackie's competition coffee.
14 g coffee · 200 ml water · 1:14 · 80 ppm
It moves through three stages.
Phase 1 Percolation
0:00 — Keep the valve open and add 50 ml at 80°C.
Phase 2 Immersion
0:30 — Close the valve and add 100 ml at 94°C.
1:00 — Open the valve, let it drain.
Phase 3 Percolation
1:30 — Add the final 50 ml at 80°C and drain fully.
Sweetness with clarity. The roundness of immersion with the clean finish of percolation.
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