White color themed coffee tools

This product is shipped directly from manufacturer and will be processed separately from the rest of your order. 

The lightest, most travel-friendly Kinu grinder

After over 12 months of careful development, we’re proud to present the M47 Traveler. This brand-new model brings a host of innovations that make it one of the best travel grinders in the world, combining precision, durability, and convenience.

Both light and solid

The grinder features an all-metal construction, with a compact design combining aluminum and stainless-steel parts to make the grinder as travel-friendly and sturdy as possible.

Ultimate precision and consistency

The adjustment is stepless, effortless and easily reproductible. Finding the perfect setting is a breeze, whether you want to grind for Turkish coffee, espresso, filter, cold brew or anything in between. One division on the adjustment wheel changes the setting by 10 microns (0.01 mm), but since it’s stepless, you can stop anywhere on the wheel and make adjustments as fine as 2 microns.

Remake your recipes over and over again, with no variation in particle size distribution. The all-metal internal parts and the construction based on the Morse cone principle keep the burrsperfectly aligned and auto-centered.

Fast and effortless grind – a pleasure to use

The solid aluminum thumb stopper ensures better grip while grinding and easy handling, while the large 47 mm professional grade conical burrs allow for a fast grind, regardless of the preparation method you are grinding for.
There are four ball bearings in the grinder body and handle knob for the smoothest grinding experience. The lightweight screw-on aluminum catch cup attaches firmly to the grinder’s body, while the smooth matte finish of all aluminum parts makes them pleasant to the touch.
A compact travel case is included so you can safely take your grinder with you on any adventure.

All Kinu grinders come with a 5 year warranty.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

PINK BOURBON HONEY – SANTIAGO PATIÑO

Pink Bourbon Honey comes from Finca El Ocaso in Salento, Quindío, Colombia, where producer Santiago Patiño grows the Pink Bourbon variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Lot details

• Farm: El Ocaso
• Region: Salento, Quindío, Colombia
• Producer: Santiago Patiño
• Variety: Pink Bourbon
• Process: Honey
• Roaster: Differente Coffee

Process. In honey processing, the skin and fruit are removed from the seed, but some of the sticky layer underneath, called mucilage, is left on the parchment while the coffee dries. That remaining fruit can shape the coffee’s sweetness, texture, and overall sensory expression. 

One variety, two interpretations. This lot gives customers the chance to experience Pink Bourbon in a very different way. Because these coffees come from different farms, producers, and regions, the differences between them aren’t only down to processing, and that’s part of what makes the comparison so interesting.

In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.

Carloes strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carloes want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

SL-28 EXPERIMENTAL NATURAL – EDINSON ARGOTE

SL-28 Experimental Natural comes from Finca Quebraditas in Oporapa, Huila, Colombia, where producer Edinson Argote grows the SL-28 variety. SL-28 is historically associated with Kenya, which makes its cultivation in Colombia particularly interesting. Edinson is known for exploring innovative processing techniques, and this lot shows how fermentation can create a completely different expression of a variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

MORE ABOUT SL-28

SL28 was selected in 1935 from a single tree in a population called Tanganyika Drought Resistant, at the Scott Agricultural Laboratories in Kenya. A drought tolerant coffee and very good cup quality.

Lot details

• Farm: Quebraditas
• Region: Oporapa, Huila, Colombia
• Producer: Edinson Argote
• Variety: SL-28
• Process: Experimental Natural
• Roaster: Differente Coffee

Process. In a traditional natural process, the cherries are dried whole after harvesting, with the fruit left intact around the seed. Experimental naturals add controlled fermentation stages to develop more complex and expressive sensory characteristics.

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

PINK BOURBON WASHED – JHONATAN GASCA

Pink Bourbon Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Pink Bourbon variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of standout Colombian coffees. Where many of Differente’s lots push the limits of fermentation, this one takes a more traditional path, letting the variety and the land it grows on speak for themselves.

Lot details

• Farm: Zarza Coffee
• Region: Bruselas, Huila, Colombia
• Producer: Jhonatan Gasca
• Variety: Pink Bourbon
• Process: Washed
• Roaster: Differente Coffee

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. For this lot, Jhonatan follows a classic washed approach without highly experimental fermentation techniques. The goal is clarity and precision: a clean, transparent cup that shows the natural character of Pink Bourbon and the terroir of Bruselas, rather than flavors shaped by the processing.

In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.

Carloes strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carloes want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

OMBLIGÓN EXPERIMENTAL WASHED – ÁNGELA ROJAS

Ombligón Experimental Washed comes from Finca Chorro Alto in Oporapa, Huila, Colombia, where producer Ángela Rojas grows the Ombligón variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Ombligón is a rare Arabica variety grown in Colombia, mainly in Huila, though a lot from Risaralda was reviewed in September 2026. Its name comes from the Spanish word ombligo (navel), after the variety’s distinctive shape.It is often marketed as a natural mutation of an Ethiopian landrace, but Colombian growers also note Caturra-like traits, and some suggest it is a mutation of Pacamara, Bourbon or Castillo.

It is prized for intense red-fruit and floral cups. It gained international attention when Australia’s Jack Simpson used it to place third at the 2023 World Barista Championship.

Lot details

• Farm: Chorro Alto
• Region: Oporapa, Huila, Colombia
• Producer: Ángela Rojas
• Variety: Ombligón
• Process: Experimental Washed
• Roaster: Differente Coffee

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means the fermentation stage departs from a standard washed protocol. 

In the cup. Differente

deliberately don’t provide specific tasting notes for our coffees.

Carloes strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carloes want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

PACAMARA EXPERIMENTAL WASHED – JHONATAN GASCA

Pacamara Experimental Washed comes from Zarza Coffee in Bruselas, Huila, Colombia, where producer Jhonatan Gasca grows the Pacamara variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of origin-focused Colombian coffees.

Lot details

• Farm: Zarza Coffee
• Region: Bruselas, Huila, Colombia
• Producer: Jhonatan Gasca
• Variety: Pacamara
• Process: Experimental Washed
• Roaster: Differente Coffee

Variety. Pacamara is a cross between Pacas and Maragogipe, first developed in El Salvador. It is known for its unusually large beans and distinctive sensory potential, which makes it a favorite among producers who want to push the boundaries of what a single variety can express.

Process. The washed process removes the skin and fruit from the seed and breaks down the remaining sticky layer, called mucilage, through fermentation. The coffee is then rinsed and dried in its parchment. Differente labels this lot “Experimental Washed,” which means the fermentation stage departs from a standard washed protocol. Jhonatan’s experimental washed approach explores how controlled fermentation can influence the expression of Pacamara.

In the cup. Differente deliberately don’t provide specific tasting notes for our coffees.

Carloes strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carloes want them to explore and discover their own interpretation of each coffee.

That’s why Differente focus on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

Part of an initiative to support Colombian coffee producers through a difficult period. Carlos Escobar will donate part of the proceeds to support the redevelopment of his home region in Colombia.

SIDRA NATURAL – JUAN BUSTOS

Sidra Natural comes from Finca La Coqueta in Filandia, Quindío, Colombia, where producer Juan Bustos grows the Sidra variety. Differente Coffee, the Colombian roastery founded by Carlos Escobar, selected and roasted this lot as part of its program of competition-focused Colombian coffees.

MORE ABOUT SIDRA COFFEE

Sidra is a prized Arabica coffee variety whose genetics point to an Ethiopian landrace. The variety was selected in Ecuador and later spread to neighboring Colombia, where it is now grown by well-known specialty farms.

Baristas using Sidra coffees won the World Barista Championship twice: Jooyeon Jeon of South Korea in 2019 and Anthony Douglas of Australia in 2022.

Lot details

• Farm: La Coqueta
• Region: Filandia, Quindío, Colombia
• Producer: Juan Bustos
• Variety: Sidra
• Process: Natural
• Roaster: Differente Coffee

Process. In the natural process, the whole coffee cherry is dried with the skin and fruit still intact around the seed. The cherries are spread out on patios or raised beds and turned regularly as they dry, which can take several weeks. Once dry, the fruit and parchment are removed to reveal the green coffee. Because the seed stays in contact with the fruit throughout drying, naturals tend to carry more fruit-driven intensity and body than washed coffees. 

In the cup. Differente deliberately doesn’t provide specific tasting notes for its coffees.

Carlos strongly believes coffee is a subjective experience. Everyone perceives flavors differently depending on their memories, culture, experiences, and personal preferences.

Differente doesn’t want to tell people what they should taste before taking their first sip. Instead, Carlos wants them to explore and discover their own interpretation of each coffee.

That’s why Differente focuses on describing the experience, intensity, character, and feeling behind each coffee rather than providing a list of flavors.

Their selection focuses on coffees that are far from ordinary. Carlos works with some of Colombia’s most innovative producers to showcase expressions of Colombian coffee that go well beyond what people traditionally expect.

About the Roaster – Carlos Escobar, Differente Coffee

Carlos Escobar is the son of a Colombian coffee farmer. He returned to coffee after 12 years in Australia, where he won the 2020 Australian Brewers Cup. He placed third at the 2025 World Brewers Cup in Jakarta, representing Colombia with Differente Coffee. On October 18, 2026, he won the Colombian Brewers Cup (Campeonato Colombiano de Cafés Filtrados) in Bogotá. This is his second Colombian national title, and it qualifies him to represent Colombia at the World Brewers Cup again. He founded Differente in Colombia to roast the country’s top lots where they are grown, instead of exporting them as green coffee.

Each coffee Carlos selects is roasted in Colombia, close to the farm that produced it.

A heat-resistant glass chasen holder that lets your matcha whisk dry with its tines open, so it keeps its shape for long-term use

The ORIGAMI Glass Matcha Whisk Rest is a chasen holder, known in Japanese as a kusenaoshi, made from heat-resistant glass. A whisk (chasen) is carved from a single piece of bamboo, and its tines take on the shape they dry in. Drying the whisk on a holder after each session lets water drain from the tines while they stay spread, so they are open and ready for the next bowl rather than bent inward or flattened.

ORIGAMI chose glass for this piece so its transparent, neutral material blends into a café counter or a home kitchen, and it gives the rest a light, contemporary presence beside the bowl and tin.

Part of the ORIGAMI Glass Matcha Series

The rest belongs to the same glass series as the ORIGAMI Glass Katakuchi Matcha Bowl, a spouted bowl for whisking and pouring. Used together, the bowl and rest keep the full preparation in one matching set: whisk in the bowl, pour from its spout, and set the chasen back on its rest.

Product Details

Two Ways to Set the Chasen

Placed in the usual position, the chasen stores neatly while the rest holds its tines in shape as they dry.

Turned upside down with the handle facing down, the chasen stays clean on the inside and ready to pick up. This position is useful when you are preparing several bowls in a row, such as during café service or when serving guests, because the whisk moves straight from the rest to the next bowl. Choose whichever position suits how you prepare and clean up.

The Glass Rest

•     Shape retention: Supports the chasen so its tines dry in a naturally open shape instead of closing in.

•     Two openings: A small 13mm opening and a large 38mm opening in a compact 59mm wide form.

•     Heat-resistant glass: A clear, neutral body at 32g that suits a café bar or a home kitchen.

Caring for the Glass

Wash and dry the rest soon after use. This keeps matcha from staining the glass or carrying odors, and it keeps the glass clear over time. Use a small amount of mild detergent with lukewarm water and a soft sponge or bottle brush, then rinse thoroughly.

If matcha staining builds up, dissolve 1 teaspoon of baking soda in lukewarm water, soak the rest for 20 to 30 minutes, then rinse and wash gently. After washing, drain off excess water and air dry it upside down, wiping the inside with a paper towel if it is slow to dry.

As a result of the glassmaking process, slight wrinkles or small air bubbles may appear in the glass. These are natural characteristics of the material and do not affect how the rest performs.

What's in the Box

•     Whisk Rest: ORIGAMI Glass Matcha Whisk Rest x 1

Specifications

Brew Well, Pour Well, Do Well: A Mindful Approach to Your Daily Pour-Over and Latte Art Routine

As part of our 2025 theme, we embrace the Slow Pour Supply's new mantra "Brew Well, Pour Well, Do Well" to guide our actions with intention and care. In the context of your daily pour-over and latte art routine, this phrase takes on a deeper, more personal meaning. It’s not just about crafting your perfect cup of coffee—it’s about setting the tone for the day, sharing your passion with others, and following through with excellence in everything you do.

1. Brew Well: The Careful Craft of Preparation

The process of brewing a pour-over is a ritual that demands your full attention. Brew well means taking the time to carefully prepare your coffee, selecting quality beans, measuring your grind to perfection, and paying attention to water temperature and timing. These small actions lay the foundation for a truly great cup of coffee.

In daily life, this is a reminder that the effort we put into the little details shapes the outcome of our larger goals. Whether you’re preparing a meal, starting your workday, or creating something new, the act of setting a solid foundation matters. It’s the intention and focus you bring to each step that influences the final result.

In your pour-over routine, brewing well isn’t just about the mechanics of the coffee process; it’s about the care you put into it. Taking time to be present, to slow down, and to enjoy each step of the brewing process can transform an ordinary task into a meditative practice. This mindful approach to brewing your coffee encourages the same mindfulness in other areas of your life.

2. Pour Well: The Art of Latte Art Creation

Pour well means intentionally pouring steamed milk into the espresso with purpose and skill, guiding the milk's flow to create intricate patterns, whether it’s a delicate heart, a rosette, or a perfect tulip. Latte art requires attention to detail, timing, and technique.

The pour itself is an act of expression, transforming a simple cup of coffee into something visually captivating. When you pour well, you're doing more than just adding milk to espresso; you’re infusing your creation with care, creativity, and intention. Each pour reveals your skill and your ability to turn a routine action into something beautiful and meaningful.

In daily life, pouring well is about how you share your work and energy with others. Just as your careful pour can elevate a cup of coffee to a work of art, the way you "pour" your attention, kindness, and effort into your interactions with others can have a lasting impact. It’s about giving thought to how you present yourself and your ideas, whether through communication, collaboration, or support. Just as the milk swirls in harmony with the espresso, the way you connect and engage with the world around you matters.

3. Do Well: The Reward of Your Effort

Finally, doing well is the outcome. After you’ve brewed your coffee with care and poured it with precision, the last step is to enjoy the final result. This is where your effort pays off: the rich, flavorful cup of coffee, with its smooth texture and perfect latte art, is the tangible reward for all the work you put into brewing and pouring.

In life, doing well is about following through on your intentions. It’s about taking the time to complete tasks thoughtfully, with focus and precision, and then enjoying the satisfaction of a job well done. Just as the outcome of your pour-over is a result of how you brewed and poured, your success in life is shaped by the care and intention you put into each phase of your actions. When you do well, it’s not just about the end result—it’s about the integrity of your process.

For those who practice latte art, doing well can mean crafting a cup that’s not only delicious but beautiful. The final design—a delicate heart, a stunning fern, or a perfect tulip—becomes a visual representation of your skill and dedication. The result is something you can be proud of, but it also serves as a reminder that the true value lies in the effort behind the creation.

A Daily Reflection: "Brew Well, Pour Well, Do Well" in Your Routine

By incorporating this mantra into your daily pour-over and latte art routine, you’re not just brewing coffee—you’re cultivating a mindset that values intentionality, care, and mindfulness. Every morning, as you measure your coffee, pour your water, and create beautiful latte art, you’re living out the principles of Brew Well, Pour Well, Do Well.

Brew well as you set your intentions for the day, taking care to lay a strong foundation for the tasks ahead.

Pour well by sharing your energy, ideas, and attention with others in a thoughtful, meaningful way through the creative art of latte pouring.

Do well by following through on your commitments and enjoying the rewards of your efforts.

With this approach, your daily coffee routine becomes a metaphor for life itself—a chance to be present, to craft something meaningful, and to experience the satisfaction of a job well done

In 2025, as we embrace the theme "Brew Well, Pour Well, Do Well", we invite you to incorporate this mindset into your daily rituals. Whether you’re brewing a pour-over or crafting beautiful latte art, let each step be a reflection of the care and intentionality you bring to all aspects of your life. The mantra is simple yet powerful: Set your foundation with intention, share your efforts thoughtfully, and savor the reward of doing well.

Product Aesthetics:

Designed by Eugenia Tai, our longtime collaborator, co-owner of Paircup Works

Minimalist and Calming: Reflecting our 2025 theme, the design features clean, flowing lines that evoke a sense of balance and serenity, with a touch of warmth that symbolizes growth, energy, and care.

Color Palette: Warm, earthy tones such as soft browns, gentle oranges, and creamy whites will create a peaceful, inviting atmosphere, while a dash of muted gold or rose hues can subtly hint at the theme of growth and flourishing. Two striking background to choose from.

Dimension: 1920 x 1080 Digital File for download. Files will be sent to you via email -  or after the checkout has been completed, directly download from the check out page.