SOLO SPIN Variable Flow Pour-Over Brewer
Regular price $112.00
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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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