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.

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

IIn 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: 18 x 24 Portrait Print Digital Version. This is a downloadable file

Files will be sent to you via email -  or after the checkout has been completed, directly download from the check out page.

[precio de introducción de vacaciones limitado]

Un paquete combinado para Cinder de 10 oz y 22 oz: recibirás 2 jarras de leche del mismo color con este paquete.

Modelo #26 + Modelo #09

Jarra con pico de ancho mediano de 10 oz en Cinder: un color ceniza con un tono rojo

Una jarra de tamaño pequeño que es perfecta para vertidos de <6 oz. Ideal para cortados, pequeños capps y gibraltares.

Detalles de producto

• Volumen único de 10oz/ 300ml

• Mediano: pico ancho para un flujo equilibrado.

• Diseño superior inclinado exclusivo de WPM

• Mango completo para cualquier estilo de agarre

• Material: Acero inoxidable 304 18/8. Interior sin revestimiento apto para alimentos. Exterior con recubrimiento en polvo gris mate.

• Vaso de gran diámetro

Jarra con pico de 22 oz de ancho en Cinder: un color ceniza con un tono rojo

Una jarra versátil que es perfecta tanto para servir como para llevar. Ideal para tazas grandes para llevar, así como para compartir leche.

Detalles de producto

• Pico redondo, perfecto para vertidos atrevidos y espectaculares.

• Diseño superior inclinado exclusivo de WPM con indicador de volumen de leche de 9.5 oz

• Tamaño perfecto para compartir leche. Considere combinarlo con "Cinder Mini" en 10 oz.

• Mango completo para cualquier estilo de agarre

• Material: Acero inoxidable 304 18/8. Interior sin revestimiento apto para alimentos.

• Exterior con recubrimiento en polvo gris mate

• Vaso de gran diámetro

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.

All coffee are final sale.

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.

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 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.

All coffee are final sale.

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.

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 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.

All coffee are final sale.

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.

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 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.

All coffee are final sale.

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.

All Profits of this product goes towards supporting Differente Coffee. DIFFERENTE x APAX LAB was designed for their coffees, their roasting philosophy, and their vision of showing the best version of Colombian coffee.

A Collaboration with DIFFERENTE COFFEE

DIFFERENTE COFFEE, founded by Carlos Escobar, is known for its deep connection to Colombian coffee, thoughtful roasting philosophy at origin, and commitment to showcasing the best specialty coffee and micro-lots from Colombia.

Carlos, World Brewers Cup 3rd place 2025, comes from a producer family. Carlos didn't set out to build a brand. He set out to start a conversation. Because coffee was never meant to be ordinary. In Carlos's hands, it tastes of sun-ripened fruit, of delicate florals, of real chocolate, not a descriptor on a bag, but a lived, honest experience in the cup.

Created exclusively with DIFFERENTE, this APAX LAB custom mineral profile is designed to support and elevate Colombian coffees. Developed to enhance sweetness, roundness, texture, and balance, this concentrate helps bring more harmony and depth to the cup without overpowering the coffee’s natural expression.

More sweetness.

More texture.

More balance.

More of what makes exceptional Colombian coffees so special.

What This Profile Brings:

A sweeter, rounder cup profile

Enhanced balance and harmony

Added texture and mouthfeel

Better expression of high-quality Colombian coffees

What's in the Box

• Differente x APAX LAB Mineral Concentrate, 20mL bottle x 1

Ingredients: Water, magnesium chloride, magnesium citrate, calcium chloride, potassium chloride, sodium chloride, potassium bicarbonate, sodium bicarbonate, silica.

Know your TDS!

There's a certain satisfaction in knowing your coffee is doing exactly what you think it is. Not guessing. Not approximating. Knowing. The Difluid R2 Extract is built for that kind of certainty.

What the R2 Does

The R2 Extract measures total dissolved solids (TDS) in your brew — quickly, accurately, and without the fuss of traditional refractometers. Pair it with CoffeeOS and it goes further: logging your brews automatically, calculating extraction yield in real time, and mapping results directly onto the Brew Control Chart. The data you've always wanted, finally in a format that actually helps you act on it.

Why the R2 is Different

Most refractometers are delicate instruments built around a small sensor vulnerable to ambient light — requiring a lid, careful handling, and a fair amount of patience. The R2 Extract takes a different approach. Its larger CMOS sensor dramatically reduces the influence of external light, making it more accurate, more durable, and lid-free by design. It connects via Bluetooth and lives inside your workflow, not outside of it.

Built for Every Brew - from pourover to expresso

With a TDS range of 0–30%, the R2 Extract handles everything from a delicate filter to a concentrated espresso shot. For espresso, a quick filter before measuring keeps oils from interfering — though even unfiltered, the oversized sensor produces results that are notably more accurate than what you'd expect from conventional tools.

Calibration is equally straightforward: use distilled water for absolute comparability across setups, or your actual brew water for the most precise extraction calculations.

Who is the R2 For

Whether you're dialing in at a café, developing a new roast, or simply trying to brew the same great cup twice — the R2 Extract gives you the feedback loop to make it happen. Repeatable results aren't an accident. They're a practice.

What kind of water should I use to calibrate?

For calibrating your R2 TDS meter, use distilled or RO water to set the calibration to zero.

For understanding your brew TDS, also measure your water TDS to compare. To dial in your water, we recommend using our Apax Lab Mineral Concentrates. 

APP Enabled

Pairs with CoffeeOS. Works with filter and espresso. Bluetooth connected.

A 32gsm flat-bottom, 1-4 cup paper filter shaped for the DragonFly Tri-Spin FS Flat Dripper (390ml), for greater consistency with a deeper brew bed

The DragonFly 220 Flat-Bottom Paper Filter from DragonFly Design Center is a 32gsm virgin wood pulp filter made specifically for the DragonFly Tri-Spin FS Flat Dripper (390ml). Its pleated, cake-style form opens into a broad flat base matched to the dripper’s geometry, so the coffee bed builds deeper and more uniformly for consistent percolation. Each pack holds 50 filters.

How the 220 Filter Fits the Tri-Spin FS

The filter is designed to the specifications of 390ml Tri-Spin FS. The dripper’s 20 raised ribs hold the pleated walls in shape so the paper does not collapse against the brewer wall, while the flat base sits over the Tri-Spin hollowed base, which distributes outflow across several exit points instead of one central orifice.

With the paper seated evenly, the bed settles at a consistent depth and the water meets the same resistance on each brew. Flow rate and contact time stay repeatable, so when total brew time or extraction shifts, you can trace it to grind size, dose, or pour structure rather than the filter.

A deeper bed also lengthens the path water takes through the coffee, which extends contact time during percolation and supports a fuller extraction at a given grind setting.

Product Details

Brewing with the 220 Filter

Pre-wet the paper with hot water to seat it against the ribs and preheat the brewer, then discard the rinse water before dosing. You can do so by first adding a small amount directly to the center of the filter to set the base even. As the water moves up towards to folds, add more water in spiral motion to thoroughly rinse the paper.

Level the bed before the bloom for an even drawdown. Switch open for percolation, or switch closed for a full immersion steep before drawdown.

Compatible brewer (flat bottom)

DragonFly Tri-Spin FS Flat Dripper (390ml).

The Filter Paper

•     Basis weight: 32gsm virgin wood pulp paper.

•     Shape: Pleated, cake-style flat-bottom form matched to the Tri-Spin FS Flat Dripper (390ml).

•     Food contact: Specified for direct and aqueous food contact, listed against GB 4806.1-2016, GB 4806.8-2022, GB 9685-2016, and GB 31603-2015.

Storing the Filters

Keep the box at room temperature in a dry place, away from direct light and strong odors. Stored this way, the filters have a shelf life of five years.

What’s in the Box

•     Filters: DragonFly 220 Flat-Bottom Paper Filter x 50, boxed

Specifications

A bamboo holder and silicone ring that keep the DragonFly conical dripper level and steady while you pour

A conical dripper does its best work when it sits level and stays put. If it shifts on the server as the kettle stream hits the bed, the slurry tilts and water favors one side of the cone.

The Bamboo Conical Dripper Holder from DragonFly Design Center is a flat bamboo base made for the DragonFly CT62 / SA62 Conical Dripper. With the DragonFly CT62 / SA62 Dripper Silicone Ring fitted in its center, it rests between dripper and server and holds the dripper steady through the brew.

How the Holder and Silicone Ring Work Together

The setup has two parts, each with its own job. The bamboo holder is the frame, and the CT62 / SA62 silicone ring sits inside it as the contact point for the dripper.

The ring is shaped to match the texture of the dripper's outer wall. Once the dripper is seated, it stays balanced in the ring instead of resting on a hard, fixed edge, and the silicone adds grip where contact matters most.

The Shanwenjia Outline

The outline of the holder is based on the traditional shanwenjia motif. One corner extends into a point that works as a handle, so you can lift and reposition the holder with three fingers.

Bamboo keeps the piece light and gives it a visible natural grain.

Product Details

Setting Up the Holder

Fit the silicone ring into the center of the bamboo holder, rest the holder on your server, then seat the DragonFly Conical Dripper in the ring.

Both pieces are available as options on this page. The complete setup uses the holder as the frame and the ring as the fitted seat for the dripper.

The Bamboo Frame and Silicone Ring

•       Bamboo holder: Lightweight bamboo with a natural grain finish, shaped with an extended corner for lifting.

•       CT62 / SA62 silicone ring: Matches the texture of the dripper's outer wall to keep it seated and balanced.

•       Food-contact silicone: Conforms to GB4806.11-2016, China's national food safety standard for rubber materials in food contact.

What's in the Box

•       Holder option: DragonFly Bamboo Conical Dripper Holder x 1

•       Silicone ring option:

DragonFly CT62 Dripper Silicone Ring x 1 

or

DragonFly SA62 Dripper Silicone Ring

Specifications

A bamboo holder and silicone ring that keep the Tri-Spin FS Flat Dripper seated level and steady on the vessel

The Bamboo Flat Dripper Holder from DragonFly Design Center is a four-petal bamboo base made for DragonFly’s flat-bottom dripper series, including the Tri-Spin FS Flat Dripper (280ml). Paired with the Tri-Spin FS Flat Dripper Silicone Ring, it gives the dripper a secure hold for an even flow.

How the Holder and Silicone Ring Work Together

The holder is shaped from bamboo into a four-petal outline with softened curves. Each of the four outward points is a gentle arc, so the holder can be picked up, placed, or adjusted from any side. Bamboo keeps it light on the table and warm to the touch.

Set the Tri-Spin FS Flat Dripper Silicone Ring securely in the bamboo the holder to form proper contact point to keeps the brewer aligned and cuts down on sliding and rocking.

Product Details

Setting Up the Holder and Dripper

Place the silicone ring in the center of the bamboo holder, then set the dripper into the ring. The holder is made for DragonFly’s flat-bottom dripper series and fits the DragonFly Design Center Tri-Spin FS Flat Dripper (280ml).

The Holder and Ring

•       Four-petal bamboo holder: Four outward points shaped with gentle arcs for handling from any side.

•       Silicone ring: Seats the dripper at the center of the holder for a close, stable fit.

•       Dedicated fit: Sized for DragonFly flat-bottom drippers, including the Tri-Spin FS Flat Dripper (280ml).

What’s in the Box

•       Bamboo Flat Dripper Holder variant: DragonFly Bamboo Flat Dripper Holder x 1

•       Silicone Ring variant: DragonFly Tri-Spin FS Flat Dripper Silicone Ring x 1

Specifications

A knob-controlled base for the DragonFly CT62 Transit Pro Dripper, letting it hold water for immersion or release it for drawdown

The Conical Dripper Transit Base from DragonFly Design Center is a knob-controlled base built for the DragonFly CT62 Transit Pro Dripper, available with a Black, White, Pink, or Purple knob. Turn the knob closed and the conical dripper becomes a full immersion brewer, holding the slurry for as long as your recipe calls for. Open it and the brew drains through the filter as a standard percolation pour over.

Setting the knob partway lets you meter the flow rate, so you can slow the drawdown without changing your grind size.

How the Transit Base Controls Flow

With the knob turned closed, water stays in contact with the grounds and extraction runs as immersion. Contact time is set by you, not by grind size and filter resistance. Turn the knob open and drawdown begins, finishing the brew as percolation, with water moving through the bed and the paper filter holding back fines and oils.

This makes hybrid recipes possible in a single brewer: a closed bloom for even saturation and degassing, an immersion phase to build body and extraction, then an open percolation finish for clarity. You can adjust the timing and balance of each phase on the fly, with no change to the dripper, filter, or grind.

The base comes apart in two sections joined by a magnetic connection, so it separates cleanly for rinsing and snaps back together for the next brew. Three feet keep it level on the server.

Product Details

Brewing with the Transit Base

Set the CT62 Transit Pro Dripper on the base, place it over your server, and choose your starting configuration. With the knob closed, you control contact time directly. A closed bloom saturates the whole bed before any liquid drains, which reduces dry pockets and channeling and sets a foundation for even extraction.

With the knob open, the dripper behaves like a conventional conical pour over, and pour rate, pulse timing, and agitation drive the extraction.

The CT62 Transit Pro Dripper takes Size 02 conical paper filters.

The Knob and Base Construction

•     Knob control: A single knob opens and closes the flow path, moving between immersion and percolation mid-brew, with partial settings to adjust flow rate.

•     Magnetic two-part base: The upper and lower sections join magnetically and detach for assembly and cleaning.

•     Three-foot stand: A compact, three-foot footprint keeps the dripper stable over the server.

What's in the Box

•     Transit Base: DragonFly Conical Dripper Transit Base x 1

Specifications

The Switch and Base Construction

•     Knob control: A single knob opens and closes the flow path, switching between immersion and drawdown mid-brew.

•     Magnetic two-part base: The upper and lower sections join magnetically and detach for assembly and cleaning.

•     Three-foot stand: A compact, three-foot footprint keeps the dripper stable over the server.

What's in the Box

•     Transit Base: DragonFly Conical Dripper Transit Base x 1

Specifications

A 62-degree conical dripper with a built-in stand that sits on your carafe and keeps the flow even from bloom to drawdown

The DragonFly CT62 from DragonFly Design Center is a new bone china conical dripper with a 62-degree interior angle, built to hold the filter close and keep the flow even, available in Grey, Black, and White. Its built-in stand rests on the rim of a carafe or serving vessel, so it brews straight into your server on its own.

How the DragonFly CT62 Manages Flow

The interior is an original DragonFly Design Center design, refined through repeated brewing tests to reach a uniform flow rate. The goal is a balanced drawdown, which helps prevent clogging and over-extraction and preserves the coffee's aroma and flavor.

The cone is set at 62 degrees so the filter paper sits snugly against the inner wall. With the paper in steady contact, water percolates through the bed at a repeatable rate from one brew to the next, keeping extraction consistent.

The Shanwen Armor Exterior (山文甲)

The CT in the DragonFly CT62 refers to its exterior texture, based on Shanwen armor (山文甲) from China's Tang Dynasty. The 62 refers to the interior cone angle.

The Shanwen design is an original concept from medieval China that takes a flat pattern and builds it directly into a three-dimensional form. DragonFly Design Center brought that approach to the dripper as a contemporary geometric exterior: curved surfaces and facets cover the full body, and the geometry repeats across it, giving the surface depth and perspective from any angle.

The built-in stand follows the same Shanwen Jia pattern, with one corner extended to form the handle, so the dripper and stand carry one visual language.

Product Details

Brewing with the Built-In Stand

The built-in stand sits on the rim of a carafe or serving vessel and holds the dripper securely in place while you pour. Three curved sections at its center surround the bottom of the dripper to keep it from slipping.

One corner of the stand extends into a handle. It rises slightly at the tip and has concave and convex details on the top and underside, giving a secure three-finger grip when you set the dripper on the carafe or lift it off after drawdown.

The DragonFly CT62 brews 1 to 2 servings and takes V60 size 01 and 02 conical paper filters.

The 62-Degree Cone and Body

•     62-degree cone: Holds the filter paper snugly against the inner wall for consistent extraction.

•     Flow-tested interior: Refined through repeated brewing tests for a uniform flow rate and less clogging.

•     New bone china body: Heat resistant to 120°C (248°F). Safe for dishwashers, microwave ovens, and dish dryers.

What's in the Box

•     Dripper: DragonFly CT62 with built-in stand x 1

Specifications

A 62° conical dripper sized for 1- 4 cup, with an internal groove structure that keeps the drawdown steady at larger doses

The CT62 Dripper 02 (390ml) from DragonFly Design Center is a new bone china conical dripper made for a larger, 1-4 cup brew. It carries the 62° angle, internal grooves, and exterior texture of the original CT62, with a taller body that raises capacity from 1 to 2 servings to 1 to 4. It is available in Black and White.

How the CT62 Manages Flow

The cone is set at 62°, a proprietary angle DragonFly developed to give a broad, stable extraction range. It responds well to a centered pour or a wider circular spiral pour, so you can adjust your technique without the brew losing balance.

Inside, 24 grooves guide water down the wall. Instead of the raised ribs found in many conical drippers, the CT62 uses recessed channels, with an added ring of horizontal grooves near the base to regulate flow through the lower part of the cone.

DragonFly refined this channel design through repeated testing. The goal is a drawdown that holds a consistent pace from start to finish, which helps reduce clogging and the bitterness, astringency, and sourness that come with uneven extraction.

Product Details

Compatible with the DragonFly Design Center Conical Dripper Transit Base

Set the DragonFly Design Center CT62 Transit Pro Dripper 02 (390ml) and you have instantly transformed it to a hybrid brewer with variable flow rate.

Brewing with the CT62 02

The dripper sits over a cup or server for standard pour over brewing. At 390ml, it handles 1 to 4 servings, so the same brewer works for a single morning cup or a shared pot. It takes 1-4 cup paper filters.

Its base has an integrated raised ring that seats into the DragonFly Conical Dripper Transit Base. It also pairs with the DragonFly Conical Dripper Holder and Silicone Ring for a more secure, stable setup on the brew table.

The new bone china body is heat resistant to 120°C (248°F) and safe for dishwashers, microwave ovens, and dish dryers.

The 62° Cone and Groove Structure

•     62° conical geometry: A proprietary angle that gives a wide working range and room to vary pour style.

•     24 recessed channels: Guide water downward along the wall in place of raised ribs, for a steadier drawdown.

•     Horizontal groove ring: Sits near the base and regulates flow through the lower cone as the bed settles.

The Shanwen Armor Exterior

The CT in the DragonFly CT62 refers to its exterior texture, based on Shanwen armor (Shanwen Jia) from China's Tang Dynasty. The 62 refers to the interior cone angle.

The Shanwen design is an original concept from medieval China that takes a flat pattern and builds it directly into a three-dimensional form. DragonFly Design Center brought that approach to the dripper as a contemporary geometric exterior: curved surfaces and facets cover the full body, and the geometry repeats across it, giving the surface depth and perspective from any angle.

The built-in stand follows the same Shanwen Jia pattern, with one corner extended to form the handle, so the dripper and stand carry one visual language.

What's in the Box

•     Dripper: DragonFly CT62 Dripper 02 (390ml) x 1

Specifications

Coming soon 10.9.26 - sign up for notification

A 62° conical bone china dripper with coral-pattern grooves, built for a quick, even drawdown for 1-2 Cup brew.

The SA62 Saddle Dripper from DragonFly Design Center is a new bone china conical dripper with a 62° wall angle and a grooved interior designed. It brews 1-2 cups with small conical filters and comes in Lilac, Grey, and Black.

How the SA62 Keeps Water Moving

Inside the SA62 Saddle Dripper, twelve long grooves run from the rim down to the outlet, evenly spaced around the wall. Eight shorter, curved grooves branch off them in a coral-like pattern, an original DragonFly design.

The groove pattern gives water more channels along the wall and toward the outlet. DragonFly designed it to speed up the flow rate and support an efficient extraction.

At the base, a ring lets the dripper sit on the DragonFly Transit Switch Base, so the same brewer can easily switch between a standard pour over and a hybrid setup.

For pourover, choose the DragonFly Bamboo Conical Dripper Holder with SA62 Silicone Ring for a traditional pourover and a snug fit.

The Saddle Pattern Exterior

The outer wall carries a repeating raised relief based on the saddle shape found in Tang Dynasty tri-color pottery (sancai): full, three-dimensional, and slightly upturned at the edges.

DragonFly arranges the relief in a regular pattern using a contemporary design language. It references the horse and saddle figures of Tang Dynasty ceramics, and marks 2026 as the Year of the Horse.

Product Details

Brewing with the SA62

It takes Conical 01 and 02 size cone paper filters. Compatible with ORIGAMI 2Cup, Hiflux
High Fast Folding V01, and Sibarist Cone S.

Used on its own, it brews as a fast-flowing cone. Set on the Transit Switch Base, it pairs with DragonFly's switch system for more control over when the brew drains.

The Coral Grooves and Bone China Body

•     Coral-pattern grooves: Twelve long grooves run top to bottom, with eight curved short grooves branching from them to speed up flow.

•     62° cone: The wall angle sets the shape of the coffee bed and fits standard V60 01 and 02 filters.

•     New bone china body: Heat resistant to 120°C (248°F). Safe for dishwashers, microwave ovens, and dish dryers.

What's in the Box

•     Dripper: DragonFly SA62 Saddle Dripper x 1

Specifications

Coming soon - sign up for notification

A 62° conical dripper with carved guide grooves, built to hold a steady drawdown from bloom to finish

On a small-dose cone, balance depends on how evenly the slurry drains. Water that bypasses the bed, or a flow that chokes near the outlet, pulls the cup toward under- or over-extraction.

The “Caisson Ceiling” CC62 Dripper from DragonFly Design Center is a new bone china conical dripper built on the CT62 interior, pairing a 62° cone with recessed guide grooves to keep the flow rate consistent through the brew. It brews 1-2 cups with small conical filters and comes in Pink and Green.

How the CC62 Manages Flow

At 62°, the cone wall holds the paper in close contact, limiting bypass so the water you pour travels through the coffee bed rather than around it.

Where most conical drippers use raised ribs, the CC62 carves its channels into the wall. Water runs down these recessed longitudinal grooves, and a ring of channels at the base meters the outflow at the bottom of the cone.

The placement of that ring of channels, together with the shape and depth of the bottom cross-section, governs the final stage of the brew, when the bed settles toward the outlet. The result is a flow rate that neither rushes early nor stalls late, avoiding the bitterness and astringency of over-extraction and the sharp sourness of under-extraction.

Product Details

Brewing with the CC62

It takes 1 to 2 cup cone filters, including ORIGAMI 1-2 cup filters, Sibarist Cone S, and Hiflux Folding V 01.

The new bone china body is heat resistant to 120°C (248°F) and dishwasher safe.

The CT62 Groove Interior

•       62° cone: Shared with the CT62, holding the paper close to the wall.

•       Recessed longitudinal grooves: Carved into the wall in place of raised ribs.

•       Transverse base ring: Regulates outflow at the bottom of the cone.

The Bamboo Weave Exterior and the Caisson Ceiling Name

The exterior is based on a Chinese bamboo weaving technique, with strips interlaced horizontally and vertically in dense layers. Designed for the Year of the Snake, the weave’s outermost strip becomes a snake’s body.

Inverted and viewed from above, the pattern resembles a caisson ceiling, a structure that ancient Chinese architecture reserved for prestigious buildings. Like bamboo weaving, it is both structural and decorative, and the dripper takes its name from it.

What’s in the Box

•       Dripper: DragonFly “Caisson Ceiling” CC62 Dripper x 1

Specifications

A 62° new bone china cone for 1 to 2 servings, built to hold a consistent filter seat and an even drawdown

The “Mountain Path” MP62 Dripper from DragonFly Design Center is a new bone china pour over cone for 1-2 cup brew, designed for the Year of the Snake. It pairs a 62° wall angle with an interior groove pattern called the Coffee Blossom Channel, and takes small size conical paper filters.

How the MP62 Manages Flow

The 62° angle gives the filter paper a tight fit against the dripper wall and bed forms consistently with a dialed-in recipe is easier to repeat.

Beneath the paper, the Coffee Blossom Channel continues the inward-sloping flow design of DragonFly’s CT62, with a revised number and layout of grooves. Twelve long grooves run down the wall in pairs, with a short groove set between each pair. Each short groove forks at its end like a snake’s tongue, and the branches meet the long grooves on either side to form a diamond-shaped petal. A smaller diamond sits between neighboring pairs.

Seen from above, the grooves form two coffee flowers set in a crisscross at the center of the cone. DragonFly describes the channel as a three-section design.

Product Details

Brewing with the MP62

Set it on the DragonFly CC62 / FS62 / MP62 Dripper Holder over your server or mug. Rinse the filter with hot water to clear paper taste and preheat the cone, then bloom and pour to your recipe.

Filters for the MP62

•       Size 01: Hiflux Folidng V01, Sibarist Cone S, or Original ORIGAMI Conical Paper Filter for Small Dripper by CAFEC.

The Coffee Blossom Channel and Cone

•       62° wall angle: Gives the filter a tight fit for even, repeatable bed formation.

•       Coffee Blossom Channel: Paired long grooves and forked short grooves, continuing the inward-sloping flow design of the CT62.

•       New bone china body: Heat resistant to 120°C (248°F). Safe for dishwashers, microwave ovens, and dish dryers.

The Mountain Path Weave Exterior

The outer wall carries a texture based on Mountain Path Bamboo Weaving, a Chinese bamboo weaving technique. Turned upside down, the cone takes the shape of a mountain, and the woven pattern reads as stone steps spiraling from the base to the peak.

Snake motifs are set evenly into the vertical bamboo strips, worked into the weave so they sit within the pattern rather than on top of it. DragonFly shaped the texture to follow the line of the cone as a symbol of steady progress upward.

What’s in the Box

•       Dripper: DragonFly “Mountain Path” MP62 Dripper with Coffee Blossom Channel x 1

Specifications

A 650ml glass server that keeps the lid on while you brew, so the aromatics are still there when you pour.

When coffee drains from a dripper into an open server, some of its aroma rises off with the steam before it ever reaches the cup. The Dragonfly Design Rock'n'Dew Coffee Glass Server is a 650ml glass server for pour over brewing, built to keep more of that aroma in the vessel. It pairs a closed lid with a spiral inner wall to increase contact and and a long handle set at 90 degrees to the spout, so you can brew, swirl, and serve with a turn of the wrist.

The Design Behind It

Dragonfly Design built the Rock'n'Dew around three priorities: protecting aroma, managing how coffee enters the server, and making the pour intuitive. It is crafted for competition brewing, where small losses in aroma and small inconsistencies in the pour are easy to notice.

The Rock'n'Dew Coffee Glass Server features a closed lid covers the server while coffee drains in. Volatile aromatic compounds that would otherwise escape during brewing stay inside the vessel and are released when the lid comes off at serving, which makes layered fragrance easier to pick up.

Inside the carafe, the glass wall carries a wave-like spiral texture modeled on the way water moves naturally. Brewed coffee runs along this curved surface instead of dropping straight to the base, which reduces splashing and turbulence as the server fills.

A Layout Taken from the Teapot

The Rock'n'Dew Coffee Glass Server features a handle and spout that are set 90 degrees apart, a layout drawn from traditional teapot design. Combined with a 9.5 elongated handle, this lets you lift, swirl, and pour using wrist motion alone rather than rotating from the shoulder. The reinforced base gives the server enough stability for light swirling mid-brew, which mixes the stronger early drips with the rest of the brew without needing a spoon.

Product Details

How It Works

Set your pour over dripper on the Rock'n'Dew and brew as you normally would, with the lid closed over the server. The server is designed as part of a modular setup and works with a range of pour over drippers. A dedicated placement cup acts as both a stand and an organizer, giving the dripper somewhere clean to rest once brewing is done.

The Handle and Spout

• Elongated handle: A 9.5 handle gives ample room to grip and a comfortable, stable hold, with heat separation that keeps it comfortable while the glass is hot.
• 90-degree spout: The spout sits at a right angle to the handle, so pouring takes a simple rotation of the wrist.
• Controlled flow: The angled spout delivers a clean, steady stream when serving.

The Spiral Interior

• Guided flow: Coffee follows the spiral inner wall down to the base instead of falling directly into it.
• Less turbulence: The curved path reduces splashing as the server fills.
• Easy swirling: The interior shape and reinforced base support gentle swirling to evenly mix the brew before pouring.

What's in the Box

• Rock'n'Dew Coffee Glass Server x 1
• Lid x 1 
• Conical Brewer Adaptor x 1
• Placement cup x 1 

A 255ml bone china flat-bottom dripper for 1 to 2 servings, made to sit on a transit base for switch-controlled brewing or a bamboo holder for a standard pour over

The Tri-Spin CT Flat Dripper from DragonFly Design Center is a new bone china flat-bottom pour over dripper built to close that gap. It starts from the CT62 conical dripper and rebuilds it around a flat bottom, with a grooved inner wall and DragonFly's Tri-Spin base.

How the Tri-Spin CT Manages Flow

The inner wall is a flat surface cut with 12 long grooves and 12 short grooves. The filter paper adheres to a larger area of the wall, so there is less room for water to bypass the bed and more of each pour passes through the grounds.

The grooves act as flow guides and pressure relief channels, which keeps the drawdown smooth and the extraction even across the bed. The result is a even extracted cup with clear layers of sensory expression.

At the base, the Tri-Spin hollowed design with multiple grooves spreads the water's exit points to avoid concentration in the center. This reduces the risk of the clogging and helps water move through the whole bed. This matters even more with larger doses, where localized over-extraction is more likely.

DragonFly developed the CT Flat with competition brewing in mind, where a stable, repeatable extraction counts for more than speed.

The Shanwen Jia Exterior

The outer wall carries the Shanwen Jia (山文甲) pattern first used on the CT62. Shanwen Jia, also known as Shanwen Armor, is a Tang Dynasty armor recognized by its repeating mountain pattern. On the dripper, that pattern wraps the outer wall as a continuous geometric repeat.

The exterior is the link between the two brewers. The CT62 pairs it with a conical interior, and the Tri-Spin CT pairs it with a flat bed and a grooved wall.

Product Details

Brewing with the Transit Base or Bamboo Flat Dripper Holder (Purchase separately)

Paired with the DragonFly Flat-Bottom Transit Base, the dripper brews two ways. With the transit knob open, it runs as a flat-bottom pour over and gives a clean, filter-style cup. With the switch closed gives a fuller, immersion-style cup.

You can also choose to brew with a Bamboo Flat Dripper Holder – using it as a traditional pourover dripper.

It holds 255ml, brews 1 to 2 servings, and takes foldable flat-bottom filter paper or 185 flat-bottom paper filters.

The Groove Structure and Tri-Spin Base

•       Groove structure: Twelve long and twelve short grooves on a flat inner wall let the filter sit closer to the wall while still guiding flow and relieving pressure.

•       Tri-Spin hollowed base: Disperses the outflow instead of concentrating it in the center, which reduces clogging at larger doses.

•       New bone china body: Heat resistant to 120°C (248°F). Safe for dishwashers, microwave ovens, and dish dryers.

What's in the Box

•       Dripper: DragonFly Tri-Spin CT Flat Dripper (255ml) x 1

Specifications

A 280ml bone china flat-bottom dripper for 1 to 4 servings, made to sit on a transit base for switch-controlled brewing or a bamboo holder for a standard pour over

A flat-bottom pour over drains evenly when the coffee bed stays level and water can exit across the whole base. Uneven flow usually starts where the filter meets the brewer: the paper folds against the wall, fines collect in the center, and the middle of the bed slows while the edges drain through.

The Tri-Spin FS Flat Dripper from DragonFly Design Center, also known by its Chinese name 三旋空玄武 (Xuanwu), is a new bone china flat-bottom brewer designed to keep that flow even. Its transit base lets you brew as a standard pour over, or close the knob and steep as an immersion.

How the Tri-Spin FS Manages Flow

Inside the dripper, 20 raised ribs hold the filter paper off the wall so it keeps its shape through the brew. With the paper supported, water moves through the bed at a more consistent rate, and results vary less from one brew to the next.

The wall angle is set to keep the flow rate quick while still allowing a finer grind. A finer grind raises extraction yield, so a faster drawdown can still reach a full extraction and keep a clear, layered flavor.

At the base, DragonFly's Tri-Spin hollowed design spreads the water's exit points across the base rather than concentrating them in the center. This reduces clogging and keeps water moving through the whole bed instead of stalling in the middle, which matters most at larger doses where localized over-extraction is more likely.

The dripper received a German Design Award in 2026.

The Shanwen Jia Exterior

The outer wall carries the Shanwen Jia (山文甲) pattern first used on the CT62. Shanwen Jia, also known as Shanwen Armor, is a Tang Dynasty armor recognized by its repeating mountain pattern. On the dripper, that pattern wraps the outer wall as a continuous geometric repeat.

The exterior is the link between the two brewers. The CT62 pairs it with a conical interior, and the Tri-Spin CT pairs it with a flat bed and a grooved wall.

Product Details

Brewing with the Transit Base

With the Transit Base open, it brews as a fast-flowing flat-bottom pour over and gives a clean, filter-style cup. With the switch closed, water stays in contact with the grounds until you open it, which gives a fuller, immersion-style cup.

Immersion is a forgiving starting point while your pour technique is still developing. The open setting gives experienced brewers direct control over pour rhythm and timing.

You can also choose to brew with a Bamboo Dripper Holder – using it as a traditional pourover dripper.

DragonFly Tri-Spin FS Flat Bottom Dripper - 280ml brews 1 to 2 servings, and takes 185 flat-bottom paper filters. It is available in Shell Pink, Black, and White.

The Tri-Spin Base and Rib Structure

•       Rib structure: Twenty raised internal ribs support the filter paper and hold its shape through the brew.

•       Tri-Spin hollowed base: Spreads the outflow across the base instead of concentrating it in the center, which reduces clogging at larger doses.

•       New bone china body: Heat resistant to 120°C (248°F). Safe for dishwashers, microwave ovens, and dish dryers.

What's in the Box

•       Dripper: DragonFly Tri-Spin FS Flat Dripper (280ml) x 1

Specifications

The DragonFly Tri-Spin FS Flat Transit is a hybrid brewer built from four distinct design choices working together: a turning transit base, a ribbed flat-bottom interior, a three-point hollow base, and a woven ceramic exterior. It allow you to transit from immersion, hybrid and percolation brew with ease and full control.

The turning knob of the transit base moves the dripper between immersion and pour over brewing. Twenty internal ribs and the three-point hollow base settles the filter for a even drawdown, while the exterior takes its texture from a traditional Chinese bamboo-weaving pattern. Every detail allows the intentional design decisions shine through this dripper.

Part of the Tri-Spin Line, Recognized by the German Design Award

The Tri-Spin FS Flat Transit belongs to DragonFly's Tri-Spin series, also known by its Chinese name Xuanwu (玄武), after the mythological figure represented in the dripper's design language. The model was named a winner of the German Design Award 2026, recognized alongside other DragonFly coffee pieces for combining extraction control with a distinct visual identity.

DragonFly Design was founded in 1996 in Taipei by Jeff Dayu Shi [石 大宇], who has spent much of his career working with bamboo and other traditional Chinese materials. The International Bamboo and Rattan Organization named him one of its 100 Heroes of China's Bamboo Industry for that work, and his designs have won the German Design Award, Red Dot, and iF Design Award, among others. That same material focus carries into DragonFly's coffee equipment, including this dripper, where the exterior surface uses a woven bamboo-inspired texture applied to New Bone China rather than a plain ceramic wall.

Brewing with the Transit Base

The Transit Base sits beneath the ceramic dripper and controls the outflow with a turning knob. With the knob open, it brews like a fast-flowing flat-bottom pour over and gives a filter-style cup. With the knob closed, water stays in contact with the grounds for as long as you choose. This gives a more evenly extracted, immersion-led cup. You can also choose to variate the flow rate and explore the recipe that works best for your coffee.

It holds 390ml, brews 1 to 4 servings, and takes 220 flat-bottom paper filters.

The Tri-Spin Base and Rib Structure

•     Rib structure: Twenty raised internal ribs support the filter paper and keep its shape through the brew.

•     Tri-Spin hollowed base: Elegates the filter from the dripper base. Disperses the outflow instead of concentrating it in the center, which reduces clogging at larger doses.

•     New bone china dripper: Heat resistant to 120°C (248°F). Safe for dishwashers.

The Wulong Weave Exterior

The outer wall carries a texture based on Wulong Weaving, a Chinese bamboo weaving technique. The pattern forms interlocking 回 characters, bringing an element of Chinese tea culture to coffee brewing. The texture also improves grip when the dripper is warm.

What’s in the Box

•     Dripper: DragonFly Tri-Spin Big FS Flat Transit ceramic dripper (390ml) x 1

•     Transit Base: x 1

Compatible Filters:

The 390ml size has a dedicated filter paper sold separately and is a size 220.

Specifications

The DragonFly Tri-Spin FS Flat Transit is a hybrid brewer built from four distinct design choices working together: a turning transit base, a ribbed flat-bottom interior, a three-point hollow base, and a woven ceramic exterior. Each does a different job, from managing brew style to keeping water flowing evenly through the grounds.

The Transit Base sits beneath the ceramic dripper and controls the outflow with a turning knob. With the knob open, it brews like a fast-flowing flat-bottom pour over and gives a filter-style cup. With the knob closed, water stays in contact with the grounds for as long as you choose. This gives a more evenly extracted, immersion-led cup. You can also choose to variate the flow rate and explore the recipe that works best for your coffee.

Part of the Tri-Spin Line, Recognized by the German Design Award

The Tri-Spin FS Flat Transit belongs to DragonFly's Tri-Spin series, also known by its Chinese name Xuanwu (玄武), after the mythological figure represented in the dripper's design language. The model was named a winner of the German Design Award 2026, recognized alongside other DragonFly coffee pieces for combining extraction control with a distinct visual identity.

DragonFly Design was founded in 1996 in Taipei by Jeff Dayu Shi [石 大宇], who has spent much of his career working with bamboo and other traditional Chinese materials. The International Bamboo and Rattan Organization named him one of its 100 Heroes of China's Bamboo Industry for that work, and his designs have won the German Design Award, Red Dot, and iF Design Award, among others. That same material focus carries into DragonFly's coffee equipment, including this dripper, where the exterior surface uses a woven bamboo-inspired texture applied to New Bone China rather than a plain ceramic wall.

Utilized on the World Brewers Cup Stage, trusted by multiple National Champions

Brewing with the Transit Base

With the knob open, the Transit brews as a fast-flowing flat-bottom pour over and gives a clean, filter-style cup. With the knob closed, water stays in contact with the grounds for as long as you choose, then drains when you open it, giving a fuller, immersion-led cup. The base is built to hold its position as you turn the knob, so the dripper stays steady through the change. You can also variate the flow rate and explore your own new recipe for the coffee you choose to experiment with.

It holds 280ml, brews 1 to 2 servings, and takes 185 flat-bottom paper filters. The dripper can go in the dishwasher, while the Transit Base is rinsed by hand and wiped or left to air dry.

It comes in three combinations: a White dripper on a Black base with a Black knob, a Black dripper on a Black base with a Black knob, and a Black dripper on a Black base with a Blue knob.

The Tri-Spin Base and Rib Structure

•     Rib structure: Twenty raised internal ribs support the filter paper and keep its shape through the brew.

•     Tri-Spin hollowed base: Disperses the outflow instead of concentrating it in the center, which reduces clogging at larger doses.

•     New bone china body: Heat resistant to 120°C (248°F). Safe for dishwashers, microwave ovens, and dish dryers.

The Wulong Weave Exterior

The outer wall of the dripper carries a texture based on Wulong Weaving, a Chinese bamboo weaving technique. The texture forms an interwoven geometric pattern of repeating characters, bringing an element of Chinese tea culture to coffee brewing.

What’s in the Box

•     Transit Dripper: DragonFly Tri-Spin FS Flat Transit Dripper (280ml) x 1

•     Transit Base: DragonFly Tri-Spin FS Flat Transit Base x 1, in the knob color of your chosen option

Specifications

Compatible Filters:

For the 280ml size please use 185 filters.

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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.

The Cup That Matches the Coffee

The Geisha Murderer Cup was designed to answer that. A 150ml specialty coffee sensory cup designed by Jay Kim of UFO in Korea, it is built around a single conviction: the right cup doesn't just hold great coffee. It transforms how you receive it.

Aroma First, Then Taste

The bellowed body curves inward before opening into a wide, concave form, channeling steam and volatile aromatics upward and inward, concentrating every floral and fruity note into the space just before your nose meets the rim. You smell the coffee before it touches your lips, and with Geisha, that moment alone changes everything. From there, the flared rim takes over, designed to be thinner at the edge, guiding the coffee evenly across your tongue. Brightness at the tip, sweetness through the mid, Geisha's jasmine florals, stone-fruit clarity, and tea-like delicacy all landing exactly as intended.

One Serving, Nothing Wasted

At 150ml, a single serving, the volume is purposeful. Enough for a full filter pour, and focused enough to hold temperature and concentration from the first sip to the last. A soft yet lively pink transmutation glaze finishes each piece, no two alike, completing a wholistic sensory experience that begins the moment you lift it from the table.

Product Specifications

• Volume: 150ml
• Body: Bellowed, concave, designed for aromatic concentration
• Rim: Thin, flared, designed for full-palate distribution
• Designed by Jay Kim, UFO
• Made in China
• For specialty coffee, filter, and pour-over

More room for the coffee, and for the aroma that comes with it.

The Cupcano Glass Large is a wide-bowl borosilicate glass designed for filter coffee, lattes, and milk-based drinks where a fuller serving is preferred. Its wine glass-inspired shape gives the liquid more surface area at the top, which allows aroma to collect before each sip. It holds 240 ml usably, with 440 ml total capacity to the rim.

The handleless form keeps the profile clean and puts the warmth of the drink directly in your hand. The borosilicate construction is lightweight, thermally stable, and clear enough to show the colour of whatever is inside.

Borosilicate Glass and the Bowl Shape

Borosilicate glass handles thermal stress better than standard soda-lime glass because of its lower coefficient of thermal expansion. It can take hot liquid without the wall thickness needed to compensate, which keeps the glass light and the walls thin. The Cupcano Glass uses borosilicate throughout.

The bowl shape is wider at the top than at the base. This increases the surface area of the liquid, giving aromatic compounds more room to release before each sip. The same design logic is used in wine glassware, where shape is chosen specifically to direct aroma toward the nose. Applied to coffee, the effect is a drink that presents more of its character before it reaches the palate.

The Glass

The Cupcano Glass Large is a single-piece borosilicate vessel with a wide bowl tapering to a stable base. It is well suited to filter coffee brewed directly into the glass, lattes and flat whites where the capacity supports a fuller drink, and any coffee best served in a larger serving. The Cupcano Glass Small is available separately for shorter drinks.

What’s in the Box

•       Cupcano Glass Large  x 1

The same bowl design, sized for shorter drinks.

The Cupcano Glass Small is a wide-bowl borosilicate glass designed for espresso, short blacks, and smaller milk-based drinks. Its wine glass-inspired shape gives the liquid more surface area at the top, which allows aroma to collect before each sip. It holds 110 ml usably, with 210 ml total capacity to the rim.

The handleless form keeps the profile clean and puts the warmth of the drink directly in your hand. The borosilicate construction is lightweight, thermally stable, and clear enough to show the colour of whatever is inside.

Borosilicate Glass and the Bowl Shape

Borosilicate glass handles thermal stress better than standard soda-lime glass because of its lower coefficient of thermal expansion. It can take hot liquid without the wall thickness needed to compensate, which keeps the glass light and the walls thin. The Cupcano Glass uses borosilicate throughout.

The bowl shape is wider at the top than at the base. This increases the surface area of the liquid, giving aromatic compounds more room to release before each sip. The same design logic is used in wine glassware, where shape is chosen specifically to direct aroma toward the nose. Applied to coffee, the effect is a drink that presents more of its character before it reaches the palate.

The Glass

The Cupcano Glass Small is a single-piece borosilicate vessel with the same wide-bowl form as the Large, scaled for shorter drinks. It is well suited to espresso, short blacks, piccolo lattes, and any coffee served in a smaller volume. The Cupcano Glass Large is available separately for filter coffee and larger milk-based drinks.

What’s in the Box

•       Cupcano Glass Small  x 1

Specifications

Capacity  110 ml (usable) / 210 ml (to the rim)

Material  Borosilicate glass

Care  Hand washing recommended. Confirm dishwasher compatibility with supplier before publishing.

Origin  Made in China

The Graycano Dripper S brings the full brewing performance of the Graycano Dripper into a sportive, convenient format. In place of the original Graycano's cork sleeve, the Dripper S fits a precisely seated silicone ring, kept in position by a subtle groove in the dripper body. The result is a cleaner profile and the same confident grip.

Where most pour over drippers are made from ceramic, glass, or plastic, the Graycano uses cast aluminium: a material that heats quickly, holds temperature steadily, and will not chip, crack, or break. Cast from aluminium and finished with a food-safe coating, it is built to hold heat, guide flow, and stay out of the way of what matters.

This listing is for the Graycano Dripper S. It is compatible with small size conical filters and brews comfortably in the single cup range.

The Design Behind It

The Graycano dripper was developed around one persistent problem in pour over brewing: heat loss. By the time water leaves the kettle spout and meets the coffee bed, temperature has already dropped. If the dripper itself is cold, it draws more heat away. The Graycano addresses this with two structural decisions working in parallel.

The first is the Lava Ribs: V-shaped interior protrusions that lift the filter from the dripper wall, guide water evenly downward through the coffee bed, and channel airflow consistently from pour to drawdown. The rib geometry was shaped around the natural flow of water through a cone, reinforcing it rather than interrupting it.

The second is the air pocket system beneath the dripper. Large hollow chambers capture rising steam from the brewed coffee below, using that heat to keep the aluminium body warm through the full brew. The dripper becomes a passive heat source, not just a passive vessel.

The Dripper S replaces the cork sleeve of the original Graycano with a silicone ring set into a grooved channel on the exterior. The grip is secure, the heat protection is equivalent, and the overall form is more compact. The food-safe coating across the interior keeps aluminium isolated from the coffee and makes cleaning straightforward.

The Dripper

Construction and Heat Performance

The Graycano Dripper S is cast from a single piece of aluminium. Aluminium heats quickly and holds that temperature across a full pour, supporting stable extraction from bloom through drawdown. The double-walled construction, with a conical inner chamber and a wrapped exterior, retards heat loss to the ambient air. The hollow underside captures steam from the server below, giving the dripper a continuous gentle heat source during brewing.

Lava Ribs and Flow

The interior V-shaped Lava Ribs lift the paper filter from the dripper wall, creating consistent airflow channels along the full depth of the brew cone. Water is guided evenly downward and through the coffee bed rather than pooling at one side. The result is more even extraction and a cleaner cup.

Silicone Ring

A silicone ring sits in a precision groove on the exterior of the Dripper S. The groove holds the ring in place during handling and pouring. The ring provides heat protection and a secure grip without adding bulk, and it keeps the exterior profile clean.

Food-Safe Coating

The interior and base of the Graycano Dripper S are finished with a food-safe coating that isolates the aluminium from the coffee. The coating is scratch-resistant and makes residue easy to remove after brewing.

Compatible Filters

The Graycano Dripper S is compatible with conical filters sized for a standard 01 or small cone dripper. Graycano also produces its own paper filters, made from Japanese wood pulp for a medium-to-slow flow rate. Sibarist offers a Graycano special edition of the CONE S FAST filter, modified with a 2.75-degree angle adjustment to fit the Lava Ribs precisely.

•       Conical  Graycano Paper Filter (100 pack), Sibarist Graycano Special Edition CONE S FAST, or other small conical filters

What's in the Box

This listing is for one Graycano Dripper S. Filters are available separately.

•       Graycano Dripper S  x 1

•       Silicone ring  x 1 (pre-fitted)

Specifications

•       Weight  ~240 g (confirm with supplier)

•       Dimensions  98 mm (bottom diameter) x 96 mm (top diameter) x 66 mm (H)

•       Material  Cast aluminium with food-safe silicone base coating; silicone ring

•       Compatible Filters (Conical)  Graycano Paper Filter, Sibarist Graycano Special Edition CONE S FAST

•       Care  Hand washing recommended. Wipe interior clean after each use. The food-safe coating is dishwasher-safe; confirm with supplier.

•       Origin  Made in China

Como medida de seguridad, todos los filtros son de venta final y no retornables.

Un ajuste perfecto con tu graycano

¡Reinventa tus recetas, alcanza nuevas tazas y redescubre tus cafés!

Fabricado específicamente para la cafetera Graycano, la edición especial Graycano de SIBARIST es un filtro cónico rediseñado para encajar perfectamente con la cafetera Graycano.

Esta edición especial tiene los ángulos y diámetros adecuados para garantizar un ajuste perfecto sobre las Lava Ribs, promoviendo una extracción uniforme al mantener el flujo de agua y la consistencia de la temperatura, lo que le permite acentuar las notas florales y frutales pero manteniendo una calidad de taza equilibrada usando un rango más bajo. temperaturas del agua.

comparación entre la versión SIBARIST graycano y el SIBARIST Cone S normal

CONSISTENCIA

La ciencia detrás del filtro Graycano Edición Especial:

La edición especial de Graycano es un filtro de café especial SIBARIST CONE S FAST rediseñado. Su ángulo se ajustó para adaptarse a las paredes cónicas internas del gotero Graycano , que tiene un ángulo diferente al de otros goteros cónicos (por ejemplo, el V60).

Con sólo una ligera diferencia de ángulo de -2,75° en la forma del filtro (una vez plegado), el nuevo filtro encaja perfectamente sobre las Graycano Lava Ribs. Esto evita la colocación aleatoria y no deseada del filtro, como una posición inclinada o un contacto desigual con las paredes cónicas. Las causas más comunes de una preparación desigual son extracciones desiguales y una consistencia inconsistente. Este ajuste hace que el filtro encaje perfectamente para lograr una alta consistencia en la extracción y el caudal.

Cada vez que el filtro de papel se coloca de manera diferente dentro del gotero Graycano, interrumpe estas circulaciones al detener o mejorar el flujo de aire y agua. Incluso si no se cambió ningún factor intencionalmente, una receta de extracción puede tener resultados diferentes.

El uso del filtro de edición especial dentro del gotero Graycano garantiza la consistencia en la extracción del café. De esta forma se mejora enormemente la circulación de aire y agua entre el filtro y el gotero.

Este filtro de edición especial de Graycano se extrae con una reducción ligeramente más lenta, pero con una variación de tiempo mucho menor: 3 segundos. El CONE S tuvo una diferencia de tiempo de reducción de 7 segundos

Como resultado del ángulo más amplio del CONE S normal, hay más espacios de aire en ciertos lugares dependiendo de dónde esté colocado el filtro.

La diferencia de tiempo y la dispersión pueden aumentar en condiciones normales de preparación y con diferentes vertidos.

Un filtro de café de edición especial de Graycano está hecho del mismo material y estructura que el filtro de café especial FAST, lo que le da rigidez al papel para mantener su estructura cónica durante la preparación. Además, esta combinación garantiza tiempos de extracción más rápidos.

Además, el nuevo filtro Graycano Special Edition tiene una altura ajustada. El cuerpo del gotero no tiene paso elevado, lo que permite al barista servir mucho más cerca de la base del café. Esto permite un flujo de agua más controlado y equilibrado durante la extracción. Además de mejorar la eficiencia de su receta de preparación, esto también mejora el atractivo visual de la combinación.

El filtro Graycano Special Edition de SIBARIST es el resultado de una colaboración exitosa entre las dos empresas y el barista profesional Martin. Esta colaboración realmente ha creado una nueva forma de preparar café para todos los amantes del café de todo el mundo.

Como medida de seguridad, todos los filtros y minerales son de venta final y no retornables.

There is a particular pleasure in watching coffee settle into a vessel that was made for it. The carafe on your counter is not just a holding place. It is part of the brew, part of the ritual, and part of what the cup becomes.

The Pourcano Carafe is a 500ml borosilicate glass server designed for shared brews and single-session pours alike. Its wide, bulbous body invites a gentle swirl that aerates the coffee as it settles, coaxing out acidity and releasing aromatics that a narrower vessel might hold back. It is a small detail that makes a quiet difference.

Designed as a companion to the Graycano Dripper, it fits naturally into a pour over setup without asking anything extra of the brewer.

Built Around the Brew

Borosilicate glass was chosen because it handles thermal stress without issues, moving from a cold counter to a hot brew and back again without the risk of cracking that comes with ordinary glass. Glass is non-porous, meaning it does not hold flavor between brews and does not interfere with what is in the cup.

The body shape was not accidental. The wider diameter at the belly of the carafe creates the room needed for an effective swirl. Swirling a finished brew, even briefly, allows the coffee to open up, softening sharp edges and letting the natural acidity come forward without bitterness. It is the same principle a sommelier applies to wine, brought into the pour over ritual.

The handle was designed for the act of pouring, not just carrying. Its ergonomic form keeps the hand relaxed during a controlled, steady pour, so the carafe feels like an extension of the process rather than an afterthought at the end of it.

Product Details

The Setup

The Pourcano Carafe sits cleanly beneath conical and flat bottom brewers, providing a stable base for the drip-through. When using a conical dripper without a dedicated stand, a compatible holder is recommended to keep the dripper stable and the brew uninterrupted. It is sized for a single full brew or a shared pour between two.

Compatible with conical brewers including the Graycano Dripper, Origami Dripper, Suprima Instrument SD-1R, and Hario V60, as well as flat bottom brewers such as the Solo Dripper and April Brewer.

What’s in the Box

•       Pourcano 0.5L Borosilicate Glass Carafe x 1

The Carafe

•       Glass: High-quality borosilicate construction, heat-resistant and crystal-clear for a clean view of the brew

•       Spout: Non-drip design for a smooth, mess-free pour from start to finish

•       Handle: Ergonomically shaped for a comfortable, controlled grip throughout the pour

Specifications

Capacity: 500ml (0.5L)

Weight: 275g

Material: High-quality borosilicate glass

Care: Dishwasher safe. Handle with care to avoid impact damage.

Origin: Made in China

The Pourcano Bundle brings together the Graycano Pourcano 500ml Borosilicate Glass Carafe with two Cupcano Glass Small cups. The carafe collects the brew. The cups receive it. Everything is sized to work together: a single session pour over yields enough for two, served into glasses designed to open up whatever is in them.

Both pieces come from the Graycano ecosystem and share the same design language: minimal, functional, and honest about what they are.

Two Pieces, One System

The Pourcano Carafe was developed as the dedicated server for the Graycano Dripper. Its wide, bulbous body is not decorative: the wider belly creates enough room for an effective swirl after drawdown, which aerates the coffee and allows acidity to come forward without sharpness. It is the same principle a sommelier applies to wine, brought into the pour over ritual. The borosilicate glass is non-porous, so it carries nothing between brews, and thermally stable enough to go from a cold counter to a hot brew without concern.

The Cupcano Glass Small follows the same thinking. Its wine glass-inspired bowl shape increases the liquid surface area, giving aromatic compounds more room to collect before each sip. At 110ml usable capacity, it is sized for espresso, short blacks, piccolo lattes, and the kind of careful pour over serving where less in the cup means more attention to what is there. The borosilicate walls are thin and lightweight, and the handleless form puts the warmth of the drink directly in the hand.

The Carafe

The Pourcano Carafe holds 500ml and sits cleanly beneath conical and flat bottom brewers. Its ergonomic handle keeps the hand relaxed during a controlled pour. The non-drip spout produces a clean, mess-free stream from start to finish. It is compatible with conical brewers including the Graycano Dripper, Origami Dripper, Suprima Instrument SD-1R, and Hario V60, as well as flat bottom brewers such as the Solo Dripper and April Brewer.

The Cups

Two Cupcano Glass Small cups are included. Each holds 110ml usably, with 210ml total capacity to the rim. The wide-bowl form is inspired by wine glassware, where the shape is chosen to direct aroma toward the nose before the drink reaches the palate. Lightweight and clear, the borosilicate construction lets you see the colour of the coffee as you serve.

Compatible Brewers

The Pourcano Carafe pairs with conical brewers including the Graycano Dripper, Origami Dripper Small, Origami Dripper Medium, Suprima Instrument SD-1R, and Hario V60, and with flat bottom brewers including the Solo Dripper and April Brewer. A compatible holder is recommended when using a conical dripper without a dedicated stand.

What’s in the Box

•       Pourcano 0.5L Borosilicate Glass Carafe  x 1

•       Cupcano Glass Small (210ml)  x 2

Specifications

Pourcano Carafe

Weight  275g

Capacity  500ml (0.5L)

Material  Borosilicate glass

Care  Dishwasher safe. Handle with care to avoid impact damage.

Origin  Made in China

Cupcano Glass Small (x2)

Weight  

Capacity  110ml (usable) / 210ml (to the rim)

Material  Borosilicate glass

Care  Hand washing recommended. Confirm dishwasher compatibility with supplier before publishing.

Origin  Made in China