The Contour Drip is a small-batch conical dripper co-designed by inputoutput.coffee and produced by Roastwork. What sets it apart is a two-material body: a ceramic upper section that holds and radiates heat to lift vibrant acidity in the early pours, and a silicone base that deliberately does not trap heat, keeping the lower bed cooler and gentler for immersion-leaning extraction. Six "contour" ribs run down the wall to lift the paper away from the cone so water drains freely and evenly.
It takes standard conical paper filters and pairs well with fast-flowing papers — two stacked "fast" sheets give a high, consistent flow rate and a very clean cup. The dripper reached a wide audience when Bavis Kwong placed third at the 2026 World Brewers Cup in Brussels, using it for his layered "sandwich extraction": fines at the bottom for gentle immersion sweetness, a second paper in the middle, and coarse grounds on top for agitation-driven acidity.
Starting recipe: 16 g of coffee to 250 g of water (about 1:15.6), water on the hotter side around 94–95 °C, a coarse grind, a dry bloom followed by even pours at fixed intervals. Choose the Contour Drip when you want a cone that biases acidity up top and sweetness down low, or when you want to try the sandwich-layering technique on a dripper built for it.