The DragonFly Tri-Spin Flat Bottom is a new-bone-china dripper from DragonFly Design Centre (清庭設計), the studio led by designer Jeff Dayu Shi, recognised with a German Design Award 2026. On its own it is a fast flat-bottom dripper with no valve; set on DragonFly's separate Tri-Spin Transit Base — a switch base sold apart, with a knob that closes for immersion and opens for percolation — it works as an immersion-percolation hybrid.
"Tri-Spin" names its defining feature: a three-outlet hollowed base that splits the water's exit into three points, cutting the centre-clogging a single hole invites and keeping flow even. Twenty raised interior ribs support the flat-bottom wave paper and reduce deformation for a more even bed, while the wall angle keeps flow relatively fast and still tolerant of finer grinds. The porcelain body carries a woven texture inspired by Oolong bamboo weaving and holds about 280 ml (2-3 cups). It takes flat-bottom wave filters — the Origami Wave M or DragonFly's own paper.
Angie Molina used it to reach the final six at the 2026 World Brewers Cup in Brussels, built around her "3 Essentials": water composition, filter-paper technology, and bean density. Starting recipe: 15 g to 225 g (1:15), water around 90 °C, a valve-open first pour, then close the valve for a steep before opening to drain. The valve-open pour and valve-closed steep both need the switch base — without it the Tri-Spin is a percolation-only dripper. Choose the DragonFly Tri-Spin when you want flat-bottom evenness, and add its switch base when you want explicit control over immersion versus percolation.
