WBrC 2026 Finalist

DragonFly Tri-Spin Misc pourover by Angie Molina

Angie Molina's finalist routine from the 2026 World Brewers Cup in Brussels, built around her "3 Essentials" — water, filter paper, and bean density. A simple two-pour on the DragonFly Tri-Spin: a valve-open first pour, then a valve-closed steep before draining.

1:15 Ratio

2:03 Total

15g Dose

90°C Temp

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You'll need

DragonFly Tri-Spin Transit Base (switch) Required

DragonFly's separate switch base for the Tri-Spin FS flat-bottom dripper. A knob (O open / X close) holds water in the dripper for immersion or releases it for drawdown. Sold apart from the dripper, which on its own has no valve.

Recommended DragonFly Tri-Spin FS Flat Transit Base

Parameters

15 g
Coffee: 225 g
Water: 1:15
Ratio: 90 °C
Temp: 5 medium
Grind: 2:03
Total: ~230 ml
Yield

Grind · 5/10 · medium

FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:03 · total

Pour 1 / 5
0:00

1m

Turn the dial open. Pour 125g in a spiral.

+125g→ 125g Spiral 6.3g/s 20s Valve: Open 90°C
Pour 2 / 5
1:00

15s

Turn the dial closed. Finish in a spiral to 225g.

+100g→ 225g Spiral 6.7g/s 15s Valve: Closed
Steep 3 / 5
1:15

45s

Let it steep.

45s Valve: Closed
Prepare 4 / 5
2:00

3s

Turn the dial open.

Valve: Open
Done 5 / 5
2:03

Drawdown complete.

Notes

Coffee: Panama Mount Totumas Green Tip Geisha, natural, Stronghold roast at 8% development, rested two weeks. Water: built to roughly 20 ppm each of calcium and magnesium, 10 ppm potassium, and 10 ppm sodium sulfate. Paper: Hiflux Purity, a flat-bottom wave filter.

Original source

Recipe by Angie Molina, published at youtube.com.

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Angie Molina

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In the cup