Indonesia 2026

DragonFly Tri-Spin Misc pourover by Ryan Wibawa

Ryan Wibawa's routine as 2026 Indonesia Brewers Cup Champion, shared by DragonFly. A hot, valve-closed immersion builds sweetness, florals and a silky mouthfeel; opening the valve while pouring cooler water refines clarity and structure.

1:14.7 Ratio

2:15 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: 220 g
Water: 1:14.7
Ratio: 90 °C
Temp: 5 medium
Grind: 2:15
Total: ~220 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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

Method

2:15 · total

Bloom 1 / 3
0:00

1m20s

Turn the dial closed. Pour in a spiral to 100g. Let it steep.

+100g→ 100g Spiral 10g/s 10s Valve: Closed 90°C
Pour 2 / 3
1:20

55s

Turn the dial open. Pour in a spiral to 220g.

+120g→ 220g Spiral 8g/s 15s 86°C Valve: Open
Done 3 / 3
2:15

Finish when the coffee stops dripping.

Notes

His competition coffee was a blend: 60% Panama Geisha natural (Finca Nuguo), 30% Panama Geisha white honey (Janson, lot 803) and 10% Indonesian Excelsa anaerobic natural (Sukawangi). Soft water, around 40 ppm. The first 100g goes in at 90°C and the remaining 120g at 86°C. Total time is about 2:15.

Original source

Recipe by Ryan Wibawa, published at instagram.com.

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