Solo Misc pourover

WBrC 2026 Fourth Place

Jackie Tran's fourth-place routine from the 2026 World Brewers Cup in Brussels, run on the switch-equipped "Solo Spin". Two closed-valve immersion phases with a temperature drop — his theme was moisture management driving flavour.

1:14.3 Ratio

2:15 Total

14g Dose

94°C Temp

You'll need

Hario Switch (immersion base) Optional

The Hario Switch's valved base, used underneath other drippers (OREA Z1, Hario V60 NEO, Sibarist UFO) to add stop-and-go immersion. Here it is required as an add-on base, not as the standalone brewer.

Recommended Hario Switch

Parameters

14 g
Coffee: 200 g
Water: 1:14.3
Ratio: 94 °C
Temp: 5 medium
Grind: 2:15
Total: 1
Servings

Grind · 5/10 · medium

FINE COARSE

Method

2:15 · total

Pour 1 / 4
0:00

To

100g

+100g add

15s Spiral Valve: Closed

Close the valve. Pour 100g at 94°C and steep for one minute.
Wait 2 / 4
1:00

15s Valve: Open

Open the valve and let the first phase drain.
Pour 3 / 4
1:15

To

200g

+100g add

15s Spiral 80°C Valve: Closed

Close the valve again. Pour 100g to 200g at 80°C and steep for one minute.
Done 4 / 4
2:15

Open the valve and let it drain. Serve.

Notes

Coffee: Panama Mount Totumas with an Ethiopian Landrace natural, given a double-phase roast — first phase heat cut at 120°C then rested 10 minutes, second phase at a lower temperature for flavour development. Setup: the Solo on its switch ("Solo Spin") with Hiflux paper, poured into a Solo Glass server. Water: 80 ppm. Each phase closes the valve for a one-minute steep, then opens to drain; the second phase drops to 80°C to soften extraction and keep the finish sweet.

Original source

Recipe by Jackie Tran, published at youtube.com.

By

Jackie Tran

2 recipes

In the cup