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DragonFly Tri-Spin

DragonFly Tri-Spin Misc pourover

WBrC 2026 Finalist

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
2:00 Total
15g Dose
90°C Temp

Parameters

15 g
Coffee
225 g
Water
1:15
Ratio
90 °C
Temp
5 medium
Grind
2:00
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

2:00 · total
  1. Pour 1 / 3
    0:00

    To

    125g

    +125g add
    20s Spiral Valve: Open

    Valve OPEN. Pour 125g at 90°C across the whole bed.

  2. Pour 2 / 3
    1:00

    To

    225g

    +100g add
    15s Spiral Valve: Closed

    Close the valve. Pour 100g to 225g and let it steep.

  3. Done 3 / 3
    2:00

    Open the valve and let it drain. Serve.

Notes

Coffee: Panama Mount Totumas Green Tip Geisha, natural, Stronghold roast at 8% development, rested two weeks. Setup: DragonFly Tri-Spin flat-bottom dripper with Hiflux Purity paper; served through an Icosa Cyclone carafe into a Lucid sensory cup. Water: built to roughly 20 ppm each of calcium and magnesium, 10 ppm potassium, and 10 ppm sodium sulfate. The first pour runs with the valve open for percolation; closing the valve turns the second pour into an immersion steep before you open it to drain.

Original source

Recipe by Angie Molina, published at youtube.com.

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Pour

0:00

125g

+225g add

20s
Pour · 1/3 0:00
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