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SOLO Dripper

@solodripper

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by @jackietrananh as a brewer, for brewers.
40° Angle • Curved Base • Precision Ribs
Designed & Made in Prague - EU
wholesale : [email protected]

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A washed Kenyan coffee from Ngonyi, Meru, grown at 1550–1700 masl and made up of Batian, Ruiru 11, SL28, and SL34. Roasted by Coffee Architects, it opens with floral and lightly honeyed aromas, then moves into citrus brightness, ripe grape sweetness, and a black tea finish.

#pourovercoffee #filtercoffee #kenyancoffee

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This gloomy weather calls for a good cup of coffee to lift the mood ☕️

Aroma Nativo's Lot 843 EFM from Pitalito, Huila, Colombia roasted by @currentcoffeeroasters is @thespringcoffee's featured coffee in Chapter Four: Rejoice.

I was recently snacking on passion fruit and mango and I was surprised that these are the same taste notes of this coffee. This cup is vibrant, citrusy, sweet, and refreshingly juicy. I really enjoyed the idea behind the cafe's coffee releases so I really look forward to them. I missed brewing coffee! 🌸 Thank you @ellescoffeediary 🥺 Appreciate the spotify code and the artsy poscard!

#coffee #homecafe #coffee

Swipe to see other the previous chapters!

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pourover vibes, all the time

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5 years in coffee - and it was also my craziest and hardest year in coffee ✨

I never expected so many of these things to happen 🙈

- competed in three differnet coffee championships: CIGS, Cup Tasters and Brewers Cup

- used @solodripper two times in Polish coffee championships - CiGS and Brewers Cup

- won regional Aeropess in Poland and qualifed to the Polish finals 2026 - after 4 seasons of competing

- visited more coffee shops abroad than in Poland

- first ever WOC

- watched WCC live

- finally meet amazing people I had only known by instagram

What's next? I don't know. Let's see ✨

Love you guys 🫶🏻

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This was the in‑demand coffee during my guest shift at @eightypluscoffee.ph. Parang ‘X’ (sa math) binabalik‑balikan at hinahanap‑hanap.

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Coffee Diary 263: 22 July 2026

#coffee #manualbrew #pourover #coffeediary #homebarista

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6 am. Vlasmarkt, Gentse Feesten.

Iedereen: Irish coffee.
Wij: filterkoffie.

Brewed with @solodripper and @icosabrewhouse

#gentsefeesten #vlasmarkt #gent

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Three months after the competition, I finally had the time to reflect on everything that happened.

It was my first time competing, and to be honest, it was hectic. We went in feeling confident, believing we had a real chance. But life has a funny way of humbling you.

I made two major mistakes. First, I forgot to add one of the most important components into one of the tubes, so one of the three brews was missing it entirely. Then, when I got on stage, I forgot to boil the kettle, which meant I had to brew my coffee at just 75°C.

Looking back, they were simple mistakes that could have been avoided. I had to improvise almost my entire presentation on stage, and it definitely wasn’t how I imagined months of preparation would unfold.

What hurts the most is knowing the coffee wasn’t the problem—it was my mistakes. For a while, I kept replaying those moments in my head, wondering how things could have gone differently.

But that’s part of competing. Sometimes things don’t go your way, and all you can do is accept it and move forward.

I’m grateful I got to stand on that stage. I’ll be back when the time comes.

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Coffee Diary 261: 21 July 2026

#coffee #manualbrew #pourover #coffeediary #homebarista

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I’ve been hiding this for a long time.

When I first considered creating an immersion version of SOLO, I asked myself one question: should it become a completely separate dripper?

The answer was no.

If the original SOLO was truly well designed, immersion shouldn’t require starting again. It should have been part of the plan from the beginning.

And secretly, it was.

For a long time, I told everyone that the ribs around SOLO were there to keep the dripper balanced. That was true, but it wasn’t the whole story. They were also designed to lock into the silicone immersion base I had always hoped to create.

But as a competitor, I knew the original SOLO was too small for how I wanted to brew in the compulsory round. So I created a new SOLO, taller, larger and made from Tritan.

That is how SOLO SPIN was born. Not as a separate version, but as the next step in a system that had been waiting to reveal itself.

And before asking anyone else to trust it, I used SOLO SPIN on the world stage myself.

I wanted to be the first to prove that it works.

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for years, everyone thought this was Gesha. a DNA test proved them wrong.

meet SL9 — colloquially called “Gesha Inca” by Peruvian farmers who genuinely believed they were growing a Gesha variant. then Lance Schnorenberg of SEY Coffee sent leaf samples for genetic testing, and the results came back pointing somewhere nobody expected: a rare, nearly-extinct Kenyan cultivar from the 1930s, related to SL28 and SL34, that was thought to have disappeared from cultivation entirely.

this lot: Carlos Saenz, Machay Pata, Amaybamba, Cusco — 2,000 masl, wet-fermented for 32 hours, washed, harvested November 2025. one of the most talked-about identity mysteries in specialty coffee right now, sitting in my cup.

full flavor breakdown — including notes that go beyond what’s on the box — in the comments.

#SL9 #GeshaInca #SeyCoffee #coffeereview #coffeereels

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On the NEW MENU this summer ☀️☀️☀️
Introducing our new @solodripper brew💥💥💥
Of @nestornefferlasso 's beautiful EL DIVISO red bourbon 😜🤘🏼🍒🍒🍒🍒🍒🍒🍒🍑🍑🍑🍑🍑🍑

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