Tasting bar notes · Dripper selection

Choosethe flow.

We select the dripper around the coffee—not the other way around.

At the tasting barFlow is selected
for every coffee.
Pour-over coffee being prepared with several drippers at the Five Two tasting bar

01 / WASHED COFFEE

Hario
NEO

We mainly use the Hario NEO for washed coffees, especially coffees with higher density and moisture content.

The NEO is built for high flow. Its dense rib structure moves water down the full filter wall and keeps the exit open, increasing bypass and reducing the chance of a stalled brew.

That extra flow gives us room to push extraction while keeping the cup articulate—opening up a dense washed coffee's aromatics, acidity, and layered complexity.

Extraction focusComplexity
Bright Acidity
Clarity

NEO = fast, open flow for clarity and complexity.

02 / HONEY · NATURAL · PROCESS-DRIVEN

UFO V2
Ceramic

We mainly use the UFO V2 Ceramic for honey, natural, or process-driven coffees, where sweetness, fruit character, or processing characteristics are already prominent.

The UFO works differently. Its wide 80° interior creates a shallower coffee bed and a more immersion-like extraction, increasing contact time while its air channels keep the flow stable and consistent.

This allows us to use a coarser grind while still achieving sufficient extraction, bringing out the coffee's sweetness and fruit character without making the cup overly heavy or intense.

Extraction focusControlled Sweetness
Balance
Clean Finish

UFO = slower, stable flow for controlled sweetness and balance.

03 / OUR APPROACH

Different
coffee.
Different flow.

NEOHigh flow · open up complexity and acidity

UFOControlled flow · shape sweetness and balance

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