ODDLY SPECIFIC — SNAP™ 29 BREWER
Most filter brewers rely on gravity alone. The SNAP introduces movement into the brewing process.
Designed in Romania and made in Europe, SNAP is a patented active coffee brewing system developed to offer greater control over extraction. Its distinctive mechanism adds a deliberate and repeatable action during brewing, influencing how water moves through the coffee bed and introducing another variable alongside grind size, temperature and pouring technique.
The brewer was created by Cosmin Mihailov, drawing on 18 years of professional coffee experience. Its development involved 14 months of computational fluid dynamics, practical brewing tests and sensory evaluation. The result is a brewer that feels experimental without becoming unnecessarily complicated.
Cosmin is also an A.M.O.C. customer through Bandit Coffee and a proud ambassador for our coffees. Specialty coffee is built through relationships like these, so we are proud to support his work and make the SNAP available through A.M.O.C.
SNAP is designed for curious brewers who want to understand extraction more deeply. Use it to explore different levels of movement, contact and flow, or build a repeatable recipe around a specific coffee. Precise, tactile and genuinely different from the standard pour-over format.
Designed in Romania. Made in Europe.
FILTERS
The SNAP works with the dedicated SIBARIST × SNAP filter papers, developed specifically around the brewer’s 58-degree geometry.
Standard cone-shaped papers can also be used with the included filter negotiator. Oddly Specific recommends Sibarist Cone M papers as the most straightforward regular filter option as V60-style papers can be shaped to fit using the negotiator.
WHAT YOU NEED
To brew with the SNAP, you will need:
• SNAP brewer
• Suitable paper filter
• Included filter negotiator when using standard cone papers
• Freshly roasted coffee
• Coffee grinder
• Brewing water
• Kettle
• Scale with timer
• Cup or server
A gooseneck kettle offers greater pouring control, but is not essential.
HOW TO USE THE SNAP
Place the paper inside the brewer. When using a standard cone filter, use the included negotiator to press the paper evenly against the brewer walls. Rinse the paper with hot water and discard the rinse water.
Add freshly ground coffee and place the brewer on a cup or server. Begin brewing as you would with a conventional pour-over, following your preferred recipe.
The difference is the SNAP mechanism. During brewing, activate and release the spring-loaded system to create a short, controlled movement through the brewer. This helps release trapped gas, redistributes water through the coffee bed and returns the bed to a more even position.
The movement can be used after the bloom or between pours, depending on the coffee and recipe. It is not intended to replace careful pouring, but adds another repeatable variable for controlling saturation, flow and extraction.
STARTING RECIPE
Coffee: 15 g
Water: 240 to 250 g
Grind: medium to medium-coarse
Water temperature: 92 to 96°C
Rinse the filter and add the ground coffee.
Pour approximately 45 g of water for the bloom. Allow the coffee to bloom, then activate the SNAP mechanism to release trapped gas and settle the coffee bed.
Continue pouring in controlled stages until reaching the total water weight. The mechanism can be activated again between pours to redistribute the slurry and maintain a more even bed.
Allow the brewer to drain completely, remove it from the server and adjust grind size, water temperature or the timing of the SNAP action to taste.
