SUJI Largo Tri-Aero 750ml: A Coffee Server That Surprised Me

I was thrilled when the founder of SUJI, Ronald Malone Wangsa, sent me the latest coffee server from SUJI Premium Handcraft. 

At first glance, this server looks just like any other coffee server. However, if you take a closer look at the bottom, you will find three small bumps.

After using it several times, I felt compelled to share my personal experience with this latest SUJI server. Once again, this is not a sponsored post—just my honest thoughts from actually using it.

FROM THE EDITOR'S DESK | HUDES Magazine

After receiving the Largo Tri-Aero 750ml coffee server from SUJI and trying it out myself, I must say that this is one of the most interesting coffee servers I have ever used.

At first glance, it looks like a regular glass server, but those three small bumps inside actually make a difference. They are said to be designed to aerate the coffee as it is poured, and to be honest, I was skeptical at first. Does this really have an effect? Hmmm… no guessing—I had to try it myself.

The concept of aeration in coffee is not new—I have heard of people swirling their cups or pouring from a height to "open up" the flavors, but I never paid much attention to it. However, with Largo, the difference was actually noticeable. 

INSIDE THE SERVER - photo by Hudes doc.

When I brew using a V60 or other cone dripper and pour directly into the server, the aroma of the coffee is usually more concentrated from the start.

However, when I swirl it a little or pour from the server into a cup, the coffee tastes more balanced, with a certain smoothness that wasn’t there before. The change isn’t drastic, but it’s enough to make me pause and appreciate how air interacts with coffee.

One of the first things I noticed was how much clearer the flavors became, especially with lighter-roasted beans. The natural Ethiopian coffee I brewed tasted more fruity after swirling it in the Largo, and the washed Arabica from Sulawesi Gowa Talung felt slightly brighter and smoother.

I wouldn’t say it changes the fundamental character of the coffee, but it does enhance certain aspects of it. If you enjoy the subtle nuances in coffee, this is a small detail worth exploring.

The experience of using it also felt more intentional. Instead of just mindlessly pouring coffee, I found myself paying more attention to how I poured, how I swirled, and how it affected the final result.

Maybe it’s just psychological, or maybe it’s the ritual itself, but I felt that my coffee-drinking experience became more enjoyable with this server. Some people also argue that aeration simply reduces the brewing temperature, which in turn lowers the bitterness of the coffee. 

photo by Hudes doc.

But I’m not an expert in this field—I can only share what I personally experienced when using it. If any of you have a TDS meter, perhaps you can experiment with this server. Does the TDS level of the brewed coffee change when using this server compared to not using it? It would be interesting if you could share your findings with us.

I once read an article suggesting that aeration can alter the flavor and aroma profile of coffee. But what’s the science behind it?

When coffee is exposed to air, oxygen interacts with its compounds—such as chlorogenic acids, lipids, and volatile components—through oxidation. 

This process can break down compounds that contribute to overly intense or bitter flavors, while also allowing volatile aroma compounds to release more easily into the air. As a result, aerated coffee might taste smoother and have a more pronounced, well-balanced aroma.

That’s the general idea, but I haven’t come across any scientific journals or studies that fully validate this yet.

Of course, this is not a game-changing device like a high-quality grinder or a precision dripper. However, if you are someone who enjoys the finer details of manual brewing, the Largo adds an interesting touch.

The effect is subtle, but once you notice it, it’s hard to go back to a regular server. If anything, it has only made me more curious about aeration in coffee and how different techniques can influence flavor perception.

Would I recommend it? If you are already deep into manual brewing and enjoy experimenting with small adjustments that enhance your experience, then yes.

If you just want a coffee server without having to think too much about the process, a regular server will do just fine. But for me, the Largo has earned a permanent spot in my brewing setup. After using this server and experiencing its impact firsthand, I now use it every time I brew coffee. (hudes)