The Studio Coffee
Loosely based on Jibbi Little's championship recipe, this AeroPress XL bypass brew makes a strong concentrate and dilutes to 2 to 3 cups.
Brew spec
- Method
- Inverted
- Cup type
- Regular Cup
- Coffee
- 72 g
- Water
- 740 g
- Temperature
- 92°C
- Ratio
- 1:10
- Grind size
- Medium
- Brew time
- 2m 30s
- Steps
- 7
Grind converter
Medium · ~650 µmGrinds ~0–1090 µm
Recommended setting
25
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant reads The Studio Coffee's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
72 g coffee · 740 g water
Place the filter in the cap and rinse it with hot water. Preheat the brew chamber with hot water as well and discard.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 72 grams of ground coffee
- 740 grams of 92ºC water
How to brew
- 1
Place the filter in the cap and rinse it with hot water. Preheat the brew chamber with hot water as well and discard.
- 2
Add 72 g of ground coffee to the brew chamber.
- 3
Pour 370 g of hot water using a fast, circular motion to saturate all the grounds.
- 4
Stir 32.5 times using the paddle in a circular motion, then let sit.
- 5
Fasten the filter cap and push out any excess air.
- 6
Flip the AeroPress and press into a cup.
- 7
Top up the brew with 370 g of hot water.