WAC 2022 Winner
Jibbi Little is a Sydney–based barista, coffee roaster, and latte art specialist. Her championship–winning recipe has you making a concentrate and then diluting to the desired strength (if you have a refractometer, aim for a TDS of 1.3 to 1.35). While it may be tricky to accomplish at home, a faithful recreation has you grinding twice: first using a Timemore at a very coarse grind, followed by a Kinu grinder at setting 4. She also recommends using a sieve to sift out the 100–200 micron fines.
Brew spec
- Method
- Inverted
- Cup type
- Regular Cup
- Coffee
- 18 g
- Water
- 184 g
- Temperature
- 92°C
- Ratio
- 1:10
- Grind size
- Coarse
- Brew time
- 2m 10s
- Steps
- 8
Grind converter
Coarse · ~900 µmGrinds ~0–1090 µm
Recommended setting
32
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 Jibbi Little's brew steps aloud, one at a time, with a randomly selected background loop running throughout the brew.
Current phase
Setup
18 g coffee · 184 g water
Place a paper filter in the cap and rinse with hot water.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Ingredients
- 18 grams of ground coffee
- 184 grams of 92ºC water
How to brew
- 1
Place a paper filter in the cap and rinse with hot water.
- 2
Add 18 g of ground coffee to the brew chamber.
- 3
Pour 94 g of hot water over the grounds.
- 4
Stir gently 35 times and let sit.
- 5
Fasten the filter cap and push out any excess air.
- 6
Flip the AeroPress onto a cup.
- 7
Slowly press into the cup.
- 8
Add 90 g of 90ºC water to the cup.