Jibbi Little Presses On to Find World AeroPress Glory   

Jibbi Little Presses On to Find World AeroPress Glory   

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Jibbi Little Presses On to Find World AeroPress Glory   

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Jibbi Little Presses On to Find World AeroPress Glory   

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Jibbi Little Presses On to Find World AeroPress Glory   

Jibbi Little Presses On to Find World AeroPress Glory   

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Jibbi Little Presses On to Find World AeroPress Glory   

We talk to the Australia-based coffee roaster and pitcher designer, who recently won the World AeroPress Championship in Vancouver, Canada.  

BY CHRIS RYAN
BARISTA MAGAZINE ONLINE

Photos courtesy of the World AeroPress Championship

Earlier this month, coffee competitors from around the globe flocked to Vancouver, Canada, for the 2022 World AeroPress Championship, which tested participants to make the tastiest brew using the world-famous cylindrical brewing device.  

Jibbi Little, on stage, holds up in her her right hand the gold championship trophy, which is shaped like and AeroPress. She wears an orange turtleneck with a buttoned pink cardigan on top, and wears he hair pulled back.
Jibbi Little, a roaster, pitcher designer, and Q Grader, earned the World AeroPress Championship title this year.

At the end of three action- and fun-packed days, one competitor was left standing: Jibbi Little, a Sydney, Australia-based coffee professional originally from Thailand. A Q Grader, competition judge, and longtime coffee competitor in latte art, Brewers Cup, and more, Jibbi focused her competition attention on AeroPress this year, and it paid off in a big way.  

A long table has baristas crammed around it, all men, working on their coffee recipes, They have gold and blue kettles, AeroPresses, cupping vessels and spoons all across the table. They each wear a lanyard.
Competitors in Vancouver working to perfect their AeroPress creations.

We talked to the new World AeroPress Champion about getting interested in competition, approaching the global event, and more. (Anyone wanting to relive the 2022 World AeroPress Championship can check out the archived livestream here.)  

Barista Magazine Online: First, how long have you worked in the coffee world? What is your current coffee job and focus? 

Jibbi Little: I have been working in the coffee industry for 13 years. Currently, my focus is more on roasting with JIBBI Little Coffee Roasters, and continuing to offer the JIBBIJUG Milk Pitcher.

I see from your Instagram that you’ve participated in many coffee competitions. What do you like about these events that you keep coming back to? 

For a decade, my goal has been to focus on personal growth because I want to live a more purposeful life. Every year, I like to join a coffee competition, as I learn lessons through my mistakes. For me, coffee competitions are about self-growth and self-improvement. The mistakes I have learned from them have been worth it.

Stylized close up of an empty AeroPress on a table. There is a mug near it that says "No Glory." There is also a Comandante grinder behind it. Lights twinkle and blur in the background.
In AeroPress competitions, all baristas must brew the same type of coffee but are free to change the recipe to suit their needs.

What drew you to compete in the AeroPress competition, first in nationals and then at the global event in Vancouver?

I took part in the Brewers Cup competition this year and got third place in my state, so I was looking for any competition to challenge myself to be a great brewer. The AeroPress competition is quite similar to a compulsory round in the Brewers Cup competition, where all competitors have to brew the same coffee as best as they can, so I was drawn to that.  

Once you qualified for the World AeroPress Championship, how did you prepare for it?

I stuck with the same method I used in the national round and practiced a few routines before going to Canada. However, I also practiced a lot at the hotel the night before the competition. I also researched more on coffee customers in Canada just to get myself to understand the judges’ preferences. 

Three judges have hands with pointer fingers raised above three coffee selections, about to point to their chosen recipe.
AeroPress judges—from left, Michael Phillips, Ben Put, and Jill Hoff—select the winning coffee in a lineup by pointing at their favorite choice.

I saw your winning recipe on Instagram (it’s listed in full at the end of this article). Can you share some insight into how you developed it? 

My AeroPress recipe is quite a similar concept I used to present in my Brewers Cup competitions. I used two grinders to grind the same coffee to get more complex flavor. For the competition, my aim was only to find the right grind size to suit that coffee, and I would tweak the recipe a bit to get the best flavors out of it.

What was your experience like at the competition in Vancouver?

I would say it was one of the best experiences in my coffee competition career. As I went there alone without my coach, I felt great that I did not make any mistakes this time. I spent three hours on practice days and felt very confident and trusted in myself.

I had the best time in Vancouver—I love the city. The coffee community here is very supportive.

An announcer in a one-shoulder sparkly jumpsuit holds the hands of Jibbi, which is raised, and the hand of the runner up, who wears a beanie.
Her preparation and dedication paid off when Jibbi (left) was announced the winner.

What are your reflections on winning the championship?! What does it mean to you so far?

Winning the world title means so much to me. I competed in latte art back in the day, when latte artists were sometimes perceived to have less coffee knowledge.  

This shows I can win a coffee-focused competition. My winning represents the people who have sometimes felt like they failed in life—but the truth is you only fail if you stop trying. Never give up … but give it your all.

Finally, what do you enjoy doing outside of coffee?? 

Watching Netflix … Korean drama is my thing. 🙂  

Jibbi Little’s Winning Recipe: “The Thunder From Down Under” (Source) 

Brewer Position: Inverted 

Dose: 18g 

Water: @perfectcoffeewater, 92°C 

Filters: 1 AeroPress Classic Filter, Rinsed 

Grinder: Two grinders. Timemore at a very coarse grind, followed by a Kinu grinder at setting 4. Sift the fines out (those fines at 100-200 microns) 

Time: 2:10 

Coffee: @quietlycoffee x @cafeimports Colombia Finca Juan Martin, Natural, Striped Red Bourbon 

1. Pour coffee into chamber. 

2. Pour 94ml of water and stir 35 times gently. 

3. At 1:20, screw on cap and press out remaining air. 

4. At 1:30, flip and press for 30 seconds from 1:40 to 2:10. 

5. You will have about 58-64g of concentrate. 

6. Bypass 90°C water to 150g. 

7. Aim for TDS of 1.3 to 1.35 (it is amazing at this strength). 

8. Serve. 

Optional: Use extract-chilled ice balls (three at the bottom and one on top for total of four). It will give you a smooth mouthfeel.

The post Jibbi Little Presses On to Find World AeroPress Glory    appeared first on Barista Magazine Online.

Jibbi Little Presses On to Find World AeroPress Glory   

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Jibbi Little Presses On to Find World AeroPress Glory   

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