Jibbi The Littles — an award-winning Sydney coffee shop — shares their drip brewing technique using an Origami flat-bottom dripper paired with the Kinu grinder. This method leverages even extraction from the flat bed, allowing a finer grind than usual without over-extraction.
The recipe: grind with the Kinu finer than typical pour over, use 92°C water to coax sweetness from light-roast beans. Quick bloom, then a steady pour — the Origami flat bottom distributes water more evenly than a V60 cone, leading to higher extraction and more complex flavors.
The pairing of the Kinu M47 (uniform grounds with minimal fines thanks to the Morse cone) and Origami Dripper (even extraction) produces a clean, sweet, and aromatic cup. This setup is hugely popular in Australia's specialty coffee scene and increasingly adopted by Vietnamese baristas.