Just a few days ago, Jane Espante took the world stage at the World Ibrik Championship and delivered a performance that redefined what cezve/ibrik coffee can be in the modern specialty scene. Combining deep respect for tradition with precision, experimentation, and thoughtful water design, Jane demonstrated that Ibrik is not just heritage, but also a powerful and expressive brewing discipline.

Jane kindly took the time to talk about her journey into Ibrik, how water shaped her approach, and what it took to become the 2026 World Ibrik Champion!

Tell us more about Ibrik — what is it, and what inspired you to compete this year?

Ibrik is one of the oldest coffee brewing methods in the world. Traditionally made from materials like copper or stainless steel, it’s brewed using a sand heater or direct heat sources such as open flames. With no filter and a full-immersion process, the result is a rich, intense, and beautifully layered flavour experience.
I first experienced cezve coffee in 2023. I didn’t expect much from it, especially because of the common misconception that it’s bitter and harsh due to the direct heat and the absence of a filter. But that first cup completely surprised me.
In that very moment, I knew I wanted to compete. I started learning and exploring the method more deeply, and the more I discovered, the more it amazed me. After two years, with lots of preparation and patience, I finally stepped onto the national stage.
I wanted to show that Ibrik is not just heritage — it’s a powerful, expressive discipline that belongs in today’s specialty coffee scene.

Does water play as big of a role in Ibrik as it does for filter coffee?

Absolutely. In Ibrik, there’s no paper filter and no bypass. The water directly shapes body, sweetness, and clarity. A small change in minerals can completely shift how the coffee behaves during extraction and heating.

How did you first hear about APAX LAB, and why did you decide to use it for your competition water?

I first learned about APAX LAB through other competitors and professionals who were serious about water as a performance tool, not just a variable. I chose APAX LAB for its flexibility in adjusting the flavour spectrum, and for how straightforward the products are — TONIK, LYLAC, and JAMM, with guided usage and clear charts online, made it easy to dial my coffee.

In what ways did the mineral concentrates help you win the competition?

The mineral concentrates helped me control extraction in a very sensitive brewing method. I used JAMM mostly to improve the tactile experience, with a few drops of LYLAC to keep the florality in the cup.

What is your favourite APAX LAB profile and why?

I love JAMM because it improves texture and makes the cup rounder and smoother, and LYLAC for keeping the elegant citrus and floral qualities in the cup, which is exactly what I wanted for the competition.

What was your winning water recipe with APAX LAB, and what coffee did you use it with?

For the competition, I started with RO water and brought it up to around 60 ppm, using 20 drops of JAMM and 10 drops of LYLAC per litre of water.
The coffee I used was a blend of Mikava Gesha (extended fermentation) and Lerida Gesha natural.

What advice would you give to someone just getting started with Ibrik and making their own water?

Start simple. Focus on consistency before complexity. Learn how your coffee reacts to heat and water, and don’t rush the process. With water, small changes go a long way — understand why you’re adding minerals, not just how. Respect the tradition, but don’t be afraid to experiment.

What is your motto or favourite quote related to coffee competitions?

Compete to grow, not just to win. Winning is a moment, but growth stays with you long after you step off the stage.

Anything else you’d like to add?

Cezve/Ibrik is a reminder that innovation doesn’t always mean new tools. Sometimes it means looking deeper into what already exists and giving it the attention it deserves.

Conclusion

Jane Espante’s World Ibrik Championship win is a powerful reminder that mastery comes from curiosity, patience, and respect for fundamentals — especially water. By combining traditional brewing with modern sensory understanding and precise mineral design, she showed the world that Ibrik is not a relic of the past, but a vibrant, evolving discipline.

We’re incredibly proud that APAX LAB played a role in her journey, and honoured to welcome Jane Espante, 2026 World Ibrik Champion, into our Hall of Fame.