V60 Brewing Guide: Why Origin, Grind and Pouring Change

A starting recipe is not a final rule

A common starting range is a coffee-to-water ratio of 1:15 to 1:17. Density, roast, grind and water composition can make the same ratio taste very different.

The recipe should therefore be treated as a framework that responds to taste, not a rigid instruction applied unchanged to every bean.

Grind and flow

Grinding too fine can slow flow and increase bitterness or dryness. Grinding too coarse can create a fast, weak and sour cup.

Pouring speed, bed stability and total time should be considered together. Taste remains the most useful feedback.

Blooming and water temperature

The first wetting stage helps gas escape from fresh coffee. All grounds should be wetted evenly.

Lighter roasts may work with higher temperatures and darker roasts with slightly lower ones, but water mineral content also changes extraction.

Targets by origin

Ethiopia and Kenya may be adjusted to preserve floral, citrus and fruit notes; Brazil Santos to highlight sweetness and body; Guatemala to balance cocoa and caramel.

Ethiopia Coffee — by Ethiopian Brew Co.® therefore does not force all six origins into one unchanging recipe.

Iced V60

Iced V60 is not simply hot V60 cooled later. Ice is calculated as part of total water, and the hot extraction is prepared at greater strength.

Read the origin guide to compare current options.