Spent a solid hour trying to dial in a new Ethiopian bean on my V60... the grind was just a hair too fine.

I got this new bag from a roaster in Portland, and the tasting notes said 'bright lemon and jasmine.' My first cup was super bitter and took forever to drain. I kept adjusting the grind coarser bit by bit, but I was being too cautious with the changes. Went from a 12 to a 16 on my Baratza Encore over like four separate attempts. The whole process, from the first sour sip to finally getting that clean, sweet cup, took over 60 minutes of messing with water temp, pour speed, and mostly that grind setting. It's crazy how one tiny click can throw everything off. Anyone have a good starting point for light roast Ethiopians with a V60? I feel like I'm always starting from scratch.

3 comments

3 Comments

david_palmer16d ago

Good grief, it's just coffee.

abbyf7916d ago

Just coffee? Do you even know how many steps it takes to get from a bean to your cup?

craig.parker16d ago

Man, do you ever just want your morning drink without a whole lecture about it? I get that coffee is a process, but sometimes you just need the caffeine, not the history lesson. Feels like people make everything so complicated now.