COFFEE CRAFTBETA
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← BREW COACH
LEVEL 2 · INTERACTIVE

BREW COACH

Tell us the roast level and process from your bag. We'll suggest the brews most likely to make this coffee sing — with tweaks for when it tastes off.

RECIPE

Hario V60 — light/medium roast

Best for: Floral, fruity, citric coffees (Ethiopia, Kenya, Gesha)

RATIO

1:16 (15g coffee → 240g water)

GRIND

Medium-fine (table salt)

TEMP

94–96°C

TIME

3:00 total

STEPS

  1. Rinse paper filter, discard water.
  2. Add grounds, make a small well in the center.
  3. Bloom: pour 45g water in circles, swirl, wait 35s.
  4. Main pour 1: up to 150g by 1:15.
  5. Main pour 2: up to 240g by 2:00, stop pouring.
  6. Drawdown finishes ~3:00. Swirl bed flat to check evenness.

IF SOUR

Grind finer · raise water 1°C · extend pour time

IF BITTER

Grind coarser · lower water 1°C · shorter pour

IF FLAT

Smaller pulses · more agitation on bloom · fresher beans

RECIPE

Hario V60 — balanced medium roast

Best for: Latin American washed coffees, balanced naturals

RATIO

1:15 (16g → 240g water)

GRIND

Medium

TEMP

92–94°C

TIME

2:45 total

STEPS

  1. Rinse filter.
  2. Bloom 50g, swirl, 30s.
  3. Pour to 140g by 1:10.
  4. Pour to 240g by 1:50.
  5. Drawdown ~2:45.

IF SOUR

Grind one click finer

IF BITTER

Grind one click coarser, drop temp 1°C

IF FLAT

Try 1:16 ratio for clarity