Maximizing Light Roasts At High Altitude/Elevation (V60)

Maximizing Light Roasts At High Altitude/Elevation (V60)

Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…


From Malawi to Edinburgh: The MF Coffee Project

We take a trip from North Carolina to Northern Malawi to Edinburgh, exploring the roots, roasts, and impact of the MF Coffee Project. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the MF Coffee Project In the quaint village of Manchewe, Northern Malawi, a story unfolded when Cameron Mcallister made the life-altering decision to relocate […]


Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]


The coffee industry’s biggest competition: The story of the World Barista Championship

Every year, the global coffee industry gears up for one of its most exciting and groundbreaking competitions: the World Barista Championship. For more than two decades, the WBC has been one of the biggest catalysts for change and innovation in specialty coffee, and continues to set even higher standards for baristas around the world to […]

Maximizing Light Roasts At High Altitude/Elevation (V60)

Congrats to the Top-Ranking Qualifiers at U.S. CoffeeChamps Denver

Dozens of coffee professionals competed at qualifiers this weekend in Colorado for coveted spots at the U.S. Coffee Championships next month. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Cover photo by J. Marie Carlan For competitive coffee professionals in the USA, the U.S. Coffee Championships are the place to be. Over the weekend, the second USCC […]


3 All-Women Coffee Roasting Companies that Are Changing the Game

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its…


In Tbilisi, Parsek1 Merges Comic Books with Specialty Coffee

We take a look at how this innovative café has changed the face of comics and coffee in the capital of Georgia. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Parsek1 When it comes to coffee and comic books, Japan is a longtime leader in the field. Manga cafés have been around for decades, combining […]

Maximizing Light Roasts At High Altitude/Elevation (V60)

The Color of Coffee Collective Symposium Returns for Its Second Year

The collective and the nonprofit Koffee with Keith will hold their second annual symposium in Houston on March 10-12. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of the Color of Coffee Collective The Color of Coffee Collective (COCC) is an organization that seeks to promote equity and opportunity for people of color in the […]


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE…


Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable…


3 Elements Coffee: Supporting Veterans, One Cup at a Time  

The Australian roasting company helps to create opportunities for veteran communities.  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of 3 Elements Coffee  Brisbane, Australia-based 3 Elements Coffee, founded by Navy veteran Terry McNally in 2016, has a mission to support the transition of ex-military personnel into the commercial workspace. To help achieve their goal and raise […]

Maximizing Light Roasts At High Altitude/Elevation (V60)

Maximizing Light Roasts At High Altitude/Elevation (V60)

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Maximizing Light Roasts At High Altitude/Elevation (V60)

Hey all, so I’ve been trying my darnedest to get proficient with the V60 since I got it for Xmas, with some decent results. I’ve been brewing 2-3 cups a day with it exclusively and for the most part really love it. The whole process is just fun to me- the equipment, the bloom, the aromas, the pours, and obviously drinking the coffee. Sometimes I wake up a bit early and can’t fall back sleep cause I’m too excited to make coffee 😂

I started with the standard (older) Hoffmann method but quickly moved to his newer 1 cup 5 pour method once I got the hang of pouring consistently with my gooseneck kettle without sputtering the stream. I’d say I’m getting a great cup 1 out of every 3 tries or so even though I’m doing the exact same thing every time. I do pours as low over the v60 as possible, starting in the center and gradually circling out not quite to the edge and then back to the middle. Everything is the exact same, brew time is basically the same for each cup when using the same beans, but each cup tastes a bit different. None of them taste particularly bad- all are smooth and enjoyable, but 1 out of every 3 cups or so really sticks out as great where the tasting notes really pop.

So it got me thinking- I live in Colorado where water boils at 202F, and my favorite coffees are the really fruity floral light roasts- especially natural processed or extended fermentation coffees, as well as Ethiopians. The general consensus seems to be to use as hot of water as possible for these types of coffees so I’m obviously at a bit of a disadvantage there. I try to really thoroughly preheat the mug and V60 by pouring a good bit of water through the V60 and filter into the mug, swirling till the whole mug is warm, and then pouring back through the V60 one more time.

So from what I can think of and from what I’ve found online, I have a few different options to try to compensate for the lower brew temp:

-Grind finer for more extraction since the water is lower temp

-Agitate as much as possible to maximize extraction

-use slower filter papers to increase drawdown and extraction

-use a different brewer such as the Kalita Wave or Hario switch for a slower drawdown and hopefully more consistent/ repeatable results (although the need to thoroughly preheat something like the Kalita could be a potential inconsistent variable that could negatively affect an already low brew temp)

I would love to hear from anyone that has experience with light roast pour overs at elevation and what has worked best for them, or anyone’s thoughts on it in general. I’m using a heptagonal 1zpresso Q2 (with a ZP6 on the way), a temp controlled gooseneck, and a plastic v60 with cafec abaca filters.

TL,DR- what’s the best way to brew light roast pour overs at elevation? 😂😬☺️

submitted by /u/BoulderTrailJunkie
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Maximizing Light Roasts At High Altitude/Elevation (V60)

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Maximizing Light Roasts At High Altitude/Elevation (V60)

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