Maximizing Light Roasts At High Altitude/Elevation (V60)

Maximizing Light Roasts At High Altitude/Elevation (V60)

Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre via Unsplash Brewing coffee is, for many coffee professionals, more than just a job.   They usually brew coffee every day, both for themselves and their customers. Perhaps they do it […]


Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….


Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]


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 CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]

Maximizing Light Roasts At High Altitude/Elevation (V60)

10 Minutes With Helena Oliviero: Part One

We talk with coffee champion and Q Grader Helena Oliveriero about her career, her life in Colombia, and what it means to be a young woman in the male-dominated coffee world.   BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Helena Oliviero Helena Oliviero, originally from Tuscany, Italy, is 28 years old, but already she […]


Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….


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…


U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

The next group of coffee champions moves on to nationals at the Denver qualifiers. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos by Matthew Temple and courtesy of Specialty Coffee Association The high-flying world of U.S. CoffeeChamps competitions reached new heights as coffee professionals flocked to the Denver qualifiers for the 2023 season, hosted in […]

Maximizing Light Roasts At High Altitude/Elevation (V60)

Out Now: The February + March 2024 Issue of Barista Magazine!

In our new issue we feature Lisa Lawson from Glasgow, Scotland, take a look at the newest grinders, explore spring drink inspiration, see how more women are getting involved in coffee tech, and much more! BY SARAH ALLENBARISTA MAGAZINE We’re stoked to announce the release of the February + March 2024 issue of Barista Magazine, […]


10 (More) Minutes With Helena Oliviero

Today we continue our conversation with Helena Oliviero about her coffee career and life on a Colombian finca. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Helena Oliviero Barista Magazine: Let’s talk about living on a Colombian coffee farm, Finca Palma Roja. How do you spend your days? What’s usually happening on a busy coffee […]


Breaking New Ground: A Sicilian Coffee Plantation, Part One

The impacts of climate change are starting to be felt in Sicily, but while they’re causing problems, the rising temperatures are also bringing new opportunities. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Featured image courtesy of Henrique Ferreira on Unsplash The Sicilian love affair with coffee is known the world over. Sicily, the largest of […]


Three Questions with Gabriela Parfait of The Good Sourcing

After eight years working for the French green coffee importing company Belco, Gabriela Parfait has launched a coffee-focused company called The Good Sourcing.  The new venture is intentionally small, although…

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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