Maximizing Light Roasts At High Altitude/Elevation (V60)

Maximizing Light Roasts At High Altitude/Elevation (V60)

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 […]


The First Women-Only Coffee Championships Held in Costa Rica

Feria del Café Frailes seeks to increase the gender diversity of coffee competitions. BY SUNGHEE TARKSPECIAL TO BARISTA MAGAZINE ONLINE Cover photo by Sunghee Tark The coffee industry has come a long way in the past 20 years, with innovations happening in many parts of the world and in different links of the supply chain. […]


Weekly Coffee News: EUDR and Africa + More Celebrity Coffee

Welcome to DCN’s Weekly Coffee News. Keep up with all the latest coffee industry stories and career opportunities by subscribing to DCN’s newsletter. Tell our editors about your news here. Report: Small-Scale Farmers in…


An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

The Coffee Technician Wheel is a new tool that helps technicians understand the complexity of coffee extraction. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Edgardo Ferrero and Espresso Academy Coffee technicians are responsible for a complex set of tasks related to the production and extraction of coffee. They manage customer requests and need to […]

Maximizing Light Roasts At High Altitude/Elevation (V60)

Unique Collection in Switzerland Offers a Look at Coffee’s Rich History

Anita Vietri’s Coffee Culture Collection chronicles the brew’s journey through 1,500 artifacts. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Anita Vietri In the rich tapestry of coffee culture, there exists a hidden gem—an extraordinary collection that chronicles the captivating history of our beloved brew. Today, we meet Anita Vietri, an ardent coffee enthusiast and […]


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 […]


New AFCA Director Gilbert Gatali on the 20th African Fine Coffees Conference

As the African Fine Coffees Association (AFCA) prepares for the 20th iteration of its flagship event, the African Fine Coffees Conference and Exhibition, the group is operating under new executive…


Test Drive: The Linea Micra Espresso Machine from La Marzocco

Ready to find out how La Marzocco’s Linea Micra measures up? Read on for our full Test Drive review!  BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti  The Linea Micra espresso machine by La Marzocco is the newest addition to their impressive line of home espresso machines. I was lucky to get my […]

Maximizing Light Roasts At High Altitude/Elevation (V60)

Brewing at Home and on the Road With Diego Campos

We talk to the first Colombian World Barista Champion and Diamante Coffee Farm founder Diego Campos about his brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Diego Campos The focal point of a coffee worker’s professional life is, obviously, coffee. Whether for a customer, to check a specific production batch, or to verify the […]


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 […]


4 Cool Cafés to Try Out in Kuala Lumpur

The Malaysian capital is often visited in a hurry, but visitors who take the time to explore will discover a welcoming city, thanks in part to its friendly specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti Kuala Lumpur, the capital of Malaysia, is often a stopover on vacations, quickly left behind […]


Brewing at Home and on the Road with Justin Pierce

In this series, we ask coffee professionals how they like to drink their coffee while at home and when traveling. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Justin Pierce Coffee professionals tend to spend most of their days brewing coffee. Baristas brew coffee behind the bar for their customers. Roasters brew it to […]

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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