Maximizing Light Roasts At High Altitude/Elevation (V60)

Maximizing Light Roasts At High Altitude/Elevation (V60)

A Recap of The Barista League’s Mystery Coffee Vacation in Colombia

The Barista League’s Mystery Coffee Vacation in Colombia is over, and we’ve got the scoop on all the fun! BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Vasileia Fanarioti and Juan Henao During the last week of February, the 2022 Barista League champions gathered in Colombia for this year’s Mystery Coffee Vacation. It was an […]


The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


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 […]


U.S. Coffee Championships 2023 Baltimore Qualifiers Results

More than 100 competitors brought their talent to Baltimore to take part in six competitions, and 63 will progress to nationals in April. BY NATE KLOCKBARISTA MAGAZINE ONLINE Photos by Matthew Temple courtesy of the U.S. Coffee Championships Last weekend, my hometown welcomed the U.S. Coffee Championships (USCC) qualifiers with the charm only Baltimore could […]

Maximizing Light Roasts At High Altitude/Elevation (V60)

A Look at Digital Coffee Future’s Digital Origin Education Program

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]


The Barista League Releases New Competition Calendar

Presenter of sustainable, accessible events, The Barista League plans to hold 12 competitions in 10 countries in the months ahead. BY J. MARIE CARLANBARISTA MAGAZINE ONLINE Photos courtesy of The Barista League The Barista League has officially announced its event roster for the next year. Last year saw 10 Barista League events worldwide, and the […]


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 […]


Exploring the Potential of Drones in Coffee Production 

New drone technology has the potential to revolutionize coffee farming from the air. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Cover photo by David Henrichs via Unsplash In an ever-evolving technological landscape, coffee producers have begun turning to drones in an attempt to increase efficiency and operations. These unmanned aerial vehicles (UAVs) offer a wide range of […]

Maximizing Light Roasts At High Altitude/Elevation (V60)

Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance….


Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]


Study Shines New Light on the Complex Arabica Coffee Genome

Researchers in Italy say they’ve shed new light on arabica coffee’s large and complex genome, which may ultimately help breeders seeking desirable traits such as high quality and disease resistance….


Serving Coffee in the Epicenter

The Turkish specialty-coffee community is coming together to support earthquake relief. BY MICHAEL BUTTERWORTHSPECIAL TO BARISTA MAGAZINE ONLINE When Niji Coffee went live on Instagram,…

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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