• Beans: “Guatemala (Single Origin)” from Rise Up Coffee Roasters (Easton, MD)
  • Roast level: Medium
  • Origin: Guatemala (Asociación Chajulense, Quiché)
  • Roast date: 3/26/24
  • Purchase date: 4/9/24 at Green Valley Marketplace in Elkridge, MD
• V60:
  • 21g coffee / 300g water (1:14.3)
  • JX: 17 to 20 (51 to 60 clicks)
  • Water at 95°C
  • Recipe: Single Cup V60 Pourover with slow pour
• AeroPress:
  • 14g coffee / 200g water (1:14.3)
  • JX: 15 (45 clicks)
  • Water at 95°C
  • Prismo with metal and paper filters
  • Pour 30g and stir to wet grounds; bloom until 0:45; pour to 200g and stir 4-5x; cover and steep until 3:00; stir 4-5x; press slowly

I brewed my first cup of these on Sunday afternoon (4/14), using grind setting 20, and it was really good. The flavor was great with no bitterness and low acidity. Just as an experiment, I nudged the grind one “click” finer on Monday morning, and another “click” finer this morning (Tuesday), but those cups did not taste as good — not bitter, but just lacking the flavor of the first cup. I returned to setting 20 this afternoon, and it was much better. I have a hard time believing that such a tiny adjustment to the grind made such a big difference in taste, but I guess anything is possible. It will be interesting to see how subsequent cups turn out.

4/20: I seem to be alternating between good cups and mediocre cups, and I think it has more to do with technique than grind setting. Over the past few days, I tried grind setting 15 as well as 16, but both tasted a little bit bitter — not bad, but not as smooth as I would like. Today, setting 17 was really good. Earlier (see above), I was getting good cups at 20 and not-as-good cups at 19 and 18. I suspect that with more consistent technique, I’d be getting uniformly good cups at any grind setting from 17 to 20. I’m fairly confident that I’m keeping water temperature, proportion of coffee to water, and pour interval timing consistent from cup to cup. That leaves pour rate and height of pour, neither of which I have a way to measure, but neither of which I’ve varied much recently either. Today, I paid a little bit more attention to the bloom phase — I made a very deep well in the grounds, and poured quickly starting from the center, in an effort to get 100% of the grounds wet as quickly as possible. Initial results were promising, but we’ll see if it makes a difference going forward.

4/22: Deep well in grounds doesn’t seem to be the difference-maker, as my last two pourovers were subpar. I wish I could figure out the magic formula for making consistent pourovers. Obviously, something is changing from day-to-day. Maybe it’s my scale? Whatever the case, I brewed the last of the beans today in the AeroPress (see above) with my usual go-to AP recipe, and it turned out fantastic — maybe not quite as good as my best pourovers, but much better than the last two days’ pourovers.

• Beans: “Organic Fair Trade Peruvian” from Leaves ‘n Beans Coffee (Peoria Heights, IL)
  • Roast level: medium
  • Purchase date: 3/9/24
• V60:
  • 21g coffee / 300g water (1:14.3)
  • JX: 28 (84 clicks)
  • Water at 96°C
  • Recipe: Single Cup V60 Pourover

Started these off at grind setting 29, only because that setting had been working well with the beans I just used up. It wasn’t bad, but had a very slight hint of acidity. I tried it a little bit finer at 28, and got a really good, smooth cup. I then tried 27, and it wasn’t quite as good, so I went back to 28, and I think I’ll stay there for the time being. Compared to my past few bags of Zeke’s, these beans are similar in that they grind pretty cleanly and don’t leave much residue in the grinder, but they take several seconds longer to draw down.

3/17 (Happy St. Patrick’s Day): acidity creeping in at 28 this morning, so this afternoon, I tried 26, which is the finest I’ve ground these so far. It was very good at this setting, so maybe finer is the right idea after all. I definitely felt the caffeine in this cup, so maybe 1:14.3 is a little too strong, though. FWIW, the draw-down finished at around 2:45-2:50 at this setting.

3/19: After 2 days of really good cups at setting 26, both cups today tasted weak and watery. I don’t think anything changed WRT water temperature, ratio or my brewing technique, so I’m not sure what happened. I guess I’ll try it finer tomorrow morning.

3/20: Adjusted grind to 24 this morning, and I think it was a little bit too fine, as it was starting to taste bitter. It will be another 6 days before I brew these beans again, but when I do, I’ll try 25. Could be that 25-26 is good, and I just need to adjust the ratio as the beans age, but I won’t know for sure until next week.

3/26: Setting 25 was not an improvement today. The cup tasted weak and lifeless. I haven’t changed anything WRT technique or recipe vs 10 days or so when I was getting fantastic cups, so my only conclusion is that the beans must be getting past their prime. I think I’m going to switch to AeroPress and see if I can get better results with immersion.

3/27: My usual AeroPress technique at 1:14 (ish) and grind setting 20 yielded a thin-bodied cup, which makes me suspect even more that the beans have degraded. I’ve been storing them in a Fellow vacuum canister, but haven’t been terribly impressed with these canisters, as they seem to slowly lose their seal over several days. I’ve moved the beans to a mason jar, because at least I can be confident it’s airtight. I tried pourover again today with grind setting 25 and a stronger ratio of 1:12.5 (24g coffee / 300g water) and it was better, but still tasted a little bit acidic/under-extracted. I’ll probably keep the strong ratio and start slowly adjusting the grind finer to see if I can get any improvement, or if it just starts getting bitter.

3/28: V60 at grind setting 24, 24g coffee and 300g water was a huge improvement over the past few days. The only thing of note is that I pre-wet the filter with water from the insta-hot tap, which I hadn’t been doing recently, but I doubt that made a huge difference. I could probably go a little bit finer still with the grind, but this was a good start. I don’t have many of the beans left, though.

4/2: Brewed the last of these (all except for about 7-8g) at grind setting 25 and 24g/300g. I didn’t check these notes ahead of time, and forgot that I had most recently been using grind setting 24. Probably not much of a difference either way. Today, I made a point of trying to slow down the water flow rate by pouring as slowly as the kettle would allow. The result was a pretty good cup.

4/7: I had 7-8g of beans to use up, so as an experiment, I ground it really fine (JX setting 10) and brewed it with 90g water (roughly 1:12) at 95C using my go-to AeroPress method (bloom with around 15g water until 0:45, top up to 90g, stir 5-6x, steep until 3:00, stir 5-6x again, press slowly) and although the cup cooled off quickly due to the low volume of water, it had pretty good flavor and body. I was surprised that it wasn’t bitter. So, these beans seem to like a really fine grind, at least after they age for a few weeks. There’s at least an outside chance I’ll try them again the next time I’m in the Peoria area, though I’d say more likely I’ll try something else from the same roaster, just for the sake of variety.

• Beans: “Snow Day Blend” from Zeke’s Coffee (Baltimore, MD)
  • Source: Bali Blue Krishna (Indonesia) / Tanzania Peaberry
  • Roast level: medium (4/8)
  • Roast date: 2/19/24
  • Purchase date: 2/27/24
• V60:
  • 20g coffee / 300g water (1:15)
  • JX: 29 (87 clicks)
  • Water at 95°C
  • Recipe: Single Cup V60 Pourover

Similar story to pretty much everything I’ve been brewing with my plastic size 2 V60 lately: I started too fine, and am slowly adjusting coarser in an attempt to make the coffee not taste bitter. This was starting to taste pretty good at 28 today, but could maybe go a couple more clicks. I think that my rule of thumb for light to medium roasts is going to be to wait until 10 days to 2 weeks past roast date, and then start with a grind setting of 28 to 30.

3/11: I brewed my first pourover with these in 9 days, using grind setting 29, and it was quite good. I’ll keep this setting for the next few cups, and see how it goes.

3/14: Used these up today. This has been one of my favorite blends from Zeke’s. Once I got the grind setting dialed in at 29, every cup was very consistently good. I also brewed several cups with the AeroPress while out of town, and those cups were good too (if not quite as good as the pourovers) in spite of inconsistent water temperatures and bean/water ratios.

• Beans: “Organic House Roast” (Medium roast)
  • Roaster: Rise Up Coffee Roasters (Easton, MD)
  • Origin: Colombia, Guatemala, Honduras, Sumatra
  • Roast date: 1/4/24
  • Purchase date: 1/24/24
  • AeroPress notes
• 20g coffee / 300g water (1:15)
• JX: 18 (54 clicks)
• Water at 95°C
• Recipe: Single Cup V60 Pourover with size 2 plastic dripper

I started at grind setting 20, then tried 19 (still a little acidic) and then went to 18, which was an excellent cup. I’ll keep it there for my next cup.

2/1: The last couple of cups at 18 have been really good. Quick technique notes: I am brewing into a ceramic mug, which I am not preheating. To preheat the plastic V60, I put the filter in it and then run some water from the insta-hot tap over it, then swish it around to wet the entire filter evenly. During the initial pour for the bloom, I also run a little bit of water down the sides of the filter to wash off any coffee grounds stuck there. For subsequent pours, I pour in slow spirals, into the bed only, avoiding the sides.

2/6: Not sure what’s up, but I have been having a run of weak, acidic pourovers over the past few days, with both these and some other beans. While grind setting 18 initially gave me several pretty good cups, the past couple have tasted under-extracted. Today, I went to setting 16, and it was better, but still not quite up to snuff with the cups I initially got at 18. Nothing has changed with my brewing equipment or technique, and I don’t think there’s been much variance in the brewing temperature. Could it be related to bean age and/or storage method (bag vs vacuum canister)?

2/9: Used these up today. I had 26 grams left, so I brewed a larger cup with 400g water using the two cup method I have used in the past, pouring to 250g after 50g bloom, and then topping up with the remaining 150g. I went back to grind setting 18. While this cup was not quite as good as my first few cups, it was better than my more recent smaller cups, and on par with the cup I brewed in the AeroPress yesterday. The common thread here is more immersion time — the V60 takes longer to draw down with more water and more coffee. Maybe the beans just need more time to extract as they get further past roast date.

• Beans: “Sunshine Serenade”
  • Medium roast
  • Roaster: Orinoco Coffee & Tea, Ltd. (Jessup, MD)
  • Roast date: Unknown (best by 9/5/24)
  • Purchase date: 1/16/24
• 20g coffee / 300g water (1:15)
• JX: 19 (57 clicks)
• Water at 95°C
• Recipe: Single Cup V60 Pourover

This is a local roaster that I hadn’t tried before, as the coffee isn’t sold at the grocery store down the street, although it looks like I might be able to find it at Giant or Safeway. I picked this bag up at Martha’s Cafe in Arbutus. Oddly, the bag doesn’t list a roast date, but only a “best by” date. I brewed my first cup on Wednesday 1/17 at grind setting 21 or 22, and have since adjusted to 19. This morning’s cup was still a tiny bit on the acidic side at 19, so I’ll try 18 next time.

1/23: Continuing an experiment I started this morning, I brewed a cup exactly the same as yesterday (300g water at 95C/20g coffee/grind setting 19), except I used my plastic size 2 V60 in place of my ceramic size 1 V60. This cup was much better than yesterday’s! It tasted well-extracted and nicely balanced. It seemed like the drawdown took a little bit longer than it did with the smaller dripper, but I’m not 100% sure. It seems more likely that the water lost less heat through the plastic V60 than it does through ceramic. This gives more credence to my theory that the method I’ve been using to preheat my ceramic V60 isn’t as effective as I would like. I also still suspect that the room air temperature plays a role, as I’ve noticed a drop-off in brew quality with the ceramic V60 as we’ve gotten into the colder days of winter. I might try compensating by bumping the starting water temperature a few degrees higher the next time I use the ceramic V60; or, I could just stick with the plastic V60 going forward. For starters, I’m going to try it with a light roast tomorrow.

1/25: Kept everything the same as 1/23 (with plastic V60) and got another really good cup. Just for the record, I left the timer on during the drawdown, and it finished around 2:55. I’m now even more convinced that my recent V60 issues have been caused by heat loss through the ceramic due to my preheat water not being hot enough (see note here from 1/24). For comparison, I may try brewing my next cup with the ceramic V60, preheating with water from the kettle instead of the insta-hot.

1/28: Tried today with the ceramic size 1 V60. I preheated the V60 with 95°C water from the kettle, which got it quite hot. Everything else was the same as 1/23 and 1/25. The first thing I noticed is that, as I had noticed earlier on, the drawdown was a lot faster — it was completely finished by 2:30 or 2:35, which is a full 20 seconds faster than with plastic. While the cup tasted OK, it lacked the sweetness and complexity of the cups I brewed with plastic. The obvious conclusion here is that the faster drawdown time is affecting the extraction, so maybe that’s a bigger factor than heat loss through the ceramic. I’m not sure what’s causing the difference, as geometrically, the size 1 and size 2 V60s are very similar. The ridges on the plastic V60 are more defined than on the ceramic, so maybe that has something do do with it. It could also be the filters, but I’m using brown tabbed filters with both, which (other than the size) are outwardly identical. I suppose I could try using a size 2 filter in the size 1 V60, and see if there’s any difference in drawdown speed. This also makes me want to buy a plastic size 1, just so I can eliminate the dripper size as a variable. In any case, I’ll likely be brewing the rest of these beans with the plastic dripper.

2/1: I’ve ended up going a good bit finer with these, brewing today’s cup at grind setting 17.3 (52 total clicks). This seemed to bring back some flavors that had been missing from the previous 2 or 3 cups. The only other difference was the method I used to preheat the plastic V60 — instead of preheating the mug first and then pouring the water from the mug into the V60 (with filter), I just ran some water directly from the insta-hot tap over the V60 and filter. I doubt this would make a big difference in taste, but just noting it for the sake of completeness.

2/2: Tried grinding at 17 this morning, and it seems like that was too fine, as the cup had a touch of bitterness.

2/4: Tried a little coarser (19) and increased water temperature to 97. Under-extracted and watery. I’ve gotten good cups at 19 previously, so I’m not sure what happened with this one.

• Beans: “Holiday Roast MMXXIII” (Mexico/Uganda)
  • Medium roast (4/8)
  • Roaster: Zeke’s Coffee (Baltimore, MD)
  • Roast date: 12/19/2023
  • Purchase date: 12/22/2023
• 20g coffee / 300g water (1:15)
• JX: 23-24 (69-72 clicks)
• Water at 95°C
• Recipe: Single Cup V60 Pourover

12/24: I tried these for the first time yesterday at grind setting 20, and it tasted like I could go a little bit finer, so I went with 19 today. Interestingly, I didn’t notice much bubbling during the bloom phase either day. I’m not sure why some beans tend to bubble a lot, while others don’t. I’ll have to read up on that. In any case, this turned out pretty good. I may try some minor tweaks (a little bit finer grind, and/or hotter water) just to see how they affect the flavor, but this definitely works as-is.

12/28: A little bitter this morning at grind setting 19 with 300g water/20g coffee. Could be that the beans needed to degas. Could also be that the larger brew volume led to more extraction. Will try a 300g cup at setting 20 the next time.

12/30: 300g at setting 20 was good this morning. I’m wondering if the beans were too “fresh” on 12/24 and needed to outgas a little bit. The only difference is that I brewed a larger cup today. I’ll probably stick with this setting for a bit and see how the next few cups taste.

1/1/24: A little bit of bitterness creeping in at 20 today. Still not a bad cup, but I feel like there’s room for improvement. Try 21 next time.

1/5: Setting 21 still had a slightly unpleasant bitter flavor to it on 1/3, so I tried 22 today, and it was a reasonably pleasant cup. I suspect that 22 or possibly 23 will end up being the best setting, but I still have a lot of beans to experiment with.

1/6: Setting 23 was a very good cup, but I think it might be even better at 24. Recent experience with these beans as well as Zeke’s Hippie Blend have me wondering if I should tweak my starting grind setting for brewing light- and medium-roasted beans with the V60. I’ve typically started with setting 20 (2 rotations on the JX), but maybe I should try starting somewhere like 22-23 (or even coarser) instead. I still have a good amount of both beans, so it will be interesting to see what grind setting I ultimately end up at.

1/12: The past several cups have been really good at grind setting 24.

1/23: I’ve been using grind setting 24 for the past couple of weeks, and while the cups are generally good, I’ve felt like the last few could have been better. Hard to put my finger on it, but I’m wondering if it has something to do with the cooler ambient air temperature affecting the temperature of the brew water. As an experiment this morning, I brewed a single 300g cup using my size 2 plastic V60, instead of my usual size 1 ceramic V60. I kept everything else the same (grind setting 24, water 95C, same pourover procedure), so the dripper was the only difference. This cup tasted quite different than my recent cups, though. It was similar to earlier cups that I brewed using finer grind settings — not quite bitter, but a little bit over-extracted. Plastic is a much better insulator than ceramic, and even though I preheat the ceramic V60, I’m wondering if it’s still sucking too much heat out of the brew water. I’m curious to try this experiment again, although I’ll need to use different beans, as I only have 16g of these left.

1/24: I brewed the final 16g at grind setting 23 with 250g of water. This was not a stellar cup, but I think I figured out what was going on with my ceramic V60: the preheat water from my insta-hot tap is not as hot this time of year, so the V60 isn’t getting as hot, and the brew water is losing more heat. Usually, the insta-hot gets the V60 hot enough that it’s uncomfortable to handle for too long, but today, I noticed that it’s not getting that hot any more. The insta-hot tank is mounted under the kitchen sink, which is unheated and poorly insulated, and I doubt that the thermostat is all that precise, so the water in the tank likely isn’t staying as hot as it does during the warmer months. Today, I preheated with water from the kettle instead, and it got the V60 much hotter. I can’t put a finger on what was wrong with the coffee, but it may just have been the strength (1:15.6 vs my usual 1:15), or possibly that it was over-extracted, or possibly both. Too bad I don’t have more beans to experiment with, but I did get a lot of good cups out of these.

• Beans: “Winter Warmer” medium roast (Indonesia)
  • Roaster: Rise Up Coffee Roasters (Easton, MD)
  • Roast date: 11/23/2023
• Initial:
  • 18g coffee / 250g water (1:13.8) (A little too strong)
  • JX: 20 (60 clicks) (Occasionally bitter)
• Best:
  • 16g coffee / 250g water (1:15.6)
  • Also works well with 20g coffee / 300g water (1:15)
  • JX: 21 (63 clicks)
• Water at 95°C
• Recipe: A Better 1 Cup V60 Technique (see below)

1. Preheat V60, pre-moisten filter, add coffee, and tare scale
2. Make small indentation in center of coffee grounds
3. 0:00: Pour 50g of water to bloom, then return kettle to base
4. 0:10 – 0:15: Gently Swirl
5. 0:45 – 1:00: Pour up to 100g total (40% total weight)
   • Hold kettle for the remainder of the brewing process
6. 1:10 – 1:20: Pour up to 150g total (60% total weight)
7. 1:30 – 1:40: Pour up to 200g total (80% total weight)
8. 1:50 – 2:00: Pour up to 250g total (100% total weight)
9. 2:00 – 2:05: Gently swirl
10. Drawdown should finish somewhere around 2:30-2:40

This was pretty good from the get-go. I used the same recipe that I have been using for Rise Up Organic Maryland Coffee (also a medium roast, but sourced from Central America) but made it a shade stronger, using 18g coffee vs 17g. I think I prefer the flavor at this strength, but definitely wouldn’t want to drink more than 250g at a time, else I’d be bouncing off the walls. 😀

12/4: 17g (1:14.7) had very good flavor without tasting overly strong, but I’m still feeling the caffeine afterward. Might be that this is the ideal strength, but I’m going to try at 16g next time to see how it turns out.

12/11: Tried 17g at grind setting 19 (slightly finer) just as an experiment, and was not crazy about it. It just tasted a little “off”. I wouldn’t expect it to taste much different from setting 20, so maybe the water temperature dropped too much during brewing, or something was off with my technique. I’ll have to decide what I want to do for the next cup. I could continue playing around with grind settings just to see what happens, or I could bump the water temperature a couple degrees higher, or I could just go back to what has been working up to today.

12/13: Went back to grind setting 20 this morning, and brewed 300g water with 20g coffee (1:15), pouring 60g at a time vs 50g. For some reason, 300g seems to taste “better” than 250g in some way I can’t quite put my finger on. I’ve noticed it with other light-to-medium roasts as well, when brewing larger quantities of coffee using the pourover method.

12/18: I seem to be getting cups that are alternately good and alternately bitter/over-extracted. Yesterday was in the former camp, but today was in the latter. Maybe it’s time to try a slightly coarser grind and/or slightly lower water temperature. I’d like to get a little better consistency out of my last few cups from this bag, so I have a starting point for the next time I buy these.

12/19: Tried grind setting 21 today for the first time, and it turned out very nicely, in spite of me having spilled the beans all over the place prior to grinding them. 😮 The cup was smooth with no hints of yesterday’s bitterness. Seems like at setting 20, it was more sensitive to very small variations in water temperature and/or brewing technique. Hoping that 21 will produce consistently good cups. I’ll find out over the next few days. It’s also worth noting that my past several cups (going back a week or so) have all been 300g water with 20g coffee.

12/24: Used up the last of the beans. I brewed several 250g and 300g cups at 1:15.6 and grind setting 21, and they all turned out good. Updated the recipe for posterity.