V60 Ethiopian Natural Process Pour-Over
Blueberry, strawberry jam and jasmine, brewed on a V60 at 1:16 to keep the fruit bright.
A natural-process Ethiopian coffee brewed on a Hario V60. The cherries are dried whole, so their sugars and aromas pass into the bean, and a clean paper-filter pour at 1:16 lets the blueberry and strawberry jam come through without tipping…
Sensory profile
You should taste
How it unfolds
Where it sits
That is 155 mg in one serving (250ml brewed (from 15.6g dose)), a concentration of 62 mg per 100 ml. The scale above ranks whole servings, and servings differ in size, so a larger drink can sit further right while being weaker cup for cup.
Editorial estimate, not a laboratory measurement
Related gear
| Brewing method | Hario V60 Pour-Over |
|---|---|
| Coffee-to-water ratio | 1:16 |
| Dose & yield | 15.6g → 250g |
| Grind size | Medium-Fine / Table Salt |
| Water temperature | 200°F / 93°C |
| Target brew time | 2:45-3:00 |
| Serving | 250ml brewed (from 15.6g dose) |
What you need
- 15.6 g light-roast Ethiopian natural process coffee, ground medium-fine
- 250 g filtered water at 93°C (200°F)
- 1 x Hario V60 02 paper filter, rinsed
Required gear
Step-by-step protocol
- PrepRinse the paper filter thoroughly with hot water. This removes paper taste and preheats the cone and server - a cold ceramic V60 can pull several degrees out of the brew within seconds. Discard the rinse water.
- 0:00Add 15.6g of medium-fine grounds, level the bed, and start the timer. Pour 45g of water at 93C in a slow spiral from the centre outward.
- 0:10Swirl the brewer gently to wet any dry grounds at the edges. Dry pockets contribute nothing to extraction and are common on a conical bed.
- 0:45Bloom complete. The dome should have risen and begun to settle. Begin the second pour, taking the total to 150g in slow concentric circles, avoiding the filter wall.
- 1:30Third pour to 250g total. Keep the stream slow and centred; a fast pour digs a crater and drives fines to one side.
- 2:15Final drawdown. Give the brewer one gentle swirl to level the bed, which helps it drain evenly.
- 2:45Drawdown should complete between 2:45 and 3:00. Remove the cone, swirl the server, and let the cup cool for a minute before tasting - the fruit aromatics read more clearly below serving temperature.
Troubleshooting
What it may be good for
A cup with a clear caffeine number
This 250 ml serving has roughly 155 mg of caffeine, more than the roughly 95 mg of a typical 8 oz cup of brewed coffee.
A slow three-minute pour
A V60 pour takes a few minutes of attention: blooming the grounds, then pouring in slow circles. Giving a cup that time is a pleasant pause in a busy day.
What to watch out for
- This is a strong cup. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you.
- Bright, high-acid coffees can feel sharp on an empty stomach for some people, so a little food with it helps.
A natural-process Ethiopian coffee brewed on a Hario V60. The cherries are dried whole, so their sugars and aromas pass into the bean, and a clean paper-filter pour at 1:16 lets the blueberry and strawberry jam come through without tipping into funk.
Origin & Story
Ethiopia is where Coffea arabica grows wild, in highland forests like those of Kaffa, between roughly 1,400 and 2,100 meters. The best-known story of its discovery, in which a goat herder named Kaldi noticed his goats dancing after eating the red cherries, did not appear in writing until 1671, so it is a legend rather than a record.
Natural processing is the traditional way of drying coffee in much of Ethiopia: whole ripe cherries are laid out to dry and then hulled. It is how this coffee gets its fruit. As the cherry dries around the bean, sugars and aromas pass into it, which is why these coffees taste of blueberry and strawberry jam.
The dripper has a shorter story. Hario, a Japanese glass company founded in 1921 whose name means glass king, launched the V60 in 2004. The V is the cone shape and the 60 is the angle of its walls, and the spiral ribs inside hold the paper filter away from the glass so the coffee can bloom and drain freely.
The recipe here is 1:16, about 15.6 grams of coffee for 250 milliliters of water at 93°C. That is a little stronger than a standard cup, so the serving carries roughly 155 mg of caffeine. The aim is to keep the blueberry, jasmine and cocoa nib clean, which is what a paper-filter pour does best.
Reading the Flavor Profile
| Axis | Score |
|---|---|
| Sweetness | 78/100 |
| Acidity | 84/100 |
| Bitterness | 22/100 |
| Body | 48/100 |
| Aroma | 92/100 |
These values are comparative editorial positions within our own catalog, calibrated so entries can be ranked against each other. They are not laboratory measurements.
How much caffeine is in V60 Ethiopian Natural Process Pour-Over?
One serving, 250ml brewed (from 15.6g dose), contains approximately 155 mg of caffeine.
What temperature should I use for V60 Ethiopian Natural Process Pour-Over?
Target 93°C (200°F).
How long should V60 Ethiopian Natural Process Pour-Over be extracted?
Timing: 2:45-3:00. Method: Hario V60 Pour-Over. Ratio: 1:16 (15.6g coffee to 250g water). Grind or leaf format: Medium-Fine / Table Salt.
What does the 60 in V60 mean?
It is the angle of the cone: 60 degrees. The V is for the cone shape. The steep sides and the single large hole let water flow through the coffee quickly, so the grind size and how fast you pour decide the strength of the brew.
Why is this coffee stronger than a typical cup?
At 15.6 g of coffee for 250 ml it is a 1:16 brew, which is fairly concentrated, so the cup holds more caffeine than the roughly 95 mg of an average 8 oz cup of brewed coffee. If you want less, use less coffee or make a larger cup.
Who should avoid V60 Ethiopian Natural Process Pour-Over?
This is a strong cup. If you are pregnant or nursing, sensitive to caffeine, or have been told to limit it, check with your doctor about how much is right for you. Bright, high-acid coffees can feel sharp on an empty stomach for some people, so a little food with it helps. This information is educational and is not medical advice. If you are pregnant or breastfeeding, managing a cardiac or gastrointestinal condition, or taking prescription medication, discuss caffeine and botanical intake with a qualified healthcare professional before making changes.
What people say
Hario V60 Size 02 Ceramic Dripper
In this recipe: Hario V60 size 02, plastic or ceramic
Affiliate link: CupCura may earn a commission if you buy, at no extra cost to you. We have not tested this product ourselves. Disclosure
Drinks like this one
Ethiopia Guji Natural Coffee
Blueberry jam, jasmine and cocoa nib, dried whole on the raised beds of Guji in southern Ethiopia.
Specialty CoffeeEthiopia Yirgacheffe Kochere Natural
A fruit-forward natural from Kochere, one of the districts of Yirgacheffe, with blueberry, strawberry and a honeyed, floral lift.
Specialty CoffeeEthiopia Guji Anaerobic Natural Coffee
Strawberry jam, peach and tropical fruit from a sealed tank with the oxygen taken out.
Specialty CoffeeSingle-Origin Ethiopian Espresso
Jasmine, bergamot and blueberry in a small, bright shot, pulled from the cool highlands of Yirgacheffe.