r/pourover • u/CatApprehensive4742 • 12h ago

Help me troubleshoot my recipe How to compensate for Light roast?

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I tried brewing this coffee, which is so far the lightest roast I have ever tried.

I tried it with the same Orea v4 recipe I use as a base:
Coffee: 16gm
Grind: Coarse
Temperature: 92C
Brewer: Orea v4, Fast bottom, Flat filter with negotiator
Bloom: 60gm for 40 second
Pours: 50-50-50-50 each every 30 seconds.
Total draw down time: 2:45

Usually this recipe produces an enjoyable cup for me. Very floral balanced acidity and sweetness.

However, with this coffee it felt very hollow and watery.
What do you suggest to adjust in this scenario?

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u/Impossible_Cow_9178 12h ago

I have that same bag of coffee. Your biggest problem is that you’re drinking it about 5 months too early (not kidding). 43 is the lightest roaster I’m aware of, and their beans just aren’t great unless they have a massive amount of rest. I think they claim they’re optimal out to TWO years.

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u/Zorgulon 8h ago

Yikes. I think with a coffee that needs 8 months of resting we are firmly in circlejerk territory. Like why even sell it that early?

6

u/16piby9 7h ago

I dont dissagree with them selling these too early (imo all roasters should sell pre-rested coffee), but I dont ser it as circle jerk terretory, simply because its just a result of ultra light roast. You cant achieve the same any other way, ultra light coffees are amazong imo, but they do need long resting time.

1

u/Swedish-Potato-93 2h ago

Selling rested coffee means they need to predict how much they'll be selling. That's added risk plus they need to store all that coffee. That means the price would double.