[{"data":1,"prerenderedAt":621},["ShallowReactive",2],{"item:\u002Fbrewing-methods\u002Fpairing-beans-with-brewers":3,"platform:site":151,"more:\u002Fbrewing-methods\u002Fpairing-beans-with-brewers":555},{"id":4,"title":5,"aiRevisedAt":6,"authors":7,"body":12,"canonical":73,"category":74,"categorySlugs":85,"cid":86,"cover":87,"description":93,"extension":94,"featured":95,"language":96,"meta":97,"navigation":98,"noindex":95,"ogImage":99,"path":100,"publishedAt":101,"readingMinutes":102,"recipe":73,"related":103,"revisedAt":73,"seo":136,"seoDescription":93,"seoTitle":5,"sortKey":73,"sources":137,"stem":141,"tagSlugs":142,"tags":144,"translations":147,"type":148,"url":149,"__hash__":150},"platformItems\u002Fplatform\u002Fitems\u002F53805.md","Matching Coffee Lots to Brewing Methods: Advice for Cafés and Home Brewers","2026-11-02T05:14:29.000Z",[8],{"name":9,"slug":10,"role":11},"Jordan Hill","jordan-hill","author",{"type":13,"value":14,"toc":64},"minimark",[15,20,24,27,33,37,40,44,47,51,54,57,61],[16,17,19],"h2",{"id":18},"the-roasters-role-after-the-beans-leave-the-roastery","The Roaster’s Role After the Beans Leave the Roastery",[21,22,23],"p",{},"A roaster controls green coffee selection and quality, and from there the roast profile. After that, control largely ends. Ideally, customers would taste the coffee the way you do in cupping—giving it time to reach its best drinkable state and noticing how it changes and sweetens as it cools. That is not how it typically works. Once beans leave the roasting facility, the consumer decides how to brew. For this reason, I do not roast with specific brew methods in mind. I do, however, suggest coffee-and-brew-method pairings both to cafés that buy wholesale and to customers who purchase bags in our stores.",[21,25,26],{},"The first question I ask a customer or café is how they intend to brew the coffee. (Of course, brewing science covers the body or clarity you might want, but that is a separate topic.) Will they use an automatic coffeemaker, a pour-over, a siphon, a Toddy? 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In those 18 grams, they might have brewed 70% natural Ethiopian, 10% Guatemalan, and 20% Colombian. That is only a three-coffee blend—imagine a blend of four or five. The sample size is too small for me to be confident in the cup profile I advertised. With 120 grams in a standard batch brew pot, however, my ratio should be much more accurate.",[16,41,43],{"id":42},"matching-coffees-to-manual-brewers","Matching Coffees to Manual Brewers",[21,45,46],{},"When pairing specific coffees with manual brewers, I think about how they function in the café or at home. For example, a light-roasted natural-process coffee tends to filter more slowly in a brewer with smaller drain holes, because naturals have chaff that may clog the drain. This can consistently cause overextraction and create bitterness that is not inherent to the cup. So for a natural I might recommend a V60 or Chemex. 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