Brewing | V60 | Ethiopia Ardi Natural

We're back with another addition to our brewing series, this time we're sharing a V60 recipe for one of our newest arrivals, Ethiopia Ardi Natural! 

As always our inspiration behind this series is to help our community, either begin their journey into manual brewing methods, or act as a starting point for additional tweaking and calibration for those who are more seasoned.

Each post will include recipes for at least one of these three popular manual brewing devices (Chemex, V60, and Aeropress), and will include grind settings based on a Baratza Encore, a popular entry-level home burr grinder. We are excited to team up on this series with Alex Wallace (@wallacecoffee on Instagram), who will be contributing his personal recipes and findings with each coffee.

So without further ado, let's brew some of this new Ethiopia!


Region - Guji, Ethiopia
Varietal - Heirloom
Process - Natural
Elevation - 2100-2200 M
We Taste: lychee, black tea, orange blossom

The coffees that make up this Ardi Natural were grown by 180 families in the Guji region of Ethiopia.

This is a natural processed coffee, which means after the cherries have been picked, they are dried on raised beds (the full fruit, with the seed inside) for 15 to 21 days. Every few hours the cherries are moved to ensure uniform drying. After the drying period, the seeds are picked and sorted from the cherries by hand. We love natural processed coffees for their distinct fruitiness!

We're no strangers to having an Ethiopian Natural offering, and we're loving this particular lot for being fruity, sweet, and exhibiting clean citrus notes.


Brewing this on the V60 with a 1:15.5 ratio and getting some killer cups from it. Tons of black tea, raspberry, vanilla, orange candy, and lychee. It has huge sweetness, balanced acidity, and a creamy texture. It’s super easy to drink but with some really tasty impressions!


Quick Facts

Method: Hario V60
Ratio: 20g coffee / 310g water
Grind: 19 clicks on Baratza Encore (around 690 microns)
Water Temperature: 208F


0:00 - 60g
0:45 - 190g
1:30 - 310g
Total Brew Time: 3:30

1. Boil - Start by filling up your kettle with water. If you have an electric kettle, set the temperature to 208F. If not, bring the water to a boil then let sit for a moment before brewing.

2. Grind - Weigh out 20g of coffee, and grind on your Baratza Encore at setting 19.

3. Pre-wet Filter - Place your V60 on top of the vessel you plan to brew into, and place a filter into the V60. Pour warm water over the filter, until you hit every spot. This avoids any papery tastes in your coffee. It also pre-warms the V60 and your brewing vessel, to avoid coffee cooling upon contact. This is also a good chance to pour warm water in your mug as well. Make sure to dump this water out before brewing.

4. Begin Brewing - Place your V60 / brewing vessel on top of your scale. Add your coffee to the filter. Make sure your scale is zeroed, and start your timer. Add 60g of water, then wait until your timer says 45 seconds.

5. Continue Brewing - At 45 seconds, continue pouring water until you reach 190g. Wait until your timer says 1:30, then pour until you reach 310g. Your total brew time, the point where you can take your V60 off the brewing vessel, should be about 3:30.

6. Enjoy! - Pour into your favorite pre-warmed mug, and enjoy!