What I’ve Been Brewing This Week: Honest Coffee Bean Picks and How I Use Them

I brewed three beans this week—an Ethiopian Yirgacheffe (washed, light), a Colombian Palacio (medium), and a Brazil Santos (dark)—because they show clear differences at home and pair with the three methods I use most: V60, Aeropress, and French press. Below I list exactly how I brewed each, what I tasted, how many 15 g cups a 12 oz (340 g) bag yields (about 22), and a simple way to calculate cost per cup. Use the Brew Ratio Calculator if you want to scale doses or water.

Bean-by-bean highlights: what I chose and how I brewed them

Ethiopian Yirgacheffe Washed — light roast, delicate florals

• Roast level: light
• Dose: 15 g
• Water: 260 ml, 94°C (201°F)
• Grind: medium-fine (similar to table salt)
• Method: V60
• Time: 30 s bloom with 30 ml, then pulse pours to finish at 2:00–2:20 total
• Expected cups per 12 oz (340 g) bag: about 22 (340 ÷ 15 = 22.6)

Tasting notes: immediate jasmine and bergamot aroma, bright lemony acidity, thin-to-medium body, clean tea-like finish. This one rewards precise pouring; too coarse and the florals fade, too fine and it gets harsh.

Colombian Palacio — balanced, chocolate-cocoa finish

• Roast level: medium
• Dose: 15 g
• Water: 260 ml, 93–94°C (199–201°F)
• Grind: medium (slightly coarser than the Yirgacheffe)
• Method: V60 (or Aeropress for a stronger cup)
• Time: 30 s bloom, steady pour to 2:20–2:40
• Expected cups per 12 oz bag: about 22

Tasting notes: brown-sugar sweetness upfront, milk-chocolate mid-palate, medium body, clean cocoa finish with low citrus lift. Works well as black coffee or with a splash of milk.

Brazil Santos — dark roast, roasted-nut sweetness

• Roast level: dark
• Dose: 18 g for French press (or 15 g for Aeropress)
• Water: 300 ml for French press, 94°C (201°F)
• Grind: coarse for French press; medium-fine for Aeropress
• Method: French press (or Aeropress inverted for quick cups)
• Time: French press 4:00 minutes; Aeropress 1:30 total (inverted, plunge at 1:15)
• Expected cups per 12 oz bag: about 19 if using 18 g doses (340 ÷ 18 = 18.9), about 22 if using 15 g doses

Tasting notes: roasted-nut, toasted bread crust, low acidity, heavier mouthfeel, lingering bittersweet chocolate. Good for mornings when I want something round and forgiving.

Bean	Roast	Best method I used	Dose (g)	Water (ml)	Brew time	Cups per 12 oz bag
Ethiopian Yirgacheffe (washed)	Light	V60	15	260	2:00–2:20	~22
Colombian Palacio	Medium	V60 / Aeropress	15	260	2:20–2:40	~22
Brazil Santos	Dark	French press / Aeropress	15–18	260–300	1:30 (AP) / 4:00 (FP)	~19–22

How I select beans this week: criteria that matter at home

Origin and processing: brightness vs. sweetness

I pick one bright/washed (Ethiopia) to show floral and citrus notes, one balanced/washed or pulped natural (Colombia) for sweetness and cocoa, and one dark/natural or traditional (Brazil) for low-acid, heavier body. Processing matters: washed tends to be cleaner and brighter; naturals and some pulped naturals will feel fruitier or heavier.

Roast level and grind compatibility with my methods

Light roasts show best in pour-over (V60) with finer, controlled pours. Medium roasts split well between pour-over and Aeropress. Dark roasts are forgiving in French press or Aeropress inverted. I choose beans whose roast level pairs with the grind and brew method I plan to use: V60 needs a consistent medium-fine, French press needs a consistent coarse.

If you’re choosing a grinder, see my brief comparison of Baratza Encore vs Timemore C3 for what I recommend as a first grinder.

Price per bag and how many cups I expect to extract

Instead of listing prices (they vary), I use this rule: a 12 oz (340 g) bag divided by my usual dose gives cups per bag. Example counts:

• 15 g dose → 340 ÷ 15 ≈ 22 cups
• 18 g dose → 340 ÷ 18 ≈ 19 cups

Cost-per-cup formula: Cost per cup = bag price ÷ number of doses. If you want a quick calculator, try the Cost Per Cup Calculator.

Brewing at home: methods, temps, and timing I actually use

V60 with a 15-gram dose and 260 ml water

1. Heat water to 94°C (201°F).
2. Rinse paper filter and discard rinse water.
3. Add 15 g coffee, start a 30 s bloom with 30 ml water.
4. At 30 s, pour to 130 ml, then gently top to 260 ml by 1:30.
5. Aim for 2:00–2:20 total drawdown.

This gives clarity and highlights acidity and aromatics. If coffee tastes thin, grind slightly finer or increase dose by 1–2 g.

Aeropress for quick, clean cups

• Inverted method: 15 g coffee, 200–220 ml water at 93°C (199°F), stir 10 s, steep 1:15, flip and plunge slowly.
• For a stronger, espresso-like cup use 15 g, 85 ml water, 0:45–1:00 steep, hard plunge.

Aeropress is fast and forgiving. Adjust water and time to control strength. If you need a fast, tidy setup in a small space, my corner plan for tight kitchens may help: Apartment Coffee Station Ideas.

French press for a full-bodied finish

• Dose: 18 g coffee, 300 ml water, water at 93°C.
• Add water, stir once, steep 4:00 minutes, plunge gently and serve within 2 minutes to avoid over-extraction.

French press highlights body and roast character. Use coarser grind to avoid sludgy cups.

Tasting notes: what my palate picked up this week

Ethiopian Yirgacheffe Washed: aroma, acidity, and finish

Aroma: jasmine and lemon rind. Acidity: bright, tea-like, high. Finish: clean with a floral aftertaste that fades quickly. Texture: light, almost tea-like. Best when brewed in V60 at 94°C with a 15 g dose.

Colombian Palacio: body, sweetness, and aftertaste

Body: medium, syrupy when brewed slightly finer. Sweetness: brown sugar and baked apple. Aftertaste: cocoa dusting and a mild caramel finish. Versatile: works black or with milk.

Brazil Santos: mouthfeel and roast notes

Mouthfeel: thick, rounded. Roast: toasted nuts, bread crust, bittersweet chocolate. Aftertaste: pleasant roast bitterness that lingers. Pairs with breakfast foods or milk.

Cost, value, and how long beans stay fresh enough to brew

Pricing per 12 oz bag and cost per cup

I don’t list specific retail prices because they vary by roaster and region. To compute cost yourself:

• Bags are typically 12 oz (340 g).
• Cups per bag with a 15 g dose: about 22.
• Cost per cup = bag price ÷ 22.

If you want to track set-up costs and ongoing spend, the Coffee Station Budget Planner helps map gear and beans to a monthly figure.

Freshness window and storage tips

• Best window: 7–21 days after roast to catch peak flavors; still good up to 4 weeks depending on roast and storage.
• Storage: opaque, airtight container at room temperature in a cool spot away from sunlight. I keep only one open bag at a time and transfer the rest to airtight tins.
• Avoid frequent opening and avoid the fridge (moisture, odors).

When to rotate beans to keep flavors honest

Rotate when: flavors flatten, acidity drops completely, or roast notes take over everything (after ~4 weeks). If a bag sits open for more than 3 weeks and tastes dull, move it to the “brew-first” pile or use it for milk drinks where roast dominance isn’t as obvious.

Rotating stock: how I organize beans week to week

Cup rotation plan

I rotate by method and flavor profile:

1. Week 1: Bright (V60) — Ethiopian
2. Week 2: Balanced (V60/Aeropress) — Colombian
3. Week 3: Dark (French press) — Brazil

This gives variety and uses beans while fresh.

Stale vs. fresh window checks

• Fresh: vibrant aromatics within 7–14 days of roast.
• Near-stale: flavors flatten, but usable in milk drinks.
• Stale: cardboard/woody or no aroma; time to compost.

What to brew when you’re low on time

If you’re short, use Aeropress inverted with 15 g and 200 ml at 93°C, 1:15 steep. It’s fast, forgiving, and highlights the bean without elaborate pouring.

If you like a small craft touch around your coffee corner, I use handmade coasters and simple shelves; see my Air-Dry Clay Coasters for Your Coffee Corner for an easy project.