Today I decided to measure how repeatable and consistent my manual V60 pour overs are. My expectations were very low, given how variable an average extraction yield I often get when I brew the same coffee a few days apart.

To do this, I used some older coffee I had left from a local roaster to prepare five V60 pour overs in a row. I started by preparing a gallon of water with the Rao/Perger water recipe described here so that I wouldn’t need to switch gallon, and to therefore mitigate any possible manipulation error when I prepare my brew water. The coffee beans I used are the Quintero Ignacio Colombian (a mix of Caturra, Typica and Tabi varietals) from Saint-Henri coffee roasters, roasted on February 25 2019, which I kept vacuum sealed in the freezer between then and the date of the experiment, May 26 2019. I took the…