How to Brew a Wendelboe-Style Yirgacheffe
A Hario V60 method modeled on Tim Wendelboe's publicly documented technique. Light Nordic roasting + a clean Yirgacheffe = the tea-clear cup his Oslo roastery is known for. Works with any light-roasted washed Ethiopian lot. Read the roaster →
Ratio
1 : 16.7
15g coffee · 250g water
Water
94 °C
Off-boil ≈ 30s
Grind
Medium-fine
Comandante ~22 clicks
Total time
3:00
±15 sec
What you need
- Hario V60 02 (plastic or ceramic)
- V60 02 paper filters (bleached)
- Gooseneck kettle
- Burr grinder (Comandante, Niche, or equivalent)
- Scale with 0.1g precision + timer
- Server / carafe
Method
- 0:00
Wet the filter and pre-heat the V60 with boiling water. Discard.
Removes papery filter taste and stabilizes brew temperature.
- 0:00
Add 15g coffee, level the bed with a tap.
- 0:00 – 0:10
Bloom pour: 45g water in a tight spiral from the center.
About 3× the dose. Pours fast — done by 0:10.
- 0:10 – 0:30
Stir gently once with a spoon or swirl the V60 to break the crust.
- 0:45 – 1:15
Main pour: pour to 150g total in concentric circles from center out, then back in.
- 1:30 – 2:00
Second pour: pour to 250g total, same pattern. Keep water level steady.
- 2:00 – 3:00
Drawdown: let the bed drain. Should finish around 3:00 total.
If it drains <2:30, go finer. If >3:30, go coarser.
What you should taste
A clean, tea-like body with bergamot, jasmine, and stone-fruit sweetness. The finish should be long and lightly acidic — almost citric. If the cup tastes harsh or grassy, your grind is too fine or your bloom is too short. If it tastes thin and salty, go finer or slow the pours.
Tim Wendelboe's Oslo roastery has been the global reference for light Nordic roasting since 2007. This V60 method is built around his publicly documented approach — adapted for an accessible home kit.
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