When we’re sampling a coffee, we’re looking for a balanced cup. No one flavor should bully itself to the front of the line, but rather, every note should work in tandem to present a symphony of flavor teamwork. There are exceptions to the rule, as some coffees tend to present characteristics that are a little more bold than the others. I like to switch up my brewing methods to highlight the characteristics that I might expect from a particular coffee. For example, a shorter brewing method, such as the V60, tends to highlight the sweetness of a bean, and lends itself well to our Ethiopian.