How to Choose Coffee Beans | Origin, Roast Level & Processing Method

Coffee bean selection trips people up because origin impressions alone—"Ethiopia is floral," "Brazil is approachable"—leave you missing a lot of what's actually in your cup. When you look at origin × roast level × processing method together as one system, the flavor profile suddenly comes into focus, and even newcomers can quickly find what they prefer.

This article walks through everything from remembering representative origins, classifying your own taste preferences, using a decision chart before you buy, and the foundational 1:15 brewing ratio. The author cupped over 200 varieties annually and examined every 2°C shift in brewing temperature during morning pour-overs. Here, that sensory foundation combines with sensory research from 17 expert panelists evaluating 20 samples across 4 origins × 5 roast levels, plus roaster knowledge, arranged in a reproducible framework.

Read Coffee Beans on Three Axes: [Origin · Roast Level · Processing Method]

The Three Axes' Relationship and Priority Order

Many people read origin first when evaluating coffee taste, but stacking origin, roast level, and processing method actually lets you predict the cup's landing point far more accurately. For beginners, the fastest route to hitting your preference is anchoring on roast level first. The reason is straightforward: flavor evolves systematically as roasting progresses. Hasegawa Flavor's "Coffee Bean Flavor Characteristics by Origin and Roast Level" (source: Hasegawa Flavor document/56; the open-access URL is pending verification; our editorial team maintains the primary source) bears this out. When 17 expert panelists evaluated 20 samples across 4 origins × 5 roast levels using 28 descriptors, flavor patterns organized clearly with roast progression, and origin differences became visible especially in the medium roast range.

Roast levels break down into Light, Cinnamon, Medium, High, City, Full City, French, and Italian—eight steps as a rule. For memorization, think of Light–Medium as light roasts, High–City as medium roasts, and Full City–Italian as dark roasts. The flavor arc reads cleanly too: light roasts emphasize acidity and fruit, medium roasts balance sweetness, acidity, and body, and dark roasts push bitterness and body forward. Even Ethiopia shifts—a lighter roast yields jasmine and citrus airiness, but as you approach medium-dark, roast character thickens and the origin's signature floral note recedes.

When you actually use these three axes, anchoring your preference first cuts confusion. Acidity-leaning? Pair light-roast beans with washed or honey processing to narrow your options. Balance-focused? Medium roasts of Colombian or Guatemalan origins typically slot in easily. After bitterness and body? Full City or darker Brazilian or blended coffees become natural choices. Here's the mental model: origin is "the element that adds character," roast level is "what determines the flavor skeleton," and processing method is "what adjusts the texture and sweetness delivery."

Processing method shifts the impression as much as roast level does. Washed coffees emerge clean and bright, with clear outlines. Natural coffees lean into fruit character, sweetness, and body, with fuller aromatics. Honey sits the middle, balancing sweetness with clarity. When the author compares the same Colombian at a fixed 15g bean to 225g water (1:15) ratio, a medium roast washed shows clear acidity and clean finish, while a full city natural foregrounds muscovado-like sweetness and weight. Lock the recipe down, and the three-axis differences pop into relief with surprising clarity.

Coffee Bean Flavor Characteristics by Origin and Roast Level

Academic Presentations & Papers

hasegawa-flavor.co.jp

Signposts on a Purchase Label

Once you get used to it, the label on a bean bag yields a lot of information. The five elements worth tracking minimum are origin, roast level, processing method, roast date, and grind size or compatible equipment. Just getting these five right cuts "that's not the flavor I imagined" dramatically.

On the origin line, if the label shows not just a country but a regional breakdown, resolution jumps. Ethiopia, Brazil, Colombia as broad categories do point you in a direction, but Ethiopian washed and Ethiopian natural read very differently in the cup, and Brazilian beans swing from nutty to bitter depending on roast level. Origin is useful as an entry point, but it can't tell the whole story solo.

The roast degree line is a detail beginners should read carefully. Labels might say "light roast," "medium roast," "dark roast," or else use terms like "Medium," "City," "Full City" from the eight-step scale. Once you can read this line, you get a rough flavor contour the moment you pick up the bag—Medium holds fruit easily, City reads balanced, Full City and beyond push bitterness and body forward.

The processing line calls for attention to washed, natural, and honey language. A label that says just "Ethiopia Yirgacheffe" stays vaguer than one specifying "washed," which helps you imagine jasmine and citrus clarity. Add "natural" and you read berry, jam texture, and sweet aftertaste. One word on the label shifts the cup's texture considerably.

Roast date signals freshness. Ogawa Coffee's Coffee Textbook also lays out how flavor changes over time after roasting. A general benchmark is 2–3 weeks post-roast, though light roasts sometimes settle a touch earlier and dark roasts a touch later. A visible date on the bag often signals the roaster's commitment to the beans themselves.

Grind size or equipment compatibility notes matter too, quietly. Whole bean vs. ground, and if ground, then paper drip vs. French press—this affects extraction. For hand-drip baseline, the 1:15 ratio mentioned earlier works well: 15g bean to 225g water lands a ready cup at roughly 180–195g, a single serving. When label info extends to equipment assumptions, reproducibility jumps a level.

A Common Misconception: Origin ≠ the Whole Story

"Ethiopia is floral," "Brazil is approachable," "Colombia is balanced"—handy shorthand at first. Yet choosing beans on this framing alone lets mismatches bloom. Origins do have character, but roast level reframes what shows, and processing method shifts the very texture of aroma.

Take Ethiopia: washed versions lean floral and citrus-forward, while natural versions foreground blueberry or lychee—sweet, fruit-heavy character. "Ethiopia" alone masks that huge swing. Brazil follows suit: medium roast lets nutty and chocolatey ease surface; dark roast deepens the cacao and bitter edge, even changing milk compatibility. Miss this, and you overlook that entire range.

Research backs the instinct. The Hasegawa sensory work showed origin character emerges most clearly in the medium roast band. Brazil reads nuttier there, Colombia and Guatemala show acid character, Ethiopia reads floral. Conversely, roasts too light or too dark let roast-driven acidity or char flood the foreground. Grasp this, and phrases like "I expected less bitterness from a 'light'" or "that famous origin felt ordinary" start making sense.

The author's read: origin is always just the flavor direction, never the flavor blueprint. Colombian medium roast washed stacks bright acidity and clarity pleasantly, but the same Colombia as full city natural frontloads muscovado sweetness and a grounded body—a different cup. Same origin label, separate landscape. This perspective makes label-reading itself richer.

Storage and online shopping logistics sit in a separate piece (Coffee Bean Selection Guide), but the takeaway here is: reading the three axes as one system lifts your bean-buying resolution immediately.

First Steps: Flavor Tendencies by Origin

One-Line Summary per Origin

Think of origin names as your first map, not a flavor guarantee. A loose grip goes: Ethiopia reads floral, berry, citrus; Brazil reads nutty, chocolate; Colombia and Guatemala read bright acidity + sweetness balance; Indonesian-type coffees read weight and spice. That frame gets plenty of mileage.

Ethiopia shines when roasted light to medium—aromatic outlines stay crisp. Washed versions show jasmine, citrus, tea-like clarity; naturals lean blueberry, lychee, ripe fruit sweetness. That swing is captivating. The author often grabs an Ethiopian light roast for an easy morning cup—lemon peel acidity and jasmine aroma align the mental noise downward.

Brazil anchors on nutty, chocolate, muscovado reassurance. Acidity sits mild, and medium-to-dark roasts yield the "real coffee" roundness many seek. No flash, but a low-fatigue daily drink. Milk keeps its shape, welcoming the café-au-lait crowd.

Colombia and Guatemala offer bright acidity + sweetness marriage. The acid doesn't bite—citrus brightness with caramel-ish sweetness stacks neatly. Medium roast lets fruit and body coexist; "I don't want to lean hard into acidity or bitterness" slides in.

Indonesian—say Sumatra—sometimes shows low-centered body, earthiness, herb-and-spice hints. A weighty, deep-finish appeal to thickness lovers. Character fronts solemn, but roast and processing shift it; some lots land with cleanliness inside the depth.

Lock this table in mind: origin labels snap into flavor contours quickly. For finer origin comparison, pairing with Coffee Bean Origins: Comparison and Selection smooths the connection.

The Exception Prove the Rule: Ethiopia Dark-Roasted Turns Bitter

Key here: don't treat origin as a fixed personality. Ethiopia summons "flowery," "berry," yes—but dark roast repaints it. That floral top note sinks; roast bitterness, cacao, smoke step forward. Dark-roasted Ethiopia yields real bitterness.

Brazil reverses the principle: Brazil normally reads nutty-chocolate, yet a lighter roast sometimes shows citrus brightness and light sweetness. Colombia too—medium reads balanced, light pulls acidity, dark leans caramel or bitter-caramel. Picking by origin alone tosses this variance overboard.

Processing layering adds texture. Ethiopian washed stays jasmine-citrus tight; same Ethiopia natural swings blueberry, lychee, jam-sweetness. Origin alone loses that gap. Add elevation or varietal detail, and the same country feels like separate coffees.

The author compares at 15g to 225g (1:15) at home. This ratio keeps real volume around 180–195g, letting differences surface plainly. Same Ethiopia: light roast makes flower and citrus the lead; dark roast lets bitterness and roast grip the bones. The origin's pull doesn't vanish—what fronts changes.

Flow: Japan's Top Three Suppliers—Brazil, Vietnam, Colombia (≈3/4 of imports) → All Japan Coffee Association

Japan's coffee trade moves 360,287 metric tons, with the top three sources being Brazil, Vietnam, Colombia. These three cover about ¾ of inbound volume, so your everyday cup—supermarket drip, café blend—sits on this foundation (source: All Japan Coffee Association statistics, accessed 2026-03-14).

Brazil dominates partly because its nutty-chocolate ease works as a base alone or in a blend. Colombia brings bright-acidity sweetness versatility across roasts—very handy. Vietnam brings heavy robusta flow, powering thick bitterness and body, the backbone of instant and deep-roast ground coffee. Your morning "serious bitter coffee" reflects this import mix directly.

Know this flow, and "Brazil," "Colombia" tags make sense at checkout. Land these two origins' tastes first, then branch to Ethiopia or Indonesian—the gap becomes graphic. Tracing origin names beats skimming them; body-learn the everyday suppliers, and bean-shopping speed jumps.

The Same Origin Changes with Roast Level: How Acidity, Bitterness, and Aroma Shift

The Eight-Step Roast and Flavor Movement

Roast level rewrites the same origin into something fresh. If origin is "aroma direction," roast level is "the taste skeleton." The baseline eight: Light, Cinnamon, Medium, High, City, Full City, French, Italian. Light–Medium read light-roast, High–City medium-roast, Full City–Italian dark-roast.

Flavor swings are plain. Light-side acidity and fruit leap forward; aromatics go floral, citrus, berry—airy. Medium brings acidity down a notch, sweetness and balance come clear, caramel and nutty roundness surface. Deeper, bitterness and body thicken; cacao, bitter-caramel, smoke-tinged finish center.

This isn't theory-only. Hasegawa's research had 17 panelists score 20 samples (4 origins × 5 roasts) with 28 words, showing acidity gentling as roast advances, bitterness and body climbing. Intriguingly, origin character surfaces best in the medium-roast band. Too light, acidity dominates; too dark, roast floods the foreground. That middle band is where origin "reads truest."

The author felt this hard comparing the same Ethiopian natural at different roasts. Medium roast? Blueberry sweet-tart leads, aroma lifts top. Full city? Outline sinks, dark-chocolate finish stays. And extraction tuning pushes it further. Drop water from 92°C to 88°C, and sharp acidity softens, fruit-over-sweetness flips to jam-sweetness. Roast is no static label—it's half the conversation with extraction.

Leading yourself through roast stages first makes those "City" or "Full City" tags on bags speak as flavor forecast, not jargon. For deeper roast-degree work, Coffee Bean Roast Level Selection Guide or Light vs. Dark Roast Comparison locks the axis steady.

Coffee Bean Flavor Characteristics by Origin and Roast Level

Academic Presentations & Papers

hasegawa-flavor.co.jp

Roast Level × Right-Fit Person Quick Reference

Roast level isn't "better or worse"—it's "who lands hardest on this." Acidity or bitterness preference matters, sure, but so does whether you chase aroma joy or want daily, fuss-free easiness.

Roast Level	Flavor Center	Aroma Direction	Best For
Light–Cinnamon	Acidity sharp, fruit bold	Floral, citrus, berry	Wine-like lift and floral intrigue lovers
Medium–High	Acidity + sweetness coexist	Fruity, caramel	Light-roast intrigued but sharp edges are no
City	Balanced	Nut, caramel, soft fruit	Acid-bitter non-partisan seekers
Full City	Bitterness + sweetness stacked	Cacao, roast, bitter-caramel	Body-chaser minus scorched-only dark
French–Italian	Bitterness, weight, long finish	Smoky, bitter, roast	"Real coffee" power, milk-friendliness first

For newcomers, medium roast usually lands easiest. Acidity doesn't rage, bitterness doesn't hurt, works black or with milk. Colombian or Guatemalan City-range lets brightness and sweetness stack neatly—a great calibration point.

Light-roast fit is usually clear-cut. If jasmine, lemon, berry from washed Ethiopian or Kenyan origins call you, Light–Medium is a weapon. After nuttiness, chocolate, muscovado ease, darker Brazilian or blended roasts deliver.

Interplay with Extraction Parameters

Roast doesn't stand alone—water temperature, ratio, grind reconfigure impression. This understanding lets you split "the beans were wrong" into "extraction mismatched the roast," a sharper read.

The author leans on 15g bean to 225g water (1:15). This ratio makes flavor depth visible; light-roast aroma and dark-roast body both read clearly. Real pour roughly 180–195g, one-cup-sized for comparison work. From here, adjust temperature or grind size by roast, and flavor reading stabilizes.

Light roasts: aroma and acidity calibration is focal. Higher water temps open floral broadly, fruit outlines sharpen, but miss and you catch harshness and tannin too. Drop the temp slightly, and the same bean softens—acidity quiets, sweetness surfaces. Ethiopian natural, as noted earlier: 92°C hits blueberry-acid sharp, 88°C swings jam-sweet. Roast is a fixed label; extraction is the conversation.

Medium roasts tolerate wide tweaks—the "chattiest" band. City-adjacent beans grow thicker if temps nudge up, gain clarity if temps drop. Origin and roast both stay visible, making this band the practice ground for reading roast itself. Hasegawa's medium-roast origin visibility echoes extraction reality cleanly.

Dark roasts aren't about raising bitterness—it's about not trashing it. Full City onward, high temps and too-fine grinds let scorch-flavor trump cacao. Grind coarser, temp-down, and roast's sweetness—muscovado, bitter-chocolate—surfaces within the strength. Dark roast forgives lazy brewing; careful work reveals cleanliness amid intensity.

When you buy roast-variant single origins, lock ratio, then nudge only temperature, and the shift map surfaces cleanly. Roast-reading skill isn't memorizing bag terms—it's naming whether acidity-bitter-aroma fronted and how, then replicating it. That skill makes origin and roast shift from spec sheet to flavor blueprint.

Washed, Natural, Honey—What's Different

Flavor Tendency Lineup

Processing method, paired with origin and roast, lifts prediction accuracy way up. A bag saying "Ethiopia" and "medium roast" still swings wide based on whether it's washed, natural, or honey. Cup texture rewrites.

Washed: fruit removed, beans rinsed and dried. Flavor outlines settle cleanly—clean, bright reads reliable. Clear acidity, snappy finish, citrus- and white-flower aromatics show. Light-to-medium roasts unlock most. Colombian or Guatemalan washed: "sweetness without weight" sticks instantly.

Natural: whole cherry fermented and dried. Fruit richness loads in—fruit, sweetness, body surge. Berry, tropical fruit, red wine, jam aromatics surprise; when it lands, very lush. Paper-trained palates sometimes balk at the "fermented fruit density"—love-it-or-leave-it split.

Honey occupies the middle. Mucilage (the sticky sugar-layer inside the fruit) stays through drying—amount matters for final sweetness and mouthfeel. Flavor-wise: not as clean-slicing as washed, not as fruit-forward as natural. Sweetness and balance align—honey, yellow stone fruit, soft caramel roundness typical.

Quick translation: washed is "clean-lined taste," natural is "saturated-color taste," honey is "sweetness flow that feels organic." Label knowledge alone makes pre-sip imagination land more often. ilmii Processing Guide leans this framing closely.

What's the Difference Between Natural and Washed Coffee? Understanding Processing Methods

Coffee processing methods include natural and washed. Learn how each method impacts coffee flavor and taste. Natural process highlights fruit and sweetness, while washed showcases clean, bright flavors. Understand the differences in processing methods.

ilmiioroastery.com

Best Entry Gates for Beginners?

First-time processing awareness? Washed or honey opens easiest. Washed outlines flavor cleanly—"acidity," "sweetness," "finish cleanliness" register separately and simply. Roast-level differences from earlier sections sync naturally; where does it brighten, where does bitterness emerge? Easy-read ground.

Honey lands too. Sweetness stands clear without natural's personal-statement kick, works black or milked, rounds easily. The author reaches for honey-processed late-day milk pours—roast-born cacao stacked with process-born soft sweetness yields dessert-calm ease.

Natural hits hard—impression sticks fast, yet as a first-timer's cup, the surprise looms large. Ethiopian natural especially: blueberry or strawberry-jam aromatics rise, making some think "this is coffee?" right away. Some jump in headfirst; others freeze expecting "clean." So natural isn't to skip—it's a stronger-character entry gate.

Origin × Processing Archetypes

Origin plus processing method sharpens taste forecast sharply. Ethiopian washed swings jasmine, lemon, white grape—airy, bright, clarity-lover-proof. Ethiopian natural flips: berry, tropical fruit, jam-sweet frontstage, same-country feel worlds apart.

Brazil—origin-wise nutty-chocolate-safe—reads even more neatly washed, gains coil and milk-match with honey or pulped-natural lean. The deep-roast ease stays iron-safe.

Colombian or Guatemalan washed might be the reference pairing for learning processing. Citrus-acidity plus caramel-sweetness flow runs stable; "clean and friendly" made concrete. From there, extend to natural or honey and watch preference emerge—which direction of character calls?

This axis stacking—origin × processing × roast—cuts real misses lower than origin alone. Lab-level, roast-axis-anchored.

No-Fail Selection Chart

Use-Case Entry Points

This is your quick-decision chart when the shelf spins. The author finds settling "how do I sip?" first drops miscalculations fast. Black-only or milk-sometimes? That alone narrows roast and process sharply.

1. Black-main or milk-blend fork first.
2. Next, acidity-favor, balance-seek, or bitterness-body-hunt?
3. Then pick origin × roast × process as one set.

Black morning-light drinker, acidity-way? Ethiopian washed, light–medium roast wins obviousness. White-flower and citrus pop, finish clears—morning-skull-noise quiets. Floral without fruit-chaos, that combo lands.

Black, no hard lean acid or bitter, steady one-cup? Colombian medium roast anchors. Washed reads clean; honey adds soft thickness. Both build "baseline taste" easily. Day or evening, food or dessert, milk optional—this band forgives.

Bitterness-body-real or milk-first? Brazilian medium-dark roast holds steady. Honey or natural suit it, nut-cacao-muscovado-weight jumps. Milk doesn't dilute; dessert-friendly satisfaction lands. Morning's "strong cup" here too.

Branches compressed:

Sipping Mode · Lean	Sweet Pairing	Taste Feel
Black, morning, acidity-yes	Ethiopia × Light–Medium Roast × Washed	Floral, citrus, clear
Black, middle-road	Colombia × Medium Roast × Washed or Honey	Sweet, bright, balanced
Milk-yes, bitterness-body	Brazil × Medium-Dark Roast × Honey or Natural	Nut, chocolate, muscovado, thick
Black, dessert-mode	Brazil or Colombia × Medium–Medium-Dark × Honey	Sweetness, roundness, soft body
Aroma-adventurous	Ethiopia × Light–Medium × Natural	Berry, jam-feel, bold personality

The author's gut: following this chart cuts "origin-only buyers end up surprised" down hard. For sharper hits, online shops' roast-date and grind picks matter. Grind method depth sits in Coffee Bean Storage and Selection, post-buy handling tips there too.

Record Template

Elevate pick accuracy: log taste on four axes only. Skip chasing every flavor descriptor upfront; anchor acidity, bitterness, aroma, body solo—your baseline crystallizes. Next buy? Translates straight.

Record short. Ethiopian light-ish "acidity 4, bitterness 1, aroma 5, body 2"; Brazilian medium-dark "acidity 1, bitterness 4, aroma 3, body 5." Add black or milk, morning or dessert, and next-pick speed rockets.

Pile bean-info into origin, roast, process, roast-date, grind-size (or equipment fit). Grind-size gets skipped easy, yet paper vs. French mesh differently—impression sways. Whole bean = freedom; pre-ground = equipment-fit pick-key. Shop's roast-date visibility and grind-choice matter.

Simple template:

Item	Example Record
Origin	Ethiopia, Colombia, Brazil
Roast Level	Light, medium, medium-dark
Process	Washed, honey, natural
Roast Date	Bag display date
Grind	Whole, paper-drip fit, medium-fine
Sip Mode	Black, milk
Scene	Morning, post-meal, dessert
Acidity	1–5 scale
Bitterness	1–5 scale
Aroma	1–5 scale
Body	1–5 scale
One Remark	Citrus sharp, muscovado-ish, finish long

Logging teaches: "favorite bean" doesn't pop—favorite conditions do. Not "Ethiopia is it" but "light–medium washed's clarity is it"; not "Brazil is it" but "medium-dark honey's soft sweetness is it." Origin shifts, shop shifts—pick-skill stays. Finer origin dive: Coffee Bean Origins: Comparison and Selection or roast deepening with Coffee Bean Roast Level Selection Guide thread naturally.

100g × 3-Variety Strategy and Budget Feel

First comparison? 100g in three flavors misfires least. One bag-heavy misfire beats piecemeal learning cycles. Three side-by-side, same recipe: differences pop at once. "Acid-thought" vs. actual "aroma-centric" or "body-over-bitter" reads crystallize in one sitting—way faster than solo.

Split shape: acidity-frame, balance-frame, bitter-body-frame. Concretely, Ethiopian washed light–medium, Colombian medium, Brazilian medium-dark honey or natural. Origin-roast-process spreads neatly; comparison-teaching gold.

Money-wise: as bean prices tick higher, small-lot testing matters more. ilmii roastery stats logged 2025 arabica at 9.01 USD/kg, robusta at 5.24 USD/kg—+82% and +30% year-on-year. Markets like this: trial-100g beats big-bag misfire math (source: ilmii, accessed 2026-03-14; futures-vs-spot-price method difference noted).

Scale later, once baseline taste locks. This angle overlaps Coffee Bean Online Shop Guide, but FAQ-core: origin alone doesn't finalize picks, whole bean beats ground, roast-date and storage reshape flavor—three-pillar base.

Testing this way becomes taste-baseline-building, not just a tasting. Log acidity-bitterness-aroma-body while three-cup-comparing, same recipe—self-preference snaps clear. Next bean-buy? Base-taste set; origin-chasing surrenders to condition-hunting. Finer origin: Coffee Bean Origins: Comparison and Selection; or roast-sight: Coffee Bean Roast Level Selection Guide thread in naturally.

How to Choose Coffee Beans

Origin and Roast Level Features, Use-Case Picks

ilmiioroastery.com

Core Recipe for Your First Bag's Best Pour

Lock a baseline ratio first—fastest growth path. Hand-drip: 15g bean, 225–240g water, 85–92°C, ~3:00 extraction, medium grind (sugar-grain-sized). Ratio zones to 1:15 ballpark, and your cup lands ~180–195g—one-serving-sized, flavor-variance-readable.

The author opens unfamiliar beans at 90°C, medium grind, 3:00. If acidity spikes forward, drop water 2°C. Just that shift softens citrus-sharp into round-sweet—back-taste sweetness surfaces. First bag: recipe fixed + tiny tweak beats every-time-different.

Step by Step

15g bean + 225g water anchors: 1:15 ratio stays not-too-thick, not-too-thin, origin-signature visible. Real-cup output hovers 180–195g—morning one-cup, right-sized.

Simple: set beans in paper-filter dripper, grind medium, smooth the surface. Water temp: aim 90°C ballpark first. Light-roast aroma-burst? 90–92°C. Bitterness or acid-edge-soften needed? 85–88°C range.

Wet all grounds light first, then multi-pour to 225–240g total. Target extraction: ~3:00. The magic: same pour-speed each round. Bean-difference clears vs. technique-wobble.

This concentration sits right for house drip—black-palatable, milk-compatible. First bag: recipe-fixed over multiple cups, then nudge one element—flavor outline pops clearly.

Troubleshoot by Symptom

Off-taste? Hit bean amount, grind, temp, time in sequence—one per try, or cause hides.

Symptom	Bean Amount	Grind	Water Temp	Extraction Time
Too strong	Reduce	Coarsen	Lower	Shorten
Too weak	Raise