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The V60 recipe here sits at 460μm — 40μm finer than the default, driven entirely by the light roast adjustment. Light roasting leaves more intact cell structure and lower solubility, so the grind compensates by increasing surface area. Caturra at 2,000 meters produces a dense bean with elevated soluble concentration, meaning the V60's open flow geometry and 94°C temperature can pull full extraction without stalling. The 1:15.5 ratio anchors strength at the upper edge of the filter coffee range, which is appropriate for this bean's density — you want enough TDS to carry the stone fruit and orange blossom honey aromas that would be washed out at a leaner ratio. The V60's conical bed and spiral ribs allow for faster drawdown than the Chemex, which here is a trade-off: slightly less tea-like clarity, but quicker feedback on your pour consistency.

The Kalita Wave's flat-bottom bed and three-hole drain produce more even extraction than the V60's single-point exit — flat-bottom geometry has been documented to yield more uniform sweetness because there's less bypass channeling at the cone's edges. For this washed Caturra from Nariño, that evenness matters: the stone fruit and tea notes are mid-extraction compounds, and they show up cleanest when the bed extracts consistently from edge to center. The recipe sits at 490μm and 94°C, mirroring the V60 parameters but with a slightly longer 3:00-4:00 target time due to the slower drain design. The 1:16.5 ratio is marginally leaner than the V60 recipe, which compensates for the Kalita's fuller body tendency and keeps the cup from going heavy in a way that would obscure the orange blossom honey aroma.

The AeroPress brews at 85°C using a full-immersion steep, where every ground particle is in constant contact with water for the entire brew window — a fundamentally different extraction approach than drip-through methods. That immersion contact, combined with the pressure plunge, means the AeroPress extracts efficiently even at its standard lower temperature. The 360μm grind (40μm finer than default, adjusted for light roast density) ensures adequate surface area in the short 1-2 minute brew window. The 1:12.5 ratio produces a concentrate-leaning brew that, when consumed directly, delivers the floral and plum notes in a denser form than pour-over methods achieve. The short press time keeps the extraction window tight, preventing the bitter buildup that extended steeping produces.

The Clever Dripper sits at 82/100 by combining immersion steeping with paper-filtered drawdown — a hybrid that gives this bean access to both higher extraction efficiency from full contact and the oil-stripping clarity of a paper filter. For washed Caturra from 2,000 meters, the paper filter portion is the relevant advantage: the delicate stone fruit and orange blossom notes survive better without the oil fraction that would appear in an unfiltered immersion. The recipe uses 490μm and 94°C, identical to the Kalita Wave, because the extraction mechanics are similar once the valve opens. The steeping phase (the Clever's distinguishing feature) provides more even initial wetting than a continuous pour, which helps with this light roast's hydrophobic behavior — freshly roasted light beans resist initial wetting, and immersion bypasses the bloom technique that pour-overs rely on.

Light roast espresso is the hardest recipe in the set — and this Nariño Caturra at 2,000 meters is a particularly demanding candidate. The density score is high, solubility is low, and the shot pressure must extract through both factors simultaneously. The recipe accounts for this with a 1:2.4 ratio (considerably longer than a traditional 1:2), 93°C, and a need for preinfusion. The 210μm grind and 40μm light-roast finer adjustment create a puck with high resistance; without preinfusion, water channels around the hard particles before they saturate. Expect the brightness of the Nariño origin to concentrate intensely — bright fruit acids amplify under 9-bar pressure, and the compounds that contribute floral and honey character in a pour-over will come through as a dense floral-citrus note in the espresso.

The Moka Pot's 1-1.5 bar pressure sits well below espresso's 9 bar, but far above atmospheric — enough to concentrate this light Caturra significantly without the precision demands of espresso dialing. The recipe starts with pre-boiled water (Hoffmann's key instruction), which prevents the bottom chamber from slowly cooking the grounds before pressure builds. At 310μm, the grind is finer than pour-over but coarser than espresso, calibrated for the Moka Pot's lower pressure and longer extraction window. The 100°C chamber temp paired with the 40μm finer light roast grind keeps extraction aggressive enough to pull through this dense Nariño bean. The main risk here is the opposite of espresso's: run the heat too high after the first pour emerges and the bright stone fruit character bakes into a flat, harsh result. Remove from heat at first gurgle.

French Press scores 76/100 for this washed, light-roasted Caturra because the method's fundamental mechanism conflicts with what this bean offers. Immersion brewing with a metal mesh filter passes oils and fines into the cup, adding body — but this bean's primary appeal is tea-like clarity and delicate floral-acid character, not body. The recipe compensates with 96°C water, 2°C above the pour-over temperature, because the coarser 960μm grind has dramatically less surface area and needs hotter water to drive the Noyes-Whitney diffusion equation hard enough for adequate extraction. The 1:14.5 ratio is leaner than the pour-over specs, which acknowledges that immersion with this much surface area and contact time can over-concentrate. Wait the full 5-8 minutes post-press before serving — Hoffmann's counterintuitive finding that grounds settling produces a cleaner cup holds especially true for delicate washed coffees like this.