Worka Chelbessa, Ethiopia

The V60 scores 88/100 here because its thin paper filter and open geometry let Worka Chelbessa's fragile volatile aromatics pass through without stripping them. The recipe targets 450μm — a full 50μm finer than a default light-roast V60 grind — because this Gedeb Ethiopian heirloom grinds harder and more brittle than Bourbon or Caturra, producing elevated fines that increase hydraulic resistance. The finer target grind compensates for the fact that the elevated fines from Ethiopian heirlooms disproportionately affect flow rate — the finest particles disproportionately affect flow rate, requiring careful calibration of the overall grind setting. The 94°C brew temperature compensates for light roast's lower solubility — at 2,051m, the bean is dense with accumulated solubles from slow cherry maturation. The slightly tighter 1:15–1:16 ratio (versus a standard 1:16.5) keeps TDS up where the citrus and floral compounds register.

The Kalita Wave scores 88/100, matching the V60, because its flat-bottom geometry and three-hole restricted drain create slightly more even extraction than the V60's cone at the cost of some flow-rate control. For Worka Chelbessa's elevated-fines profile, that controlled drawdown is a modest advantage — fines don't all settle at the bottom of a cone and slow the drain asymmetrically. The recipe runs 480μm, 30μm coarser than the V60 recipe, because the Kalita's restricted drain already slows flow; the Ethiopian heirloom's fines do the rest. Temperature holds at 94°C and ratio at 1:16–1:17. One practical note: Kalita's paper walls collapse if poured directly — keep the pour away from the filter edges, which matters more with fines-heavy Ethiopian heirlooms where filter contact can cause sealing and stalling.

The AeroPress scores 82/100 for Worka Chelbessa, reflecting a genuine tradeoff: the pressure and short steep produce a concentrated extraction, but the immersion format works differently than pour-over for a high-altitude Ethiopian. The 350μm grind — 50μm finer than default — compensates for the 1-2 minute brew window by maximizing surface area for this dense, light-roasted bean grown at 2,051m. The finer grind accounts for both the light roast density and the altitude, with a slight offset for the Ethiopian heirloom variety's grinding characteristics. At 85°C, you're extracting through the citrus and sweetness zones while the lower temperature helps keep the bright acidity in check rather than pushing it toward harshness. The 1:12-1:13 ratio keeps concentration high, producing a punchy, intense cup.

The Clever Dripper scores 82/100 because it splits the difference between immersion and percolation — the valve holds water against grounds during the steep, then releases through the paper filter. For Worka Chelbessa light, this matters: the extended contact time during the steep phase gives this hard, dense Ethiopian heirloom more time than a V60's continuous pour allows, improving extraction evenness without the fines-in-cup problem of French press. The recipe uses 480μm, with the light roast density and high altitude driving the grind finer while the Ethiopian heirloom variety's fines behavior adds a slight coarser offset. At 94°C and 1:15–1:16, you're targeting extraction into the sweetness zone where this washed Gedeb bean's citrus and floral notes balance. The valve release timing matters: let the steep complete before releasing to avoid a diluted draw from partially saturated grounds.

Espresso scores 81/100 for Worka Chelbessa light — high enough to be worth pulling, but the combination of Ethiopian heirloom genetics and light roast creates real complexity to manage. The recipe targets a wide 1:1.9–2.9 ratio rather than a standard 1:2 because light roast espresso needs longer extraction to compensate for low solubility — the harder cell structure and less-developed Maillard compounds mean you need more water through the puck to reach 18%+ yield. The grind at 200μm is 50μm finer than a default espresso recipe, driven primarily by the light roast's density and the high altitude at 2,051m. The Ethiopian heirloom variety actually offsets 10μm coarser to account for its elevated fines production — those fines increase puck resistance naturally, so the overall grind doesn't need to be as fine as the roast and altitude alone would suggest. The 93°C brew temperature protects fragile volatile aromatics. Preinfusion is strongly recommended — it saturates the light-roast puck before full pressure engages, reducing channeling.

Moka Pot scores 79/100 — the lowest pressure method on this bean — because its ~1.5 bar extraction and heat-from-below design create uneven extraction that doesn't suit a light-roasted Ethiopian heirloom well. The base chamber water is capped at 94°C (using pre-boiled water per Hoffmann's method) — at 2,051m, the bean's volatile aromatics are fragile, and the moka pot's tendency to overheat during the final sputtering phase risks cooking off the citrus and floral compounds. The grind lands at 300μm — 50μm finer than default — driven by the light roast's density and high altitude, with a slight coarser offset for the Ethiopian heirloom variety's elevated fines production. Those fines matter more in the moka basket because they can block flow and cause uneven extraction at low pressure, which is why the variety adds coarsening rather than pushing finer. The 1:9–1:10 ratio produces a concentrate rather than a sipping strength — dilute with hot water for filter-equivalent strength.

French Press scores 76/100 for this bean — the lowest among the filter methods — because the metal mesh passes insoluble oils and fines into the cup, and those fines are the problem with Ethiopian heirloom beans specifically. Gagné documents that Ethiopian heirlooms produce more fines than almost any other origin due to harder, more brittle bean structure. In a French press, those fines don't get filtered; they continue extracting in the cup, accumulating bitter compounds from the still-present coffee bed. The recipe targets 950μm — 50μm finer than a standard French press default, still applying the Ethiopian heirloom's –50μm net modifier — because even at this coarse range, the elevated fines from this bean will create adequate extraction without the coarse particles going underextracted. Temperature caps at 94°C (altitude ceiling rule). The 1:14–1:15 ratio is slightly tighter than pour-over to compensate for the less-efficient immersion extraction.