Coarse Grind Coffee Challenge: Does This Recipe Work?

It Smells Better Than It Taste — a quiet coffee newsletter where I share what I'm learning about coffee, curiosity, and daily rituals, this channel is an extension of that space: https://www.itsmellsbetterthanittaste.com/ Everyday Beans is about finding joy in coffee: one cup at a time. I’m an engineer turned roaster, a self-proclaimed mad scientist behind the brewer, and someone endlessly curious about coffee: and life. I share my wins, misses, and discoveries so you can explore your own journey through coffee. Is it possible to brew tasty coffee with an extremely coarse grind? I'm putting coffee brewing rules to the test with a V60 challenge that shouldn't work—but does. Using coarse ground beans, a 1:12 ratio, 200°F water, and multiple pulse pours, I'm proving that recipe flexibility beats rigid coffee rules every time. This experiment shows that even when you're faced with brewing restrictions or challenges, understanding your toolbox of techniques—temperature, ratio, pour method—lets you make great coffee no matter the situation. The result? A lively, balanced cup that proves trusting your palate and adjusting your recipe matters more than following conventional wisdom. Coarse grind V60 brewing challenge with 20g coffee Testing 1:12 ratio vs typical 1:15 for concentrated extraction 200°F brewing temperature to maximize flavor extraction Multiple pulse pour technique for even extraction Adjusting recipes for light, medium, and dark roast differences Why your palate matters more than gadgets and measurements What coffee brewing challenges have you faced? Have you ever had to work with less-than-ideal grind sizes? Drop your experiences in the comments—I'd love to hear how you've adapted your recipes to make great coffee in unexpected situations. What would you change about this recipe? Would you try sweeter extraction at 185-190°F or stick with the brighter profile at 200°F? Let me know what you'd experiment with next. TIMESTAMPS: