I knew I had a research article in a folder somewhere about the topic, but I had to go and search and re-organise my files - rabbit hole. Hope this helps. Natural vs Washed Coffee The difference in taste profile between natural (dry) processed coffee and washed (wet) processed coffee comes down to how the coffee cherry’s pulp is removed and how the beans are dried. These processes significantly impact the flavors in the cup: Natural Processed Coffee 1. Processing Method: The whole coffee cherry is dried with the fruit intact before the seed (bean) is removed. 2. Taste Profile: • Fruit-forward: Strong, bold flavors of ripe fruit, berries, or tropical fruits. • Sweetness: Often higher, with syrupy or jammy sweetness. • Body: Fuller-bodied and heavier in texture. • Acidity: Lower or muted acidity, though it can vary. • Complexity: Flavors can be wild and unpredictable, sometimes with fermented or wine-like notes. 3. Common Origin Examples: Ethiopian or Brazilian naturals are famous for their fruity and winey flavors. Washed Processed Coffee 1. Processing Method: The coffee cherry is depulped, fermented, washed to remove mucilage, and then dried. 2. Taste Profile: • Clean and crisp: Clarity of flavors with distinct notes. • Acidity: Higher, brighter acidity (e.g., citrus, green apple, or floral). • Sweetness: Balanced, but often less intense than naturals. • Body: Lighter and more delicate mouthfeel. • Consistency: Predictable and less wild compared to naturals. 3. Common Origin Examples: Washed coffees from Kenya, Colombia, or Guatemala are known for their bright, clean profiles. Summary: • Natural Process: Bold, fruity, heavier body, lower acidity, potentially wild or funky. • Washed Process: Clean, crisp, bright acidity, lighter body, predictable flavors. Both methods bring out unique aspects of the coffee, and the “best” choice often depends on personal taste and the coffee’s origin.

@Nicky Hughes thank you.

@Mark Paradis apologies for the confusion. It’s an phone app to manage your coffee brews and equipment.

That is awesome. Well done.

Pour-over for me too, using light roasted beans. No milk, no sugar.

I don't favour cold coffee either. I have to say I will also leave my V-60 to cool down and still enjoy it. Strange, because I don't like a cold Americano - it has to be done with a bit of hot milk for me. I will certainly try the Japanese pour-over iced coffee this summer.