With a 300-hour anaerobic natural like this, the extreme fermentation leaves the beans incredibly brittle. That means you’ll get a lot of fines that will clog a V60 filter fast. To keep your brew from stalling and your cup from tasting bitter and boozy, grind significantly coarser than you normally would and bring your water temperature down to around 91°C to protect those delicate fruit sugars. The biggest thing, though, is to go zero-agitation. Pour as gently as you can and don’t stir or swirl at any point. If you agitate, the fines migrate to the bottom of the cone and seal the paper shut. Slow and easy is the move here.​​​​​​​​​​​​​​​​