This research aims to provide a comprehensive analysis of the disparities between manual and mechanical brewing techniques in the context of pour-over V60 coffee preparation. The pour-over method, particularly with the V60 cone, has gained popularity for its ability to highlight the unique flavors of coffee beans. Understanding the nuances between manual and mechanical brewing processes can significantly contribute to refining the coffee brewing experience. The first objective of this study is to thoroughly investigate the differences between manual and mechanical brewing in the pour-over V60 method. Manual brewing typically involves a hands-on approach, where the barista controls various parameters such as water flow, pouring technique, and timing. On the other hand, mechanical brewing employs automated devices to handle these variables. By comparing the two methods, we aim to identify how factors like precision, consistency, and control impact the final cup of coffee. The second objective focuses on exploring the outcomes of V60 coffee by manipulating grind size, temperature, and brew time. Grind size plays a pivotal role in extraction, influencing the rate at which flavors are released. Temperature affects the solubility of compounds, and brew time determines the duration of extraction. By systematically varying these parameters, we aim to uncover the intricate relationships between grind size, temperature, brew time, and the resulting flavor profile in V60 coffee. The study employs a rigorous experimental design, using identical coffee beans to isolate the effects of brewing methods and parameters. Through sensory evaluations and analytical measurements, we aim to quantify the impact of each variable on taste, aroma, acidity, and body in the final coffee cup. Additionally, we will explore any potential interactions between the brewing method and the manipulated parameters. This research contributes to the broader understanding of coffee brewing science and provides practical insights for both coffee enthusiasts and industry professionals. The find- ings have the potential to guide coffee brewing practices, leading to improved techniques and heightened appreciation of the subtleties involved in crafting the perfect pour-over V60 coffee.