Dark Roast

Bee House Misc pourover by Bee House

With no author or external source identified, this dark-roast Bee House recipe uses lower-temperature brewing to suit readily soluble coffee. Restricted flow develops body and sweetness while the cooler extraction limits bitterness.

1:15 Ratio

3:00 Total

16g Dose

88°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 3:00
Total: ~240 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:00 · total

Bloom 1 / 4
0:00

35s

Pour in a spiral to 30g. Let it bloom.

+30g→ 30g Spiral 6g/s 5s 88°C
Pour 2 / 4
0:35

30s

Pour in a spiral to 130g.

+100g→ 130g Spiral 5.6g/s 18s
Pour 3 / 4
1:05

1m55s

Pour in a spiral to 240g.

+110g→ 240g Spiral 6.1g/s 18s
Done 4 / 4
3:00

Finish when the coffee stops dripping.

Notes

Let the kettle settle to 88°C and use a slightly coarser grind than for light roast. Keep agitation modest, especially late in the brew; if roast bitterness persists, shorten contact by grinding coarser rather than pouring around the bed.

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