№ 579 Cupping 8:00 1:18.2 Barista Hustle
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Dark Roast

Cupping protocol adapted for dark roasts. Lower temperature to reduce bitterness.

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Parameters

Coffee
11 g
Water
200 g
Ratio
1:18.2
Temp
93 °C
Grind
5 medium
Total
8:00
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

8:00 total
  1. 0:00
    Pour

    Pour 200g directly onto grounds. Do not stir.

    +200g 10s slow
  2. 4:00
    Stir

    Break crust with spoon. Skim foam and floating particles.

  3. 5:00
    Wait

    Let grounds settle completely.

  4. 8:00
    Done

    Ready to taste. Slurp from spoon.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Dark roasts extract faster and release more soluble material. Lower water temperature and slightly coarser grind prevent over-extraction. Break and skim at 4 minutes as usual but be gentle to avoid agitating the settled grounds.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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