Dark Roast
Cupping protocol adapted for dark roasts. Lower temperature to reduce bitterness.
- Chocolate
- Caramel
- Light-bodied
- Dark roast
- Long
- Beginner
- Total
- 8:00
- Ratio
- 1:18.2
- Coffee
- 11 g
- Temp
- 93 °C
The Dark Roast recipe by Barista Hustle for the Cupping uses 11 g of coffee and 200 g of water (1:18.2 ratio), at 93°C, with a target brew time of 8:00.
Parameters
- 11 g
- Coffee
- 200 g
- Water
- 1:18.2
- Ratio
- 93 °C
- Temp
- 5 medium
- Grind
- 8:00
- Total
- 1
- Servings
Method
-
0:00Pour
Pour 200g directly onto grounds. Do not stir.
+200g 10s Slow -
4:00Stir
Break crust with spoon. Skim foam and floating particles.
-
5:00Wait
Let grounds settle completely.
-
8:00Done
Ready to taste. Slurp from spoon.
Notes
More Cupping recipes
-
1.4% TDS Target
1:18.2by Barista Hustle
- Citric
- Fruity
Total 15:00 Temp 100°C -
Brazilian Method
1:20- Floral
- Citric
Total 10:00 Temp 93°C -
Comparative Tasting
1:16.7- Citric
- Fruity
Total 8:00 Temp 96°C -
SCA Competition Protocol
1:18.2by Specialty Coffee Association
- Floral
- Citric
Total 8:00 Temp 93°C -
Home
1:18.2by Specialty Coffee Association
- Citric
- Fruity
Total 15:00 Temp 93°C
Other Traditional methods
More by Barista Hustle
Original source
Recipe by Barista Hustle, published at baristahustle.com.
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100g
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