Dark Roast
by December Dripper for December Dripper original source (bettr.coffee)
Bettr Coffee's guide presents this gentler profile for December's dripper, pairing cooler brewing with restricted flow. It seeks sufficient sweetness and body while limiting the bitter, roasty extraction these coffees can yield.
Before you start
You need
- December Dripper
- Scale
- Water at 88 °C (190 °F)
Notes from December Dripper
Brew at 88°C (190.4°F) and keep agitation minimal after the bloom. Start fully closed, then use the first restricted setting for the main drawdown. If roast bitterness persists, coarsen slightly; if the cup is flat, raise extraction cautiously.
Steps · 3:00
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Step 1 of 5, 0:00until 0:08 40 g
Bloom. Turn the base to shut the flow. Pour in a spiral to 40g (1.4 oz). Let it bloom.
Spiral 5 g/s · 8s 88 °C Valve: closed
-
Step 2 of 5, 0:30until 0:35
Turn the base to a restricted flow.
Valve: partially open
-
Step 3 of 5, 0:35until 0:53 130 g+90
Pour in a spiral to 130g (4.6 oz).
Spiral 5 g/s · 18s Valve: partially open
-
Step 4 of 5, 1:05until 1:27 240 g+110
Pour in a spiral to 240g (8.5 oz).
Spiral 5 g/s · 22s Valve: partially open
-
Step 5 of 5, 3:00
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 3:00. If not, change just one thing in the next cup:
- Past 3:40? Grind coarser
- Done before 2:20? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
Something else? Ask with this recipe and your numbers already filled in. Ask
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Step 3
130 g
+90 g add water
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