Dark Roast
Low temperature brew for dark roasts. Use a more restricted valve setting for slower, gentler extraction.
- Chocolate
- Caramel
- Full-bodied
- Dark roast
- Standard
- Beginner
- Total
- 3:00
- Ratio
- 1:15
- Coffee
- 16 g
- Temp
- 88 °C
The Dark Roast recipe by December Dripper for the December Dripper uses 16 g of coffee and 240 g of water (1:15 ratio), at 88°C, with a target brew time of 3:00.
Parameters
- 16 g
- Coffee
- 240 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 7 medium coarse
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Valve at position 0. Pour 40g.
+40g 8s Slow -
0:35Pour
Open to position 1. Pour to 130g.
+130g 18s Slow -
1:05Pour
Pour to 240g.
+240g 18s Slow -
3:00Done
Drawdown complete.
Notes
More December Dripper recipes
-
Five Increasing Pulses
1:15by Bettr Coffee
- Balanced
- Sweet
Total 2:45 Temp 93°C -
Classic Immersion
1:15by December Dripper
- Chocolate
- Caramel
Total 4:00 Temp 95°C -
Hybrid Method
1:15.6by December Dripper
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Iced
1:10by December Dripper
- Citric
- Fruity
Total 2:30 Temp 96°C -
Quick Immersion
1:16.7by December Dripper
- Chocolate
- Caramel
Total 2:30 Temp 93°C
Other Misc pourover methods
More by December Dripper
-
Classic Immersion
1:15December Dripper
- Chocolate
- Caramel
Total 4:00 Temp 95°C -
Hybrid Method
1:15.6December Dripper
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Iced
1:10December Dripper
- Citric
- Fruity
Total 2:30 Temp 96°C -
Quick Immersion
1:16.7December Dripper
- Chocolate
- Caramel
Total 2:30 Temp 93°C -
Large Batch Stage 3
1:17December Dripper
- Balanced
- Sweet
Total 3:45 Temp 96°C
Original source
Recipe by December Dripper, published at bettr.coffee.
Next step
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100g
+50g Add water