Light Roast
by December Dripper for December Dripper original source (december.coffee)
This December Dripper recipe uses the open position, a finer grind, and hot water to extract light roasts fully. Three measured spiral pours and a final swirl produce a floral, fruity cup with a clean finish.
Before you start
You need
- December Dripper
- Scale
- Water at 96 °C (205 °F)
Prepare
- Set the December Dripper to the fully open position.
Notes from December Dripper
Set the December to open position for light roasts. The finer grind compensates for faster flow, and the higher temperature ensures full extraction. Light roasts need more energy to develop sweetness.
Steps · 2:45
5 steps · 3 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 5, 0:00until 0:09 40 g
Bloom. Pour in a spiral to 40g (1.4 oz). Let it bloom.
Spiral 4.4 g/s · 9s 96 °C
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Step 2 of 5, 0:35until 1:00 150 g+110
Pour in a spiral to 150g (5.3 oz).
Spiral 4.4 g/s · 25s
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Step 3 of 5, 1:10until 1:32 250 g+100
Pour in a spiral to 250g (8.8 oz).
Spiral 4.5 g/s · 22s
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Step 4 of 5, 1:40until 2:45
Swirl gently.
-
Step 5 of 5, 2:45
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 2:45. If not, change just one thing in the next cup:
- Past 3:15? Grind coarser
- Done before 2:15? 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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It tells you the water for every pour and alerts you with a sound and a vibration; with an Acaia scale, also the grams left to go. When you finish, the cup goes into your journal.
Step 2
150 g
+110 g add water
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