Dark Roast Large Batch
Adapted for dark roast beans at large scale. Lower temperature and shorter steep prevent over-extraction across the larger volume.
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- Coffee
- 50 g
- Water
- 900 g
- Ratio
- 1:18
- Temp
- 88 °C
- Grind
- 9 coarse
- Total
- 3:30
- Servings
- 4
Method
-
0:00Pour
Pour all 900g of water. Stir once gently to ensure all grounds are wet.
+900g 20s slow -
0:25Wait
Place lid on with plunger up. Steep for 3 minutes only.
-
3:00Press
Plunge slowly and steadily. Decant all coffee into cups or a thermal carafe immediately.
-
3:30Done
Rich, full-bodied dark roast for a crowd. No bitterness.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Dark roasts extract much faster than light roasts. The 88°C water temperature and 3-minute steep time are essential to avoid harsh, ashy bitterness at this scale. A slightly lower coffee-to-water ratio (1:18) compared to light roast recipes compensates for the higher solubility of dark roasts. Stir only once. Serve and decant immediately -- never leave brewed dark roast sitting on grounds. A thermal carafe is ideal for serving a crowd. If the brew tastes flat, increase temperature to 90°C. If it tastes bitter, decrease to 85°C.
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100g
+50g Add water