Dark Roast
Adapted for dark roast beans in a small French press. Lower temperature and shorter steep time prevent over-extraction and bitterness.
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- Coffee
- 14 g
- Water
- 250 g
- Ratio
- 1:17.9
- Temp
- 88 °C
- Grind
- 9 coarse
- Total
- 3:20
- Servings
- 1
Method
-
0:00Pour
Pour all 250g of water. Stir once gently.
+250g 10s slow -
0:10Wait
Place lid on with plunger up. Steep for 3 minutes only.
-
3:00Press
Plunge slowly and steadily. Serve immediately.
-
3:20Done
Rich, chocolatey dark roast without 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 are more soluble and extract faster than light roasts. The lower 88°C temperature and 3-minute steep prevent harsh bitterness. Stir only once at the beginning -- dark roasts need less agitation. If the brew tastes ashy or bitter, try 85°C. If it tastes flat, try 90°C. Serve immediately and decant any excess to avoid continued extraction.
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