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Dark Roast

by Specialty Coffee Association French Press 3 Cup

Adapted for dark roast beans in a small French press. Lower temperature and shorter steep time prevent over-extraction and bitterness.

  • Chocolate
  • Caramel
  • Nutty
  • Full-bodied
  • Dark roast
  • Standard
  • Beginner
Total
3:20
Ratio
1:17.9
Coffee
14 g
Temp
88 °C

The Dark Roast recipe by Specialty Coffee Association for the French Press 3 Cup uses 14 g of coffee and 250 g of water (1:17.9 ratio), at 88°C, with a target brew time of 3:20.

Parameters

14 g
Coffee
250 g
Water
1:17.9
Ratio
88 °C
Temp
9 coarse
Grind
3:20
Total
1
Servings
Grind · 9/10 · coarse
FINE COARSE

Method

3:20 · total
  1. 0:00
    Pour

    Pour all 250g of water. Stir once gently.

    +250g 10s Slow
  2. 0:10
    Wait

    Place lid on with plunger up. Steep for 3 minutes only.

  3. 3:00
    Press

    Plunge slowly and steadily. Serve immediately.

  4. 3:20
    Done

    Rich, chocolatey dark roast without bitterness.

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.

More French Press 3 Cup recipes

See all French Press 3 Cup recipes →

Other French press methods

More by Specialty Coffee Association

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Original source

Recipe by Specialty Coffee Association, published at sca.coffee.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
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