Dark Roast
Open in appAdapted from SCA coffee standards for dark roast, this French press method moderates extraction with cooler water, a coarser grind, and a shorter steep. The goal is full body and roast sweetness without an acrid or bitter finish.
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Parameters
- 28 g
- Coffee
- 500 g
- Water
- 1:17.9
- Ratio
- 90 °C
- Temp
- 9 extra coarse
- Grind
- 3:50
- Total
- ~500 ml
- Yield
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Method
3:50 · total-
Pour 1 / 50:001m27s
Pour 500g.
+500g→ 500g 6g/s 1m 23s 90°C -
Swirl 2 / 51:274s
Stir gently.
-
Steep 3 / 51:312m14s
Let it steep.
2m 14s -
Press 4 / 53:455s
Press down slowly and evenly.
-
Done 5 / 53:50
Brew complete.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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Definitions, ratios and protocols behind this recipe.
- French press The French press is the cleanest expression of the immersion idea: ground coffee, hot water, a metal mesh, and time. The mesh holds everything bigger than ~150 microns; everything smaller — fines and oils — passes into the cup. That single design choice is what gives the French press its character.
- How coffee is roasted Roasting is the chemistry that turns a green seed into something that tastes like coffee. A green bean is dense, vegetal, and sour — undrinkable in any meaningful sense. Heat applied for the right amount of time transforms it into the aromatic, brown, brewable thing on the shelf. Almost everything you taste in a finished cup was either created or shaped during the eight to fifteen minutes the bean spent inside a roaster.
