Dark Roast
Open in appAdapted for dark roast: lower temperature, shorter steep, and coarser grind.
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Parameters
- 28 g
- Coffee
- 500 g
- Water
- 1:17.9
- Ratio
- 90 °C
- Temp
- 9 extra coarse
- Grind
- 3:05
- Total
- ~500 ml
- Yield
Method
3:05 · total-
Pour 1 / 30:00
Pour all 500g. Gentle stir.
+500g→ 500g Fill gently -
Press 2 / 33:00
Steep for only 3 minutes.
-
Done 3 / 33:05
Plunge and serve immediately.
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.