Dark Roast

Graycano Misc pourover by Basic Barista

Basic Barista's dark-roast method adapts the heat-retentive Graycano to more soluble coffee with cooler brewing and restrained agitation. The goal is a smooth, sweet cup that preserves roast depth while avoiding harsh bitterness or a drying finish.

1:15 Ratio

3:00 Total

16g Dose

88°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 3:00
Total: ~240 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:00 · total

Before you brew

1 Preheat the brewer with hot water.

Bloom 1 / 4
0:00

40s

Pour 35g in a spiral. Keep the spout close to the coffee bed. Keep the pour gentle. Let it bloom.

+35g→ 35g Spiral 5g/s 7s 88°C
Pour 2 / 4
0:40

30s

Pour in a spiral to 130g. Keep the spout close to the coffee bed. Keep the pour gentle.

+95g→ 130g Spiral 5g/s 19s
Pour 3 / 4
1:10

1m50s

Finish in a spiral to 240g. Keep the spout close to the coffee bed. Keep the pour gentle.

+110g→ 240g Spiral 5g/s 22s
Done 4 / 4
3:00

Finish when the coffee stops dripping.

Notes

Preheat the brewer, then use 88°C water and a coarser grind than you would for a light roast. Keep pours low and gentle so brittle dark-roast particles do not shed excess fines. If smokiness dominates, coarsen or shorten contact; if the result is hollow, tighten the grind slightly.

Original source

Recipe by Basic Barista, published at thebasicbarista.com.

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Basic Barista

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In the cup