Deep Dark
Kurasu's deep dark roast recipe. Coarse grind and low ratio for an intense, concentrated kissaten-style cup.
- Chocolate
- Caramel
- Full-bodied
- Dark roast
- Quick
- Intermediate
- Total
- 2:20
- Ratio
- 1:10.5
- Coffee
- 19 g
- Temp
- 88 °C
The Deep Dark recipe by Kurasu for the Torch Donut Dripper uses 19 g of coffee and 200 g of water (1:10.5 ratio), at 88°C, with a target brew time of 2:20.
Parameters
- 19 g
- Coffee
- 200 g
- Water
- 1:10.5
- Ratio
- 88 °C
- Temp
- 7 coarse
- Grind
- 2:20
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 36g slowly. Wait 40 seconds for bloom.
+36g 10s Center -
0:40Pour
Pour 64g gently to 100g. Wait 20 seconds.
+100g 15s Circular -
1:10Pour
Pour 50g to 150g. Wait 20 seconds.
+150g 10s Circular -
1:30Pour
Final 50g to 200g.
+200g 10s Circular -
2:20Done
Remove dripper before complete drawdown. Yields approximately ~165ml concentrated coffee.
Notes
More Torch Donut Dripper recipes
-
THE COFFEESHOP Tokyo
1:16.7by THE COFFEESHOP Tokyo
- Chocolate
- Caramel
Total 2:00 Temp 88°C -
Donut Dark Roast
1:15by Torch
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Donut Iced
1:10by Torch
- Citric
- Fruity
Total 2:30 Temp 96°C -
Donut Immersion
1:15.6by Torch
- Balanced
- Sweet
Total 2:30 Temp 93°C -
Light Roast
1:16.4by Kurasu
- Floral
- Fruity
Total 2:45 Temp 95°C
Other Misc pourover methods
More by Kurasu
-
Kissaten-Style
1:15Hario Woodneck
- Sweet
- Caramel
Total 3:30 Temp 93°C -
Kyoto
1:16Hario Woodneck
- Floral
- Fruity
Total 2:30 Temp 92°C -
Light Roast
1:16Hario Woodneck
- Floral
- Fruity
Total 2:45 Temp 92°C -
Japanese
1:15Kalita 101
- Balanced
- Sweet
Total 2:30 Temp 90°C -
Light Roast
1:16.7Kalita 101
- Floral
- Fruity
Total 2:45 Temp 96°C
Original source
Recipe by Kurasu, published at kurasu.kyoto.
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100g
+50g Add water