Go Dark Roast
Open in appAeroPress's inverted method for dark roasts on the Go: a low 85°C full immersion draws out chocolate, caramel and nut without the bitterness a hotter brew would pull, then a flip and slow press finish a smooth, sweet cup.
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Parameters
- 14 g
- Coffee
- 200 g
- Water
- 1:14.3
- Ratio
- 85 °C
- Temp
- 6 medium-coarse
- Grind
- 2:00
- Total
- ~200 ml
- Yield
What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks
Method
2:00 · totalBefore you brew
- 1 Set up inverted.
- 2 Add 14g of grounds.
-
Pour 1 / 60:0015s
Fill the chamber gently.
+200g→ 200g Fill gently 85°C -
Swirl 2 / 60:1520s
Stir 2 times.
-
Steep 3 / 60:3553s
Let it steep.
53s -
Prepare 4 / 61:282s
Flip onto the cup.
-
Press 5 / 61:3030s
Press down slowly and evenly.
30s -
Done 6 / 62:00
Press complete.
Notes
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View all Aeropress modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- AeroPress The AeroPress is a plastic cylinder, a plunger, and a paper filter — sold as a travel brewer in 2005 and quickly adopted by people who'd never travel with one. Its trick is that it sits across the filter/immersion line. Closed at the bottom by the filter and your stand, it's an immersion brewer. Once you press, water and grounds separate fast. The grind range it accepts is enormous, and the cup is clean but with body.
- 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.
