Dark Roast

Dark roasts soluble fast and bitter faster — lower temperature and coarser grind keep the long contact time on the right side of the line. Two pours after the bloom: one at 0:30, one at 1:30. Spaced wide enough that the bed drops most of the way before the next pour. The Pro's deep bed amplifies dark-roast body even at small dose — don't be tempted to fine-grind for more. At 88 °C the cup lands cocoa-forward with caramel sweetness, no scorched note. Higher temperatures pull bitter through the long column. For very oily roasts swirl a touch longer after bloom — the oils want help to flatten the bed.