Dark Roast

Parameters

16 g

Coffee

240 g

Water

1:15

Ratio

88 °C

Temp

7 medium-coarse

Grind

3:00

Total

1

Servings

Grind · 7/10 · medium-coarse

FINE COARSE

Method

3:00 · total

1. Bloom 1 / 4

   0:00

   To

   40g

   +40g add
   8s Slow

   Valve at position 0. Pour 40g.

2. Pour 2 / 4

   0:35

   To

   130g

   +90g add
   18s Slow

   Open to position 1. Pour to 130g.

3. Pour 3 / 4

   1:05

   To

   240g

   +110g add
   18s Slow

   Pour to 240g.

4. Done 4 / 4

   3:00

   Drawdown complete.

Notes

Set to position 0 for bloom, then position 1 for the main brew. The restricted flow slows extraction, which is ideal for dark roasts that extract quickly.

Original source

Recipe by December Dripper, published at bettr.coffee.