Large Batch Stage 3
by December Dripper for December Dripper original source (decemberdripper.com)
December's large-batch recipe uses the dripper's high-flow setting to manage a deeper, wider coffee bed without stalling. A coarser grind and pulse structure seek even extraction at sharing volume while retaining sweetness and balance.
Before you start
You need
- December Dripper
- Scale
- Water at 96 °C (205 °F)
Notes from December Dripper
Use the widest flow setting and distribute each pulse across the flat bed without washing the filter wall. For batches around 500-700ml, coarsen enough to finish near 3.5-4 min; late stalling usually signals excess fines or agitation.
Steps · 3:45
7 steps · 4 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 7, 0:00until 0:18 120 g
Bloom. Turn the base to shut the flow. Pour in a spiral to 120g (4.2 oz). Let it bloom.
Spiral 6.7 g/s · 18s 96 °C Valve: closed
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Step 2 of 7, 0:40until 0:45
Turn the base to open the flow.
Valve: open
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Step 3 of 7, 0:45until 1:21 370 g+250
Pour in a spiral to 370g (13.1 oz).
Spiral 6.9 g/s · 36s Valve: open
-
Step 4 of 7, 1:45until 2:10 530 g+160
Pour in a spiral to 530g (18.7 oz).
Spiral 6.4 g/s · 25s Valve: open
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Step 5 of 7, 2:30until 2:52 680 g+150
Pour in a spiral to 680g (24 oz).
Spiral 6.8 g/s · 22s Valve: open
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Step 6 of 7, 2:52until 3:45
Swirl gently.
Valve: open
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Step 7 of 7, 3:45
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 3:45. If not, change just one thing in the next cup:
- Past 4:35? Grind coarser
- Done before 2:55? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 4
530 g
+160 g add water
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