Dark Roast
Open in appGrounded in SCA coffee standards, this small-press recipe accounts for the faster extraction of dark-roasted coffee. Lower heat and a brief steep preserve chocolate-toned sweetness and weight while limiting harsh, smoky, or ashy flavors.
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Parameters
- 14 g
- Coffee
- 250 g
- Water
- 1:17.9
- Ratio
- 88 °C
- Temp
- 9 coarse
- Grind
- 3:40
- Total
- ~250 ml
- Yield
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Method
3:40 · total-
Pour 1 / 60:005s
Pour 250g and stir once gently to wet every ground.
+250g→ 250g Fill gently 88°C -
Prepare 2 / 60:055s
Put the cap on.
-
Steep 3 / 60:103m
Let it steep.
3m -
Press 4 / 63:1020s
Press down slowly and evenly.
-
Prepare 5 / 63:3010s
Decant all the coffee immediately to stop the extraction.
-
Done 6 / 63:40
Brew complete.
Notes
Original source
Recipe by Specialty Coffee Association, published at sca.coffee.
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View all French press modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- French press The French press is the cleanest expression of the immersion idea: ground coffee, hot water, a metal mesh, and time. The mesh holds everything bigger than ~150 microns; everything smaller — fines and oils — passes into the cup. That single design choice is what gives the French press its character.
- 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.
