Dark Roast
Low temperature extraction for dark roasts on the Graycano. The ceramic thermal mass helps maintain temperature stability.
- Chocolate
- Caramel
- Medium-bodied
- Dark roast
- Standard
- Beginner
- Total
- 3:00
- Ratio
- 1:15
- Coffee
- 16 g
- Temp
- 88 °C
The Dark Roast recipe by Basic Barista for the Graycano uses 16 g of coffee and 240 g of water (1:15 ratio), at 88°C, with a target brew time of 3:00.
Parameters
- 16 g
- Coffee
- 240 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 7 medium coarse
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 35g gently.
+35g 8s Slow -
0:40Pour
Slow pour to 130g.
+130g 18s Slow -
1:10Pour
Final pour to 240g.
+240g 18s Slow -
3:00Done
Drawdown complete.
Notes
More Graycano recipes
-
Official
1:16.5by Nicole Battefeld-Montgomery
- Floral
- Fruity
Total 2:45 Temp 94°C -
Competition Five Pour
1:16.7by Graycano
- Floral
- Fruity
Total 3:00 Temp 95°C -
Five Pour Cone
1:16.7by Graycano
- Floral
- Citric
Total 3:30 Temp 95°C -
Iced
1:10by Graycano
- Citric
- Fruity
Total 2:15 Temp 96°C -
Light Roast
1:16.7by Graycano
- Floral
- Fruity
Total 2:45 Temp 96°C
Other Misc pourover methods
More by Basic Barista
-
Single Pour
1:16.7Graycano
- Balanced
- Sweet
Total 3:00 Temp 93°C -
Official
1:16.7Orea V3
- Balanced
- Sweet
Total 2:45 Temp 94°C -
Origami M Wave Filter
1:16.7Origami Dripper M
- Sweet
- Balanced
Total 3:00 Temp 90°C -
Origami S Wave Filter
1:16.7Origami Dripper S
- Sweet
- Balanced
Total 3:00 Temp 90°C -
B75 Competition Style
1:15.4Timemore B75
- Floral
- Citric
Total 2:45 Temp 91°C
Original source
Recipe by Basic Barista, published at thebasicbarista.com.
Next step
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100g
+50g Add water