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Master the Dark Art of the Brew
You have the beans. Now, let’s extract the soul. Dark roasts require precision, lower temperatures, and a patient pour. Follow the protocol below to master your morning ritual.
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The Master Roaster’s Ratios
Use these measurements for a bold, full-bodied cup.
| Method | Coffee (Grams) | Water (Grams) | Dave's Secret |
| Standard Drip | 25g | 400g | Medium-Coarse Grind |
| French Press | 32g | 480g | 4-Minute Steep |
| Pour Over | 22g | 350g | 195°F Water Temp |
The Three Commandments of Dark Roast
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Watch the Heat: Boiling water (212°F) will scorch dark beans, leaving an ashy taste. Let your kettle sit for 60 seconds after boiling to hit the 195°F sweet spot.
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The 30-Second Bloom: Pour just enough water to dampen the grounds. Wait 30 seconds. This releases trapped CO2 and prevents a "sour" extraction.
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The Cleanliness Factor: Dark oils are beautiful in the cup but bitter on the equipment. Ensure your carafe and filter holder are scrubbed clean after every use.
"A perfect cup is earned, not given. Respect the roast." — Dave
