How to Grind and Brew Dark Roast Coffee Beans - Dark Roast Coffee Brewing Guide - Dark Roast Coffee Beans Price

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Dark Roast Coffee Extraction Methods

Dark Roast Coffee refers to coffee that has undergone French or Italian roasting after the second crack during the roasting stage. This type of coffee is intended for enjoying intense bitterness, the sweetness that emerges from bitterness, and a lasting aftertaste. Therefore, it is more suitable for strong extraction, as light extraction makes it difficult to appreciate its rich texture.

When extracting dark roast coffee, if the concentration is insufficient, the overall texture will decline. Moreover, compared to other flavors, the bitterness becomes irritating and prominent, with a burnt taste. Therefore, to enjoy the lasting aftertaste of dark roast coffee, you might want to choose rich extraction.

The bitterness of coffee cannot be removed or reduced, but what kind of bitterness it is also very important. Some bitterness is refreshing like mint or peppermint, making people feel pleasant, while other bitterness is like antibiotics or traditional Chinese medicine, making people feel uncomfortable. Only through careful adjustment can we extract pleasant, high-quality bitterness.

To extract a richer aroma, typically more coffee is used. Increasing the amount of coffee allows for more coffee components to be obtained, resulting in richer coffee. I generally use 20g of coffee to extract 120mL per cup. To extract more coffee components, you can also extend the extraction time (2.5-5 minutes). This is because it increases the contact time between coffee and water, allowing more coffee components to dissolve. Additionally, dark roast coffee has a rich aroma, and to enhance texture while suppressing bitterness, it is usually extracted at low temperatures for a long time (80-82°C, 2.5-5 minutes).

Aroma-Enhancing Extraction Method

Preparation:

① Water: Due to the long extraction time, use low-temperature water around 80°C to reduce irritating bitterness.

② Coffee: Use 20-30g of coffee, ground to the size of half or one sesame seed. Adjust the grind size according to taste; if ground too fine, it will have irritating bitterness, so grind it slightly coarser.

③ Dripper: Use a Melitta or Hario dripper that allows coffee to gather in the center, as a dripper with a longer water passage through coffee can extract coffee with a richer flavor.

The early extraction part, where the most coffee components dissolve, should be extracted strongly, while the later extraction part, which determines taste and body, should be extracted at normal concentration. This way, the higher ratio of early extraction further emphasizes the coffee's aroma. After drinking the coffee, the lingering aroma in the mouth allows one to remain immersed in the coffee's aftertaste when taking deep breaths. However, this extraction method has relatively weak later extraction, resulting in a needle-like tingling sensation in the mouth and a relatively coarse texture.

To make the early extraction part richer, extract slowly. During the early extraction, slow down until the first drop of extraction liquid falls, extracting strongly to maximize aroma extraction. Use drip or small amounts of water injection to make the first drop of extraction liquid fall within 50 seconds to 1 minute. After the first drop falls, extract 120mL within about 2 minutes, using the usual water injection method to evenly pour water on the coffee surface.

What's important here is to constantly observe the dripping speed in the dripper to maintain a stable coffee extraction speed. If the water injection speed is too slow and the extraction liquid is intermittent, over-extraction may occur; if the water drips from the dripper too fast, under-extraction may occur. Therefore, to maintain a stable extraction speed, careful and meticulous extraction is needed.

1. Adjust the water temperature to around 80°C, and extract 120mL of extraction liquid using 20-30g of coffee.

2. Do not perform pre-extraction. Use drip or small amounts of water injection separately to extract the first drop of extraction liquid within 50 seconds to 1 minute.

3. Start normal water injection after the first drop of extraction liquid falls. In the later extraction, be careful not to over-extract, and control the total extraction time within 3 minutes.

Richness-Enhancing Extraction Method

Preparation:

① Water: Warm water around 80°C.

② Coffee amount: Use 20-30g of coffee, ground to the size of half or one sesame seed.

③ Dripper: Use a Melitta or Hario dripper.

Both the early part where the most coffee components dissolve and the later part that determines taste and body should be extracted relatively richly, allowing you to enjoy coffee that is both smooth and rich.

From the early extraction to the first 1/3 of the extraction amount that determines taste and body, slow down for strong extraction. Do not perform pre-extraction. Use drip or small amounts of water injection separately to extract the first drop of extraction liquid within 50 seconds to 1 minute, without over-extraction. From the first drop to 1/3 of the total extraction amount, maintain a consistent water injection speed. Afterward, to avoid over-extraction, use the usual water injection method, extracting relatively quickly compared to the early extraction. The total extraction should be completed within 3.5-4 minutes.

For the early extraction part, the richness-enhancing extraction method is the same as the aroma-enhancing extraction method, but the later part that determines taste and body should be extracted strongly to experience the prominent texture when held in the mouth.

1. Use water around 80°C to extract 120mL of extraction liquid.

2. Do not perform pre-extraction. Use drip or small amounts of water injection separately to extract the first drop of extraction liquid within 50 seconds to 1 minute.

3. For the extraction after 1/3 of the total extraction amount, use the usual water injection method, being careful to avoid over-extraction. Total extraction time is 3.5-4 minutes.

Texture and Aroma Balanced Extraction Method

Preparation:

① Water: Use warm water at 80-85°C.

② Coffee: 20-30g of coffee ground to the size of half or one sesame seed. Although adjust the coffee grind size according to taste, if ground too coarse, the extraction liquid will be relatively light with reduced body and a needle-like sensation.

③ Dripper: Use a Melitta or Hario, etc.

The extraction of overall coffee components should be uniform, with both the aroma-rich early part and the body-focused later part extracted evenly. Inject an amount of water equal to the prepared coffee amount and let it sit for about 30 seconds for pre-extraction. After the pre-extraction is complete, use about 10mL of water each time to rinse out coffee components with relatively small amounts of water. Constantly observe the speed of extraction liquid dripping from the glass pot filter, being careful that the flow rate is neither too fast nor too slow. If the extraction speed is inconsistent, the bitterness of the extraction liquid will be irritating. The speed should be uniform throughout the entire extraction process to obtain an extract with balanced aroma and texture. The total extraction time is 3-3.5 minutes.

1. At relatively low water temperature (80-85°C), use 20-30g of coffee grounds to extract 120mL.

2. Inject an amount of water equal to the coffee amount into the coffee for about 30 seconds of pre-extraction.

3. Next, inject about 10mL of water. When you see the coffee has expanded and is about to sink, slowly inject water as if rinsing down the coffee components. The first extraction amount should be completed within 50 seconds to 1 minute.

Dark Roast Coffee Bean Brand Recommendations

FrontStreet Coffee's roasted dark roast coffee beans: Honduras coffee, Brazilian Red Bourbon coffee, Indonesian Mandheling coffee, etc., are fully guaranteed in both brand and quality. More importantly, they offer extremely high cost-effectiveness. A half-pound (227g) package costs only around 80-90 yuan. Calculating based on 15g of coffee powder per cup of pour-over coffee, one package can make 15 cups of coffee, with each single-origin coffee costing only about 6 yuan. Compared to cafés that often sell for dozens of yuan per cup, this is extremely cost-effective.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse varieties of beans, where you can find various famous and lesser-known beans. They also provide online shop services. https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473