Can Dark Roast Coffee Be Brewed as Pour-Over? Dark Roast Coffee Brewing Ideas and Parameter Sharing

FrontStreet Coffee - Wahana Estate Rasuna Natural Process Brewing Guide

Deep roasted coffee is the final product after coffee beans undergo dehydration and color transformation. The darker the roast color, the more oil on the surface. Deep roast experiences more moisture loss, resulting in lower density. Most complex flavors in coffee beans are masked by flavors produced during intense roasting. This means it has higher body richness and lower acidity.

Take Mandheling as an example - only deeply roasted Mandheling coffee can showcase its unique spice and herbal flavors, with rich and mellow taste.

Wahana Estate Rasuna Natural Process

Country: Indonesia

Region: Aceh, North Sumatra

Estate: Wahana Estate

Processing Method: Wet-hulled

Variety: 100% Rasuna

Altitude: 1250m-1300m

Roast Level: Medium-deep roast

Flavor Notes: Watermelon frost, green olives, prunes

Brewing Parameters

1. Dripper: Kono
2. Grind Size: Medium-coarse (BG 6W: China standard #20 sieve pass rate 58%)
3. Water Temperature: 87°C
4. Coffee-to-Water Ratio: 1:15
5. Brewing Method: Poured-over in stages

Use 30g of water for bloom, bloom time approximately 30 seconds. With a small water stream, pour in a circular motion from the center to 95g, then divide at 125g. When the water level drops and is about to expose the coffee bed, continue pouring to 225g to finish. Remove the dripper when the water level drops and is about to expose the coffee bed (timing starts from the bloom). Extraction time is 1'50".

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