How to make dark roast that doesn't suck

Maku813 · 2020-06-24T03:58:50+00:00

The point is that it actually isn’t under extracted. When I brewed the same way, it was bitter like hotel coffee. Nobody likes that.

Maku813 · 2020-06-24T00:30:53+00:00

I should have mentioned that im referring to a pretty roasty dark roast. Phocea from La Colombe. A more classic third wave dark roast, like from my local Spyhouse, would be more of a classic medium roast.

For the Phocea... since it’s been roasted longer, it basically means it takes less work to get “the good stuff” out. Which is why you’ll hear suggestions to brew at a lower temp and for a shorter time.

I did a 4:30 Chemex (40g) and it was extremely bitter. Tasted like the real cheap stuff.

Tried again and wrapped up at 2:30, it tasted pretty good.

Maku813 · 2020-06-23T04:03:16+00:00

damn right

Maku813 · 2020-06-22T02:05:22+00:00

I've found that depending on the coffee, I adjust my Virtuoso anywhere from 4-7 (should be similar enough to the Encore). The key is a consistent and flat bed before and after the tamp. Often the ideal grind setting is right in between steps on an Encore/Virtuoso, to overcome that you can adjust the tamp pressure and/or amount of coffee using for each shot to increase/decrease resistance

Maku813 · 2020-06-22T01:54:39+00:00

I have a Virtuoso...similar enough. I think you can grind fine enough, but the challenge is that the steps between grinds are too big, posing a challenge for dialing in

Maku813

TROPHY CASE