How does grind size/water temperature change when brewing pourover with a darker roast?

How does grind size/water temperature change when brewing pourover with a darker roast?

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How does grind size/water temperature change when brewing pourover with a darker roast?

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How does grind size/water temperature change when brewing pourover with a darker roast?

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How does grind size/water temperature change when brewing pourover with a darker roast?

How does grind size/water temperature change when brewing pourover with a darker roast?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

How does grind size/water temperature change when brewing pourover with a darker roast?

Wondering if anyone has some insight on this. When I brew 1 cup V60 with light roasted beans from my preferred roaster I get great results with a drawdown time of 3 – 3:30 minutes. I follow James Hoffman's technique with just off the boil water and use a grind size of ~20 with a Comandante C40.

However I bought "single origin" beans from a different roaster and they look and smell darker roasted than what I normally work with. During the bloom phase all the water runs through extremely quickly and I get a drawdown time of less than 2:30 minutes. The resulting cup tastes watered down and gross. Any help or experience would be appreciated.

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