Brewing Super Dark Roast with AeroPress

Quick Answer

Brew Organic Off Grid Super Dark Roast with an AeroPress using a medium-fine grind, water at 195°F, and a 90-second steep. This method highlights its smoky chocolate notes without over-extracting bitterness.

Steps for a Smooth Dark Roast AeroPress Brew

1. Grind Medium-Fine: Grind 17 grams of Organic Off Grid Super Dark Roast to a medium-fine consistency, similar to table salt. Too fine will over-extract; too coarse will under-extract the rich chocolate notes. Check that the grounds feel slightly gritty between your fingers, not powdery.
2. Heat Water to 195°F: Bring water to a boil and let it cool for about 30 seconds until it reaches 195°F. Using cooler water than you would for a light roast prevents the dark roast from turning bitter. If you don't have a thermometer, wait 30 seconds after boiling before pouring.
3. Bloom and Steep for 90 Seconds: Add grounds to the AeroPress, pour 50 ml of water, stir gently, then add remaining water to 250 ml total. Let it steep for 90 seconds before pressing slowly over 20 seconds. Pressing too fast can push fine particles through and make the cup muddy.

Coffee for This Brew

• Organic Off Grid Super Dark Roast 1.5 lb: Organic Off Grid Super Dark Roast from Peru delivers a profound smoky essence with a bittersweet chocolate taste from its washed process. The smoky, bittersweet profile shines when brewed at a lower temperature to prevent bitterness from dominating.