Extra Dark Recipe

Preheat and measure

Preheat the French press and cups by rinsing with hot water (discard rinse). Place the French press on the scale, tare it to zero.

Add 35 g (0.035 kg) of coarsely ground extra-dark roast coffee to the French press. Use a grind similar to coarse sea salt.

Heat 500 ml (0.5 l) of filtered water to about 93°C (200°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Start the timer. Pour 70 ml of water (twice the weight of coffee) evenly over the grounds to bloom for 30–45 seconds. The bloom helps release trapped CO2 and enhances extraction even with very dark beans.

After bloom, pour the remaining water in two steady pours to reach 500 ml total, ensuring all grounds are saturated. Gently stir with a spoon to break the crust and ensure uniform extraction.

Place the lid with plunger up on the press and let steep undisturbed for 3:30–4:00 minutes. Extra-dark roasts extract quickly and can develop bitter flavors if steeped too long; aim for the shorter end for a balanced cup.

At 3:30 minutes, press the plunger down slowly and steadily to separate grounds from liquid. Pour immediately into serving vessel(s) to halt extraction.

If using dark cocoa powder and sugar, add them to the hot brewed coffee and whisk until fully dissolved. The cocoa adds depth and complements the roast's chocolate notes; the sugar balances bitterness.

Add a small pinch of sea salt if the coffee tastes overly bitter — salt rounds harsh edges and enhances perceived sweetness.

If you prefer a creamier texture, add 30 ml heavy cream or oat creamer and stir. For a layered cafe-style presentation, gently float cream on top.

Serve the coffee immediately while hot. For stovetop or pour-over users: adjust steep time and grind size (finer for pour-over, coarser for French press) but keep the same coffee-to-water ratio (35 g to 500 ml) as a starting point.

Store remaining brewed coffee in an insulated carafe for up to 1 hour; beyond that it will become stale and bitter.

Clean equipment promptly: discard grounds, rinse French press mesh and glass with warm water and mild detergent to avoid oil buildup that can impart rancid flavors to future brews.