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How to manage?

For example, when we make a pot of coffee for a Vienna roasted coffee, we use (recommended) a flat Melitta scoop of coffee per cup. If we make a French roasted coffee (we typically drink French and Italian roasts), we using a heaping scoop of coffee per cup. When we make a pot of coffee of Italian roast (e.g. Black Bear’s Butt or Slague), we huge a very generous heaping scoop of coffee per cup.

 

Why is darker coffee lighter?

The longer the roast, the more of the humidity is taken out and the larger the bean becomes, resulting in a lighter-weighted bean. We measured up to 30% of difference between a Vienna roast and a French roast coffee for the same volume (not weight). That’s why darker roasted coffee bags look fuller than say a Vienna, but the weigh exactly the same!