I brewed my Lost Dog Mocha Sidamo dark roast beans today using this exact recipe, just as an experiment, as it produces great results with my other bag of medium/medium-dark beans. I had brewed a variation of the same recipe with the Mocha Sidamo beans recently, and noted that it seemed a little under-extracted, so it seemed logical to try upping the temperature a little bit and using a tiny bit finer grind size. It turned out… okay, but a little bit weak tasting. Flavor-wise, it seemed fine, so maybe I need more coffee to get the richer taste I’m looking for. Or, maybe this just isn’t the ideal recipe to be using with dark roast. I seemed to get better results using a different recipe that calls for a finer grind and shorter brew time. I found this article, which has some good info about brewing dark roasted beans, and it seems to support the theory that shorter brew times are better. It’s worth noting that I preferred the other recipe at around a 1:12 ratio, while today’s was 1:13.3. I should try brewing both recipes at 1:12, and see which one turns out better. That would mean 17 grams of coffee to 200 grams of water (actually around 1:11.8).