Dark Roast
Low temperature V60-01 recipe for dark roasts. Gentle technique for a single clean cup.
- Chocolate
- Caramel
- Full-bodied
- Dark roast
- Standard
- Beginner
- Total
- 2:30
- Ratio
- 1:15
- Coffee
- 12 g
- Temp
- 88 °C
The Dark Roast recipe by Hario for the V60 01 uses 12 g of coffee and 180 g of water (1:15 ratio), at 88°C, with a target brew time of 2:30.
Parameters
- 12 g
- Coffee
- 180 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 7 medium coarse
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 25g gently.
+25g 5s Slow -
0:35Pour
Slow pour to 100g.
+100g 15s Slow -
1:00Pour
Final pour to 180g.
+180g 15s Slow -
2:30Done
Drawdown complete.
Notes
More V60 01 recipes
-
Kyoto
1:15.4by Kurasu
- Floral
- Citric
Total 2:10 Temp 91°C -
Fine Grind Spiral
1:16.7by Matt Perger
- Citric
- Fruity
Total 2:20 Temp 97°C -
Concentrate
1:10by Heart Coffee Roasters
- Sweet
- Chocolate
Total 2:00 Temp 95°C -
Four Small Pours
1:16.7by James Hoffmann
- Balanced
- Sweet
Total 3:00 Temp 100°C -
Japanese Iced
1:10by Hario
- Citric
- Fruity
Total 2:00 Temp 100°C
Other V60 methods
More by Hario
-
Dark Roast
1:15Hario Mugen
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10Hario Mugen
- Citric
- Fruity
Total 2:15 Temp 96°C -
Light Roast
1:14Hario Mugen
- Floral
- Fruity
Total 2:45 Temp 95°C -
Hario Official
1:12Hario Mugen
- Balanced
- Sweet
Total 1:30 Temp 93°C -
Bloom then Continuous Pour
1:16.7Hario Mugen
- Balanced
- Sweet
Total 3:00 Temp 93°C
Original source
Recipe by Hario, published at youtube.com.
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100g
+50g Add water