Dark Roast Low-Temp V60

V60 02 V60 by Barista Hustle

Barista Hustle's dark-roast V60 guidance pairs 85°C water with a coarse grind and 2 count low-agitation pours. The restrained extraction favors chocolate and caramel sweetness without bitter, smoky, or ashy edges.

1:16.1 Ratio

2:30 Total

18g Dose

85°C Temp

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Parameters

18 g
Coffee: 290 g
Water: 1:16.1
Ratio: 85 °C
Temp: 7 coarse
Grind: 2:30
Total: ~290 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

2:30 · total

Bloom 1 / 4
0:00

12s

Pour 50g.

+50g→ 50g 6.3g/s 8s 85°C
Swirl 2 / 4
0:12

33s

Swirl gently. Let it bloom.

4s
Pour 3 / 4
0:45

1m45s

Finish over the centre of the bed to 290g.

+240g→ 290g Center pour 6g/s 40s
Done 4 / 4
2:30

Drawdown complete.

Notes

Start coarse and keep both pours broad but calm; dark coffee releases solubles readily, so extra agitation can turn the finish harsh. If the cup is hollow, tighten the grind slightly before raising 85°C; if it is bitter or drying, go coarser first.

Original source

Recipe by Barista Hustle, published at baristahustle.com.

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Barista Hustle

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In the cup