Dark Roast Low-Temp V60
V60 recipe specifically engineered for dark roasts. Low temperature (85°C) and coarse grind prevent the bitterness and ashiness that plague dark roasts in typical pour-over. Two large pours for minimal agitation.
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- Coffee
- 18 g
- Water
- 290 g
- Ratio
- 1:16.1
- Temp
- 85 °C
- Grind
- 7 coarse
- Total
- 2:30
- Servings
- 1
Method
-
0:00Bloom
Pour 50g at 85°C. Gentle swirl.
+50g 10s slow -
0:45Pour
Single large pour to 290g. Slow and steady.
+290g 30s slow -
2:30Done
Drawdown complete. Target ~2:30 (fast due to coarse grind).
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Dark roasts are highly soluble — they extract quickly and easily. Standard pour-over temperatures (92-96°C) over-extract dark roasts, producing bitter, ashy flavors. By reducing temperature to 85°C and using a coarser grind, you get the chocolatey sweetness of dark roast without the harshness. Two large pours minimize agitation.
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+50g Add water