Dark Roast
Open in appLow temperature V60-03 recipe for dark roasts. Gentle pours and coarser grind for 3 clean cups.
1:15
Ratio
3:30
Total
28g
Dose
88°C
Temp
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Parameters
- 28 g
- Coffee
- 420 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 7 medium-coarse
- Grind
- 3:30
- Total
- ~420 ml
- Yield
Grind · 7/10 · medium-coarse
FINE
COARSE
Method
3:30 · total-
Bloom 1 / 50:00
Pour 55g gently.
+55g→ 55g Spiral 10s -
Pour 2 / 50:40
Slow pour to 200g.
+145g→ 200g Pulsed spiral 25s -
Pour 3 / 51:15
Pour to 320g.
+120g→ 320g Pulsed spiral 20s -
Pour 4 / 51:45
Final pour to 420g.
+100g→ 420g Pulsed spiral 18s -
Done 5 / 53:30
Drawdown complete.
Notes
Dark roasts at V60-03 volume need careful handling. Lower temperature and coarser grind prevent the bitterness that gets amplified at larger brew volumes.
Slow, gentle pours throughout.
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Other V60 models
View all V60 modelsLearn the fundamentals
Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.