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V60 03

Dark Roast

V60 03 V60 by Hario

Credited to Hario without a source link, this V60-03 dark-roast recipe pairs lower heat with a coarser grind and restrained pouring. It is designed to serve several cups with rounded body and roast sweetness while limiting bitterness and astringency.

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

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Method

3:30 · total
  1. Bloom 1 / 5
    0:00
    40s

    Pour 55g in a spiral. Let it bloom.

    +55g→ 55g Spiral 5.5g/s 10s 88°C
  2. Pour 2 / 5
    0:40
    35s

    Pour in a spiral to 200g.

    +145g→ 200g Spiral 5.8g/s 25s
  3. Pour 3 / 5
    1:15
    30s

    Pour in a spiral to 320g.

    +120g→ 320g Spiral 6g/s 20s
  4. Pour 4 / 5
    1:45
    1m45s

    Finish in a spiral to 420g.

    +100g→ 420g Spiral 5.6g/s 18s
  5. Done 5 / 5
    3:30

    Drawdown complete.

Notes

Use 88°C and pour with a low, quiet stream to avoid extracting harsh roast compounds. If the batch tastes smoky or drying, grind coarser before lowering heat further; if it is hollow, tighten the grind slightly while keeping agitation gentle.

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