Dark Roast
by Coffee Samurai for Hario V60 NEO 02 original source (youtube.com)
Coffee Samurai adapts the V60 Neo to dark roasts with a concentrated brew ratio, 85°C (185°F) water, and minimal agitation. The cooler, calm extraction suppresses bitterness while retaining body, sweetness, and a clean finish.
Before you start
You need
- Hario V60 NEO 02
- Scale
- Water at 85 °C (185 °F)
Notes from Coffee Samurai
Use 1:11 as the strength target and pour in a thin, low stream. Spiral from center to edge and back only to wet the full bed, not to churn it. If roast bitterness remains, coarsen slightly before lowering 85°C (185°F) further.
Steps · 2:00
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Step 1 of 4, 0:00until 0:05 25 g
Bloom. Pour in the centre to 25g (0.9 oz).
Center pour 5 g/s · 5s 85 °C
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Step 2 of 4, 0:09rest until 0:40
Swirl gently. Let it bloom.
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Step 3 of 4, 0:40until 1:10 165 g+140
Pour the final 140g (4.9 oz) to 165g (5.8 oz) in a spiral from the centre out, then spiral back to the centre. With the spout close to the coffee bed, cover the whole bed evenly. Take the stream out to the edge of the coffee bed. Keep only a shallow layer of water above the coffee bed.
Spiral outward 4.7 g/s · 30s
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Step 4 of 4, 2:00
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 2:00. If not, change just one thing in the next cup:
- Past 2:20? Grind coarser
- Done before 1:40? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 1
25 g
+25 g add water
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