Dark Roast
Adapted for dark roast coffee: lower temperature, coarser grind, and faster brew time.
- Chocolate
- Caramel
- Full-bodied
- Dark roast
- Standard
- Beginner
- Total
- 2:30
- Ratio
- 1:16
- Coffee
- 15 g
- Temp
- 88 °C
The Dark Roast recipe by Hario for the V60 02 uses 15 g of coffee and 240 g of water (1:16 ratio), at 88°C, with a target brew time of 2:30.
Parameters
- 15 g
- Coffee
- 240 g
- Water
- 1:16
- Ratio
- 88 °C
- Temp
- 6 medium coarse
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Bloom gently with 40g.
+40g 8s Slow -
0:30Pour
Pour to 130g.
+130g 15s Circular -
1:00Pour
Pour to 240g. Swirl.
+240g 15s Circular -
2:30Done
Brew complete. Target ~2:30.
Notes
More V60 02 recipes
-
Five Equal Pours
1:16.7by Nicole Battefeld-Montgomery
- Balanced
- Sweet
Total 3:15 Temp 95°C -
Single Circular Pour
1:16.7by Blue Bottle Coffee
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Constant Spirals
1:16.7by Counter Culture Coffee
- Balanced
- Sweet
Total 3:45 Temp 93°C -
Jonathan Gagné
1:17by Jonathan Gagné
- Sweet
- Balanced
Total 4:30 Temp 100°C -
Official
1:15by George Howell
- Floral
- Fruity
Total 3:30 Temp 96°C
Other V60 methods
More by Hario
-
Dark Roast
1:15Hario Mugen
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10Hario Mugen
- Citric
- Fruity
Total 2:15 Temp 96°C -
Light Roast
1:14Hario Mugen
- Floral
- Fruity
Total 2:45 Temp 95°C -
Hario Official
1:12Hario Mugen
- Balanced
- Sweet
Total 1:30 Temp 93°C -
Bloom then Continuous Pour
1:16.7Hario Mugen
- Balanced
- Sweet
Total 3:00 Temp 93°C
Original source
Recipe by Hario, published at hario.co.jp.
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100g
+50g Add water