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V60 02

Dark Roast

V60 02 V60 by Hario

Hario's V60 recipe collection supports this dark-roast adaptation, which lowers heat, opens the grind, and shortens contact compared with a standard pour-over. The goal is a rounded, sweet cup without burnt bitterness or ashiness.

1:16 Ratio
2:30 Total
15g Dose
88°C Temp
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Parameters

15 g
Coffee
240 g
Water
1:16
Ratio
88 °C
Temp
6 medium-coarse
Grind
2:30
Total
~240 ml
Yield
Grind · 6/10 · medium
FINE COARSE

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Method

2:30 · total
  1. Bloom 1 / 5
    0:00
    30s

    Pour 40g over the centre of the bed. Let it bloom.

    +40g→ 40g Center pour 5g/s 8s 88°C
  2. Pour 2 / 5
    0:30
    30s

    Pour in a spiral to 130g.

    +90g→ 130g Spiral 5g/s 18s
  3. Pour 3 / 5
    1:00
    25s

    Finish in a spiral to 240g.

    +110g→ 240g Spiral 5g/s 22s
  4. Swirl 4 / 5
    1:25
    1m5s

    Swirl gently.

    5s
  5. Done 5 / 5
    2:30

    Finish when the coffee stops dripping.

Notes

Use 88°C as the primary safeguard against harsh extraction and keep the pour controlled rather than forceful. If the brew tastes smoky or drying, coarsen the grind to speed drainage; if it lacks sweetness, move only a little finer while preserving the lower heat.

Original source

Recipe by Hario, published at hario.co.jp.

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