Dark Roast
Open in appAdapted for dark roast coffee: lower temperature, coarser grind, and faster brew time.
Free iOS No signup 1000 recipes by 124 baristas
Parameters
- 15 g
- Coffee
- 240 g
- Water
- 1:16
- Ratio
- 88 °C
- Temp
- 6 medium-coarse
- Grind
- 2:30
- Total
- ~240 ml
- Yield
Method
2:30 · total-
Bloom 1 / 40:00
Bloom gently with 40g.
+40g→ 40g Center pour 8s -
Pour 2 / 40:30
Pour to 130g.
+90g→ 130g Spiral 15s -
Pour 3 / 41:00
Pour to 240g. Swirl.
+110g→ 240g Spiral 15s -
Done 4 / 42:30
Brew complete. Target ~2:30.
Notes
Original source
Recipe by Hario, published at hario.co.jp.
More V60 02 recipes
See all V60 02 recipesFive Equal Pours
by Nicole Battefeld-Montgomery
Single Circular Pour
by Blue Bottle Coffee
Constant Spirals
by Counter Culture Coffee
1 · 3 · 9
by Doha Coffee
1 · 5 · 5
by Doha Coffee
More by Hario
View all recipes by HarioDark Roast
Iced
Light Roast
Hario Official
Bloom then Continuous Pour
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.