Dark Roast Low-Temp V60
V60 recipe specifically engineered for dark roasts. Low temperature (85°C) and coarse grind prevent the bitterness and ashiness that plague dark roasts in typical pour-over. Two large pours for minimal agitation.
- Chocolate
- Caramel
- Nutty
- Full-bodied
- Dark roast
- Standard
- Beginner
- Total
- 2:30
- Ratio
- 1:16.1
- Coffee
- 18 g
- Temp
- 85 °C
The Dark Roast Low-Temp V60 recipe by Barista Hustle for the V60 02 uses 18 g of coffee and 290 g of water (1:16.1 ratio), at 85°C, with a target brew time of 2:30.
Parameters
- 18 g
- Coffee
- 290 g
- Water
- 1:16.1
- Ratio
- 85 °C
- Temp
- 7 coarse
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 50g at 85°C. Gentle swirl.
+50g 10s Slow -
0:45Pour
Single large pour to 290g. Slow and steady.
+290g 30s Slow -
2:30Done
Drawdown complete. Target ~2:30 (fast due to coarse grind).
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 Barista Hustle
Original source
Recipe by Barista Hustle, published at baristahustle.com.
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100g
+50g Add water