Dark Roast Low-Temp V60
Open in appV60 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.
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Parameters
- 18 g
- Coffee
- 290 g
- Water
- 1:16.1
- Ratio
- 85 °C
- Temp
- 7 coarse
- Grind
- 2:30
- Total
- ~290 ml
- Yield
Method
2:30 · total-
Bloom 1 / 30:00
Pour 50g at 85°C. Gentle swirl.
+50g→ 50g Center pour 10s -
Pour 2 / 30:45
Single large pour to 290g. Slow and steady.
+240g→ 290g Center pour 30s -
Done 3 / 32:30
Drawdown complete. Target ~2:30 (fast due to coarse grind).
Notes
Original source
Recipe by Barista Hustle, published at baristahustle.com.
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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.