V60 03 V60
Dark Roast
by Hario
Low temperature V60-03 recipe for dark roasts. Gentle pours and coarser grind for 3 clean cups.
Parameters
- 28 g
- Coffee
- 420 g
- Water
- 1:15
- Ratio
- 88 °C
- Temp
- 7 medium-coarse
- Grind
- 3:30
- Total
- 3
- Servings
Method
3:30 · total-
Bloom 1 / 50:00+55g add
To
55g
10s SlowPour 55g gently.
-
Pour 2 / 50:40+145g add
To
200g
25s SlowSlow pour to 200g.
-
Pour 3 / 51:15+120g add
To
320g
20s SlowPour to 320g.
-
Pour 4 / 51:45+100g add
To
420g
18s SlowFinal pour to 420g.
-
Done 5 / 53:30
Drawdown complete.
Notes
More V60 03 recipes
See all V60 03 recipes- 01 Large Batch Hario Ratio 1:16 Time 5:00 Dose 40g A large batch recipe for the V60 03, perfect for sharing with friends. Ratio 1:16 Time 5:00 Dose 40g
- 02 4:6 Large Batch Hario Ratio 1:15 Time 4:30 Dose 40g Tetsu Kasuya's 4:6 method scaled for the V60 03. Four cups with five pours at 45-second intervals. Ratio 1:15 Time 4:30 Dose 40g
- 03 Ultimate Technique James Hoffmann Ratio 1:16.7 Time 4:00 Dose 30g James Hoffmann's V60 technique scaled for the V60-03. Two main pours after bloom for 3 cups. Ratio 1:16.7 Time 4:00 Dose 30g
- 04 Iced Batch Hario Ratio 1:10 Time 3:30 Dose 40g Batch iced coffee in the V60-03. Boiling water and fine grind at double strength over 350g of ice. Serves 3 people. Ratio 1:10 Time 3:30 Dose 40g
- 05 4:6 Scaled Tetsu Kasuya Ratio 1:15 Time 3:30 Dose 30g Tetsu Kasuya's 4:6 method scaled for the V60-03. Five equal pours with a coarse grind. Ratio 1:15 Time 3:30 Dose 30g
More by Hario
View all recipes by Hario- 01 Dark Roast Hario Mugen Ratio 1:15 Time 3:00 Dose 16g Ratio 1:15 Time 3:00 Dose 16g
- 02 Iced Hario Mugen Ratio 1:10 Time 2:15 Dose 18g Ratio 1:10 Time 2:15 Dose 18g
- 03 Light Roast Hario Mugen Ratio 1:14 Time 2:45 Dose 15g Ratio 1:14 Time 2:45 Dose 15g
- 04 Hario Official Hario Mugen Ratio 1:12 Time 1:30 Dose 25g Ratio 1:12 Time 1:30 Dose 25g
- 05 Bloom then Continuous Pour Hario Mugen Ratio 1:16.7 Time 3:00 Dose 15g Ratio 1:16.7 Time 3:00 Dose 15g
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.