Dark Roast

Hario V60 NEO 02 Hario others by Coffee Samurai

Coffee Samurai adapts the V60 Neo to dark roasts with a concentrated brew ratio, 85°C water, and minimal agitation. The cooler, calm extraction suppresses bitterness while retaining body, sweetness, and a clean finish.

1:11 Ratio

2:00 Total

15g Dose

85°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1022 recipes by 130 baristas

Parameters

15 g
Coffee: 165 g
Water: 1:11
Ratio: 85 °C
Temp: 6 medium-coarse
Grind: 2:00
Total: ~170 ml
Yield

Grind · 6/10 · medium

FINE COARSE

What is 6/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:00 · total

Bloom 1 / 4
0:00

9s

Pour in the centre to 25g.

+25g→ 25g Center pour 5g/s 5s 85°C
Swirl 2 / 4
0:09

31s

Swirl gently. Let it bloom.
Pour 3 / 4
0:40

1m20s

Pour the final 140g to 165g in a spiral from the centre out, then spiral back to the centre. Keep the spout close to the coffee bed. Take the stream out to the edge of the coffee bed. Cover the whole coffee bed evenly. Keep only a shallow layer of water above the coffee bed.

+140g→ 165g Spiral outward 4.7g/s 30s
Done 4 / 4
2:00

Finish when the coffee stops dripping.

Notes

Use 1:11 as the strength target and pour in a thin, low stream. Spiral from center to edge and back only to wet the full bed, not to churn it. If roast bitterness remains, coarsen slightly before lowering 85°C further.

Original source

Recipe by Coffee Samurai, published at youtube.com.

Open in app

By

Coffee Samurai

In the cup