Dark Roast Comfort Pour Over
Tasting goal: Cocoa, toasted nut, low acidity, smooth and full
Best for: Dark-roast Arabica or comfort blends — chocolate and nutty profiles. Dialled for dark roast Blend.
Brew spec
- Method
- Pour over
- Species
- Blend
- Roast target
- Dark
- Pours
- 2
- Dose
- 20 g
- Water
- 320 g
- Ratio
- 1:16
- Temperature
- 88–90°C
- Grind size
- Medium-coarse
- Total time
- 2:30
Grind converter
Medium-coarse · ~760 µmGrinds ~0–1090 µm
Recommended setting
28
dial setting
Settings are approximate community estimates. Use them as a starting point, then taste: more bitter → go coarser, more sour → go finer.
Brew this recipe hands-free
The assistant walks you through every pour, tare, and pause for this recipe, with a randomly selected background loop running throughout the brew.
Current phase
Setup
20 g coffee · 320 g water
Place your V60 and cup on the scale.
Press play to start. A randomly selected coffee-room loop plays throughout the brew while the coach speaks each instruction over it.
Dark roasts are porous and extract fast, so the usual light-roast approach turns them bitter and ashy. This recipe runs cooler and coarser with just two pours — gentle handling for a smooth, chocolatey cup.
Use this recipe when…
- Your bag says dark roast, or it's a comfort/espresso-style blend.
- You want cocoa and nut, low acidity, and an easy morning cup.
The two pours
- Rinse the filter, add 20 g of coffee, and tare to zero.
- Bloom — start the timer, pour to 60 g, wait to 0:45.
- Pour 1 — to 200 g in slow circles (≈0:45–1:20).
- Pour 2 — to 320 g, keeping the bed level (≈1:20–1:45).
- Let it draw down to 2:30 (dark roasts flow fast — don't worry if it's early).
Adjustment notes
- Bitter or ashy? Go coarser and drop to 86°C.
- Weak or hollow? Tighten to a true medium and pour a touch slower.
- Lower temperature is your friend here — resist the urge to go hot.