Japanese Iced

Cafec Deep Pro Cafec by CAFEC

Cafec's Deep Pro guidance is adapted for Japanese-style iced coffee by brewing a concentrated hot extraction directly over ice. The fast chill is intended to preserve fruit and citrus aromatics in a crisp, refreshing cup.

1:10 Ratio

2:30 Total

20g Dose

96°C Temp

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Parameters

20 g
Coffee: 200 g
Water: 1:10
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 100 g
Ice: 2:30
Total: ~300 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:30 · total

Before you brew

1 Add 100g of ice to the server

Bloom 1 / 4
0:00

30s

Pour 40g in a spiral. Let it bloom.

+40g→ 40g Spiral 5g/s 8s 96°C
Pour 2 / 4
0:30

30s

Pour in a spiral to 100g.

+60g→ 100g Spiral 5g/s 12s
Pour 3 / 4
1:00

1m30s

Finish in a spiral to 200g.

+100g→ 200g Spiral 5g/s 20s
Done 4 / 4
2:30

Iced coffee ready.

Notes

Load 100g into the server before brewing and use 96°C to extract fully within the reduced hot-water window. Start one click finer than the hot recipe, then stir the server until dilution is uniform before serving over fresh ice.

Original source

Recipe by CAFEC, published at cafec-jp.com.

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CAFEC

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In the cup