Japanese Iced

Cafec Flower Oval 102 Cafec by Kurasu

Kurasu's Japanese iced guide is scaled to the Flower Oval 102, brewing a concentrated hot extraction directly over ice. Immediate chilling locks in aroma and gives a crisp, refreshing cup after controlled dilution.

1:9.2 Ratio

2:10 Total

26g Dose

91°C Temp

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Parameters

26 g
Coffee: 240 g
Water: 1:9.2
Ratio: 91 °C
Temp: 4 medium-fine
Grind: 120 g
Ice: 2:10
Total: ~360 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

2:10 · total

Before you brew

1 Add 120g of ice to the server

Bloom 1 / 4
0:00

40s

Pour 60g in a spiral. Let it bloom.

+60g→ 60g Spiral 6g/s 10s 91°C
Pour 2 / 4
0:40

30s

Pour in steady circles into the corners to 160g.

+100g→ 160g Corners 10g/s 10s
Pour 3 / 4
1:10

1m

Finish in a spiral to 240g.

+80g→ 240g Spiral 8g/s 10s
Done 4 / 4
2:10

Finish when the coffee stops dripping.

Notes

Load the server with ice before brewing so the first drops chill immediately. Keep the grind medium-fine and the drawdown brisk; extra contact can make the cold cup taste woody or astringent. Count 240g as hot brew water only, then stir the finished server until temperature and dilution are even.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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Kurasu

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In the cup