101 Iced
Open in appKalita's 101 iced method follows the Japanese flash-brew approach, extracting a concentrated hot brew directly over ice. The compact dripper supports an even small batch intended to taste bright, crisp, and refreshing once chilled.
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Parameters
- 14 g
- Coffee
- 150 g
- Water
- 1:10.7
- Ratio
- 96 °C
- Temp
- 4 medium-fine
- Grind
- 80 g
- Ice
- 2:15
- Total
- ~230 ml
- Yield
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Method
2:15 · totalBefore you brew
- 1 Add 80g of ice to the server
-
Bloom 1 / 40:0030s
Pour 30g in a spiral. Let it bloom.
+30g→ 30g Spiral 6g/s 5s 96°C -
Pour 2 / 40:3020s
Pour in a spiral to 90g.
+60g→ 90g Spiral 6g/s 10s -
Pour 3 / 40:501m25s
Finish in a spiral to 150g.
+60g→ 150g Spiral 6g/s 10s -
Done 4 / 42:15
Iced coffee ready.
Notes
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Definitions, ratios and protocols behind this recipe.
- Kalita Wave Where the V60 gives you a deep cone and free-flowing exit, the Kalita Wave does the opposite: a flat bed, three small holes, and a corrugated paper that holds itself off the walls. The brewer restricts flow on purpose. The grounds and the device share control.
- Origin Where the coffee grew shapes the cup more than almost anything else. Soil, altitude, climate, and varietal interact for the years the tree spends in the ground. Once the cherry is picked, the rest of the chain (processing, roast, brew) only modifies what's already there. You can't put fruit into a coffee that wasn't grown for it.
