Fixed Dilution
by Andrew & Serena for Timemore Crystal Eye original source (instagram.com)
Andrew & Serena close their Coffee Omakase series with a Japanese iced built around a number rather than a feeling: a single large cube goes in the server and only part of it is allowed to melt. The brew runs short and concentrated over the ice, and the ice comes out the moment the target dilution is reached.
150 g of water drips onto 100 g of ice; about 220 g ends up in the glass.
Before you start
You need
- Timemore Crystal Eye
- Scale
- Water at 91.5 °C (197 °F)
- 100 g of ice
Prepare
- Add 100 g of ice to the server
Notes from Andrew & Serena
Weigh the cube before brewing — the recipe is written for 100g (3.5 oz) and aims to melt 70% of it, so a lighter cube dilutes too far and a heavier one leaves the cup thin. Lift the remaining ice out as soon as the drawdown finishes; leaving it in keeps diluting past the target and flattens the finish. Water sits just under boiling to compensate for the short contact, and the grind stays medium so the concentrate does not stall.
Steps · 2:35
5 steps · 3 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 5, 0:00until 0:10 40 g
Bloom. Pour in a spiral to 40g (1.4 oz).
Spiral 4 g/s · 10s 91.5 °C
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Step 2 of 5, 0:40until 0:55 100 g+60
Pour in a spiral to 100g (3.5 oz).
Spiral 4 g/s · 15s
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Step 3 of 5, 1:10until 1:23 150 g+50
Pour in a spiral to 150g (5.3 oz).
Spiral 3.8 g/s · 13s
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Step 4 of 5, 2:30until 2:35
Lift the remaining ice out of the server.
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Step 5 of 5, 2:35
Iced coffee ready.
When it's done
If the cup doesn't convince you, change just one thing in the next one:
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 2
100 g
+60 g add water
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