Japanese Iced
Open in appSingle-cup Japanese iced coffee in the V60-01. Fine grind with boiling water brews at double strength over 130g of ice. The small V60-01 is perfect for personal-sized iced coffee.
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Parameters
- 15 g
- Coffee
- 150 g
- Water
- 1:10
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 130 g
- Ice
- 2:00
- Total
- ~280 ml
- Yield
Method
2:00 · total-
Bloom 1 / 40:00
Pour 30g of boiling water.
+30g→ 30g Spiral 8s -
Pour 2 / 40:30
Pour to 90g.
+60g→ 90g Spiral 12s -
Pour 3 / 41:00
Final pour to 150g.
+60g→ 150g Spiral 10s -
Done 4 / 42:00
Drawdown over ice complete. Stir and serve.
Notes
Original source
Recipe by Hario, published at hario-usa.com.
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Definitions, ratios and protocols behind this recipe.
- V60 Hario's conical brewer is the most copied design in modern coffee, and for good reason: a 60° cone, deep ribs, and one big hole add up to a brewer that doesn't restrict flow at all. The grounds are what hold the water back, not the device. That makes the grind and your pour the only real variables.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.