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V60 01

Japanese Iced

V60 01 V60 by Hario

Hario's official V60 guide adapts Japanese iced coffee to the compact V60-01, brewing a concentrated single serving directly over ice. Fine grinding and hot water target vivid aromatics, clean sweetness, and refreshing strength.

1:10 Ratio
2:00 Total
15g Dose
100°C Temp
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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
Grind · 3/10 · fine
FINE COARSE

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Method

2:00 · total

Before you brew

  1. 1 Add 130g of ice to the server
  1. Bloom 1 / 4
    0:00
    30s

    Pour 30g in a spiral. Let it bloom.

    +30g→ 30g Spiral 5g/s 6s 100°C
  2. Pour 2 / 4
    0:30
    30s

    Pour in a spiral to 90g.

    +60g→ 90g Spiral 5g/s 12s
  3. Pour 3 / 4
    1:00
    1m

    Finish in a spiral to 150g.

    +60g→ 150g Spiral 5g/s 12s
  4. Done 4 / 4
    2:00

    Drawdown complete.

Notes

Load the server with 130g before brewing and use water at 100°C. Grind finer than for a hot cup so 150g extracts 15g fully; serve as soon as the ice has supplied the intended dilution.

Original source

Recipe by Hario, published at hario-usa.com.

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