Hoffmann Japanese Iced V60
James Hoffmann's Japanese-style iced V60 method. Brew at double strength with boiling water over ice. Produces a bright, complex iced coffee that cold brew can't match.
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- Coffee
- 25 g
- Water
- 250 g
- Ratio
- 1:10
- Temp
- 100 °C
- Grind
- 4 medium fine
- Ice
- 165 g
- Total
- 2:45
- Servings
- 1
Method
-
0:00Bloom
Pour 50g of boiling water over grounds.
+50g 10s circular -
0:45Pour
Pour to 150g in slow circles.
+150g 25s circular -
1:30Pour
Final pour to 250g.
+250g 20s circular -
2:45Done
Drawdown over ice complete. Stir and serve.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Hoffmann recommends 60% hot water, 40% ice by total weight. So for 250g of hot water, use ~165g of ice in the server. Fine grind and boiling water extract intensely from the reduced water volume. The rapid cooling on ice preserves volatile aromatics that make iced pour-over superior to cold brew.
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100g
+50g Add water