Japanese Iced V60
Open in appJames 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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Parameters
- 25 g
- Coffee
- 250 g
- Water
- 1:10
- Ratio
- 100 °C
- Temp
- 4 medium-fine
- Grind
- 165 g
- Ice
- 2:45
- Total
- ~420 ml
- Yield
Method
2:45 · total-
Bloom 1 / 40:00
Pour 50g of boiling water over grounds.
+50g→ 50g Spiral 10s -
Pour 2 / 40:45
Pour to 150g in slow circles.
+100g→ 150g Spiral 25s -
Pour 3 / 41:30
Final pour to 250g.
+100g→ 250g Spiral 20s -
Done 4 / 42:45
Drawdown over ice complete. Stir and serve.
Notes
Original source
Recipe by James Hoffmann, published at youtube.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.