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V60 02

Japanese Iced V60

V60 02 V60 by James Hoffmann

James Hoffmann's Japanese-style iced V60 method brews a concentrated hot extraction directly onto ice, rapidly locking in aromatics. It aims for a bright, complex, crisp cup with more floral definition than cold brew.

1:10 Ratio
2:45 Total
25g Dose
100°C Temp
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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
Grind · 4/10 · fine-medium
FINE COARSE

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Method

2:45 · total

Before you brew

  1. 1 Add 165g of ice to the server
  1. Bloom 1 / 4
    0:00
    45s

    Pour 50g in a spiral. Let it bloom.

    +50g→ 50g Spiral 5g/s 10s 100°C
  2. Pour 2 / 4
    0:45
    45s

    Pour in a spiral to 150g.

    +100g→ 150g Spiral 5g/s 20s
  3. Pour 3 / 4
    1:30
    1m15s

    Finish in a spiral to 250g.

    +100g→ 250g Spiral 5g/s 20s
  4. Done 4 / 4
    2:45

    Iced coffee ready.

Notes

Place ~165g of ice in the server for 250g of brewing water, following the 60 percent hot-water and 40 percent ice split. Grind finer than for a hot V60 and use 100°C water; swirl the finished brew until it is evenly chilled before serving.

Original source

Recipe by James Hoffmann, published at youtube.com.

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