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V60 03

Iced Batch

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V60 03 V60 by Hario

Hario USA's V60 brewing guide adapts the larger V60-03 for iced batch coffee, extracting a concentrated hot brew directly over 350g. The rapid chill preserves fragrance while yielding a bright, refreshing shareable cup.

1:10 Ratio
3:30 Total
40g Dose
100°C Temp
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Parameters

40 g
Coffee
400 g
Water
1:10
Ratio
100 °C
Temp
3 fine
Grind
350 g
Ice
3:30
Total
~750 ml
Yield
Grind · 3/10 · fine
FINE COARSE

Method

3:30 · total
  1. Bloom 1 / 4
    0:00
    45s

    Pour 80g in a spiral. Let it bloom.

    +80g→ 80g Spiral 6.7g/s 12s 100°C
  2. Pour 2 / 4
    0:45
    1m

    Pour in a spiral to 250g.

    +170g→ 250g Spiral 6.8g/s 25s
  3. Pour 3 / 4
    1:45
    1m45s

    Finish in a spiral to 400g.

    +150g→ 400g Spiral 6g/s 25s
  4. Done 4 / 4
    3:30

    Iced coffee ready.

Notes

Load 350g into a well-chilled server and distribute it evenly before brewing. Grind finer than for a hot batch so the reduced brew water still extracts fully, but ease coarser if the cooled cup is harsh or drying. Stir the finished brew until dilution is uniform.

Original source

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

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Pour

0:00

80g

+250g add

12s
Pour · 1/4 0:00