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V60 03

Iced Batch

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

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Method

3:30 · total

Before you brew

  1. 1 Add 350g of ice to the server
  1. Bloom 1 / 5
    0:00
    12s

    Pour in a spiral to 80g.

    +80g→ 80g Spiral 6.7g/s 12s 100°C
  2. Swirl 2 / 5
    0:12
    33s

    Stir gently until every ground is wet. Let it bloom.

  3. Pour 3 / 5
    0:45
    1m

    Pour in a spiral to 250g.

    +170g→ 250g Spiral 6.8g/s 25s
  4. Pour 4 / 5
    1:45
    1m45s

    Pour in a spiral to 400g.

    +150g→ 400g Spiral 6g/s 25s
  5. Done 5 / 5
    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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