Iced Batch
Batch iced coffee in the V60-03. Boiling water and fine grind at double strength over 350g of ice. Serves 3 people.
- Citric
- Fruity
- Light-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 3:30
- Ratio
- 1:10
- Coffee
- 40 g
- Temp
- 100 °C
The Iced Batch recipe by Hario for the V60 03 uses 40 g of coffee and 400 g of water (1:10 ratio), at 100°C, with a target brew time of 3:30.
Parameters
- 40 g
- Coffee
- 400 g
- Water
- 1:10
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 350 g
- Ice
- 3:30
- Total
- 3
- Servings
Method
-
0:00Bloom
Pour 80g boiling water. Stir.
+80g 12s Slow -
0:45Pour
Pour to 250g.
+250g 25s Circular -
1:45Pour
Final pour to 400g.
+400g 25s Circular -
3:30Done
Drawdown over ice. Stir and serve.
Notes
More V60 03 recipes
-
Large Batch
1:16by Hario
- Balanced
- Sweet
Total 5:00 Temp 96°C -
Dark Roast
1:15by Hario
- Chocolate
- Caramel
Total 3:30 Temp 88°C -
4:6 Large Batch
1:15by Hario
- Sweet
- Balanced
Total 4:30 Temp 92°C -
Ultimate Technique
1:16.7by James Hoffmann
- Balanced
- Sweet
Total 4:00 Temp 95°C -
4:6 Scaled
1:15by Tetsu Kasuya
- Sweet
- Balanced
Total 3:30 Temp 95°C
Other V60 methods
More by Hario
-
Dark Roast
1:15Hario Mugen
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10Hario Mugen
- Citric
- Fruity
Total 2:15 Temp 96°C -
Light Roast
1:14Hario Mugen
- Floral
- Fruity
Total 2:45 Temp 95°C -
Hario Official
1:12Hario Mugen
- Balanced
- Sweet
Total 1:30 Temp 93°C -
Bloom then Continuous Pour
1:16.7Hario Mugen
- Balanced
- Sweet
Total 3:00 Temp 93°C
Original source
Recipe by Hario, published at hario-usa.com.
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100g
+50g Add water