Iced

Cafec Flower Oval 101 Cafec by Kurasu

Kurasu's Japanese iced pour-over guide supplies this Flower Oval 101 adaptation: a compact hot extraction falls onto 70g in the server, preserving citrus-like aromatics while finishing crisp, bright, and properly diluted.

1:9.4 Ratio

2:10 Total

16g Dose

91°C Temp

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Parameters

16 g
Coffee: 150 g
Water: 1:9.4
Ratio: 91 °C
Temp: 4 medium-fine
Grind: 70 g
Ice: 2:10
Total: ~220 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

2:10 · total

Before you brew

1 Add 70g of ice to the server

Bloom 1 / 4
0:00

40s

Pour in a spiral to 40g. Let it bloom.

+40g→ 40g Spiral 4g/s 10s 91°C
Pour 2 / 4
0:40

30s

Pour in a spiral to 100g.

+60g→ 100g Spiral 6g/s 10s
Pour 3 / 4
1:10

1m

Pour in a spiral to 150g.

+50g→ 150g Spiral 5g/s 10s
Done 4 / 4
2:10

Iced coffee ready.

Notes

Treat 70g as brewing water, not garnish, and load it into the server before you start brewing. Use a medium-fine grind to offset the short hot contact, pour evenly along the oval bed, then swirl the server until every ice cube has melted.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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