The Ice Brew

Hario Switch 02 Hario switch by Anders Hedström

Anders Hedström brings Koridashi — the Japanese ice-drip tea technique, credited here to Tetsu Kasuya — to coffee on a Hario Switch. No heat, no agitation: ice sits over the bed with the switch closed, then the switch opens and the ice melts drop by drop through the coffee over three to four hours. The slow, cold extraction lifts sweetness and mutes bitterness for a cup that drinks tea-like, fruity and sweet.

1:12 Ratio

20g Dose

4°C Temp

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Parameters

20 g
Coffee: 240 g
Water: 1:12
Ratio: 4 °C
Temp: 4 medium-fine
Grind: 3.5h
Steep: ~240 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

Prepare 1 / 7

Close the switch.

Valve: Closed
Prepare 2 / 7

Pile the ice over the coffee bed.

Valve: Closed
Pour 3 / 7

Pour 240g gently.

+240g→ 240g Fill gently 4°C Valve: Closed
Steep 4 / 7

Let it steep undisturbed.

Valve: Closed 30s–30s
Prepare 5 / 7

Open the switch.

Valve: Open
Steep 6 / 7

Let it steep undisturbed.

Valve: Open 3h–4h
Done 7 / 7

Cold brew ready.

Notes

For 20g of coffee, use 120g of ice and 120ml of cold water — the 240g is the ice and the water together, since the melting ice is the brew water. Grind a touch finer than your usual pour-over: with no heat the extraction runs low, and the finer grind compensates. Give the grounds a light shake to settle them before you start. The valve is the whole game — once open it should drip slowly, and the run takes three to four hours, so leave yourself the time. Serve straight; it needs no dilution.

Original source

Recipe by Anders Hedström, published at instagram.com.

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By

Anders Hedström

2 recipes

In the cup