Iced
Japanese iced coffee with the Kalita Wave. The flat bed ensures even extraction at a higher ratio.
- Fruity
- Citric
- Light-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 2:30
- Ratio
- 1:10
- Coffee
- 22 g
- Temp
- 96 °C
The Iced recipe by Kalita for the Kalita Wave 185 uses 22 g of coffee and 220 g of water (1:10 ratio), at 96°C, with a target brew time of 2:30.
Parameters
- 22 g
- Coffee
- 220 g
- Water
- 1:10
- Ratio
- 96 °C
- Temp
- 4 medium fine
- Grind
- 150 g
- Ice
- 2:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Bloom with 50g.
+50g 8s Slow -
0:35Pour
Pour to 130g.
+130g 15s Circular -
1:10Pour
Pour to 220g. Let draw down onto ice.
+220g 15s Circular -
2:30Done
Stir and serve.
Notes
More Kalita Wave 185 recipes
-
Six Timed Pulses
1:15.6by George Howell
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Classic
1:16by Kalita
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Dark Roast 185
1:16.4by Kalita
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Dark Roast — Slow Centered Pour
1:15by Kalita
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Single Pour
1:16.7by Kalita
- Balanced
- Sweet
Total 3:00 Temp 93°C
Other Kalita methods
More by Kalita
-
Classic Pour
1:16.7Kalita 101
- Balanced
- Sweet
Total 3:00 Temp 93°C -
101 Concentrate
1:10Kalita 101
- Chocolate
- Sweet
Total 2:00 Temp 95°C -
101 Dark Roast
1:15Kalita 101
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
101 Iced
1:10.7Kalita 101
- Fruity
- Citric
Total 2:15 Temp 96°C -
Kissaten Style
1:12.9Kalita 101
- Caramel
- Sweet
Total 3:30 Temp 85°C
Original source
Recipe by Kalita, published at kalita.co.jp.
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100g
+50g Add water