Japanese Iced
Single-cup Japanese iced coffee in the V60-01. Fine grind with boiling water brews at double strength over 130g of ice. The small V60-01 is perfect for personal-sized iced coffee.
- Citric
- Fruity
- Light-bodied
- Light roast
- Medium roast
- Quick
- Beginner
- Total
- 2:00
- Ratio
- 1:10
- Coffee
- 15 g
- Temp
- 100 °C
The Japanese Iced recipe by Hario for the V60 01 uses 15 g of coffee and 150 g of water (1:10 ratio), at 100°C, with a target brew time of 2:00.
Parameters
- 15 g
- Coffee
- 150 g
- Water
- 1:10
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 130 g
- Ice
- 2:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 30g of boiling water.
+30g 8s Slow -
0:30Pour
Pour to 90g.
+90g 12s Circular -
1:00Pour
Final pour to 150g.
+150g 10s Circular -
2:00Done
Drawdown over ice complete. Stir and serve.
Notes
More V60 01 recipes
-
Kyoto
1:15.4by Kurasu
- Floral
- Citric
Total 2:10 Temp 91°C -
Fine Grind Spiral
1:16.7by Matt Perger
- Citric
- Fruity
Total 2:20 Temp 97°C -
Concentrate
1:10by Heart Coffee Roasters
- Sweet
- Chocolate
Total 2:00 Temp 95°C -
Dark Roast
1:15by Hario
- Chocolate
- Caramel
Total 2:30 Temp 88°C -
Four Small Pours
1:16.7by James Hoffmann
- Balanced
- Sweet
Total 3:00 Temp 100°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