Ice After

V60 02 V60 by Lance Hedrick

Lance Hedrick's Ice After approach sends all 240g through the V60 hot, then flash-chills the completed brew in the server. Full-strength extraction before dilution produces an iced cup that is crisp, floral, sweet, and fruity.

1:12 Ratio

2:55 Total

20g Dose

95°C Temp

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Parameters

20 g
Coffee: 240 g
Water: 1:12
Ratio: 95 °C
Temp: 6 medium-coarse
Grind: 60 g
Ice: 2:55
Total: ~300 ml
Yield

Grind · 6/10 · medium

FINE COARSE

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Method

2:55 · total

Before you brew

1 Add 60g of ice to the server

Bloom 1 / 9
0:00

12s

Pour 60g.

+60g→ 60g 6g/s 10s 95°C
Degas 2 / 9
0:12

48s

Let it bloom.

48s
Pour 3 / 9
1:00

45s

Pour in a spiral to 150g.

+90g→ 150g Spiral 6g/s 15s
Pour 4 / 9
1:45

20s

Pour in a spiral to 240g.

+90g→ 240g Spiral 6g/s 15s
Swirl 5 / 9
2:05

35s

Swirl gently to settle the bed flat.
Prepare 6 / 9
2:40

5s

Add 60g of ice to the server.
Swirl 7 / 9
2:45

5s

Stir to chill.
Serve 8 / 9
2:50

5s

Pour the chilled coffee over fresh ice.
Done 9 / 9
2:55

Iced coffee ready.

Notes

Keep the server ice-free during brewing, use a slightly coarser grind than for a typical hot V60, and brew with 95°C water. After drawdown, add 60g of ice, stir or swirl until mostly melted, then serve over fresh ice. If the chilled cup is thin, grind finer before reducing the ice.

Original source

Recipe by Lance Hedrick, published at youtube.com.

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