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V60 02

4th Wave Iced

V60 02 V60 by ROCA Coffee Roasters

ROCA Coffee Roasters' iced V60 built for fourth-wave clarity: gentle 88°C water, a stronger 1:9 brew ratio, and four center pours dripping straight onto ice. Bright and aromatic, it keeps the delicate fruit and florals that boiling water would flatten.

1:9 Ratio
1:55 Total
20g Dose
88°C Temp
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Parameters

20 g
Coffee
180 g
Water
1:9
Ratio
88 °C
Temp
4 medium-fine
Grind
60 g
Ice
1:55
Total
~240 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

1:55 · total

Before you brew

  1. 1 Add 60g of ice to the server
  1. Bloom 1 / 7
    0:00
    40s

    Pour in the centre to 40g. Let it bloom.

    +40g→ 40g Center pour 4g/s 10s 88°C
  2. Pour 2 / 7
    0:40
    25s

    Pour in the centre to 90g.

    +50g→ 90g Center pour 4.2g/s 12s
  3. Pour 3 / 7
    1:05
    20s

    Pour in the centre to 130g. Do not exceed the water height reached on the second pour.

    +40g→ 130g Center pour 4g/s 10s
  4. Pour 4 / 7
    1:25
    ~20s

    Pour in the centre to 180g. Do not exceed the water height reached on the second pour.

    +50g→ 180g Center pour 4.2g/s 12s
  5. Serve 5 / 7
    1:45
    ~5s

    Pour the chilled coffee over fresh ice.

  6. Swirl 6 / 7
    1:50
    ~5s

    Stir to chill.

  7. Done 7 / 7
    1:55

    Finish when the coffee stops dripping.

Notes

Place 60g of ice in the server before brewing — the hot coffee drips onto it and locks in the aromatics. Pour only in the center, where the bed is thickest. Keep water off the dripper walls. On the third and fourth pours, adjust the stream so the water never rises above the grounds surface lifted by the second pour. The 1:9 ratio and gentle 88°C keep the cup more delicate than a classic Japanese iced. Grind as you would for a hot V60, or a touch finer. Aim to finish the drawdown by 1:40–1:50.

Original source

Recipe by ROCA Coffee Roasters, published at instagram.com.

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