4th Wave Iced

V60 02 V60 by ROCA Coffee Roasters

ROCA Coffee Roasters' iced V60 built for fourth-wave clarity: a gentle 92°C — dropping to 88°C for infused or dark-roasted coffees — 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

1:45 Total

20g Dose

92°C Temp

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Roast level

Light / Washed Infused / Dark

Parameters

20 g
Coffee: 180 g
Water: 1:9
Ratio: 92 °C
Temp: 4 medium-fine
Grind: 60 g
Ice: 1:45
Total: ~240 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

Method

1:45 · total

Bloom 1 / 5
0:00

40s

Pour 40g over the centre of the bed. Let it bloom.

+40g→ 40g Center pour 4g/s 10s 92°C
Pour 2 / 5
0:40

25s

Pour over the centre of the bed to 90g.

+50g→ 90g Center pour 4.2g/s 12s
Pour 3 / 5
1:05

20s

Pour over the centre of the bed to 130g.

+40g→ 130g Center pour 4g/s 10s
Pour 4 / 5
1:25

20s

Finish over the centre of the bed to 180g.

+50g→ 180g Center pour 4.2g/s 12s
Done 5 / 5
1:45

Drawdown complete.

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 92°C keep the cup more delicate than a classic Japanese iced; for infused or dark roasts, drop the water to 88°C. Grind as you would for a hot V60, or a touch finer. Aim to finish the drawdown by 1:40–1:50. Aim to finish drawing down by 1:40–1:50.

Original source

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

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ROCA Coffee Roasters

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