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Now reading Japanese Iced V60

Japanese Iced V60

by James Hoffmann V60 02

James Hoffmann's Japanese-style iced V60 method. Brew at double strength with boiling water over ice. Produces a bright, complex iced coffee that cold brew can't match.

  • Citric
  • Fruity
  • Light-bodied
  • Light roast
  • Medium roast
  • Standard
  • Beginner
Total
2:45
Ratio
1:10
Coffee
25 g
Temp
100 °C

The Japanese Iced V60 recipe by James Hoffmann for the V60 02 uses 25 g of coffee and 250 g of water (1:10 ratio), at 100°C, with a target brew time of 2:45.

Parameters

Iced
25 g
Coffee
250 g
Water
1:10
Ratio
100 °C
Temp
4 medium fine
Grind
165 g
Ice
2:45
Total
1
Servings
Grind · 4/10 · fine-medium
FINE COARSE

Method

2:45 · total
  1. 0:00
    Bloom

    Pour 50g of boiling water over grounds.

    +50g 10s Circular
  2. 0:45
    Pour

    Pour to 150g in slow circles.

    +150g 25s Circular
  3. 1:30
    Pour

    Final pour to 250g.

    +250g 20s Circular
  4. 2:45
    Done

    Drawdown over ice complete. Stir and serve.

Notes

Hoffmann recommends 60% hot water, 40% ice by total weight. So for 250g of hot water, use ~165g of ice in the server. Fine grind and boiling water extract intensely from the reduced water volume. The rapid cooling on ice preserves volatile aromatics that make iced pour-over superior to cold brew.

More V60 02 recipes

See all V60 02 recipes →

Other V60 methods

More by James Hoffmann

View all recipes by James Hoffmann →

Original source

Recipe by James Hoffmann, published at youtube.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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