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V60 02

Japanese Iced Coffee

V60 02 V60 by Hario

Hario's recipe collection features the classic Japanese iced V60 format: a concentrated hot extraction lands directly on 120g for immediate cooling and dilution. It produces a crisp, aromatic cup with lively acidity and a clean finish.

1:9 Ratio
2:15 Total
20g Dose
96°C Temp
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Parameters

20 g
Coffee
180 g
Water
1:9
Ratio
96 °C
Temp
4 medium
Grind
120 g
Ice
2:15
Total
~300 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

2:15 · total

Before you brew

  1. 1 Add 120g of ice to the server
  1. Bloom 1 / 4
    0:00
    45s

    Pour 50g in a spiral. Let it bloom.

    +50g→ 50g Spiral 5g/s 10s 96°C
  2. Pour 2 / 4
    0:45
    45s

    Pour in a spiral to 120g.

    +70g→ 120g Spiral 7g/s 10s
  3. Pour 3 / 4
    1:30
    45s

    Finish in a spiral to 180g.

    +60g→ 180g Spiral 6g/s 10s
  4. Done 4 / 4
    2:15

    Iced coffee ready.

Notes

Place 120g in the server before brewing and spread it beneath the dripper. Grind finer than for the equivalent hot cup to compensate for less brew water. Swirl the server until remaining ice and concentrate are integrated, then taste before adding more ice.

Original source

Recipe by Hario, published at hario.co.jp.

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