Japanese Iced Coffee
Brew hot directly onto ice. Uses half the water for brewing, half as ice in the server.
- Citric
- Fruity
- Light-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 2:30
- Ratio
- 1:12
- Coffee
- 20 g
- Temp
- 96 °C
The Japanese Iced Coffee recipe by Hario for the V60 02 uses 20 g of coffee and 240 g of water (1:12 ratio), at 96°C, with a target brew time of 2:30.
Parameters
- 20 g
- Coffee
- 240 g
- Water
- 1:12
- Ratio
- 96 °C
- Temp
- 4 medium fine
- Grind
- 120 g
- Ice
- 2:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Bloom with 40g hot water.
+40g 8s Slow -
0:35Pour
Pour in circles to 120g.
+120g 20s Circular -
1:10Pour
Pour to 240g. Let it draw down onto the ice.
+240g 25s Circular -
2:30Done
Stir the iced coffee and serve immediately.
Notes
More V60 02 recipes
-
Five Equal Pours
1:16.7by Nicole Battefeld-Montgomery
- Balanced
- Sweet
Total 3:15 Temp 95°C -
Single Circular Pour
1:16.7by Blue Bottle Coffee
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Constant Spirals
1:16.7by Counter Culture Coffee
- Balanced
- Sweet
Total 3:45 Temp 93°C -
Jonathan Gagné
1:17by Jonathan Gagné
- Sweet
- Balanced
Total 4:30 Temp 100°C -
Official
1:15by George Howell
- Floral
- Fruity
Total 3:30 Temp 96°C
Other V60 methods
More by Hario
-
Dark Roast
1:15Hario Mugen
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10Hario Mugen
- Citric
- Fruity
Total 2:15 Temp 96°C -
Light Roast
1:14Hario Mugen
- Floral
- Fruity
Total 2:45 Temp 95°C -
Hario Official
1:12Hario Mugen
- Balanced
- Sweet
Total 1:30 Temp 93°C -
Bloom then Continuous Pour
1:16.7Hario Mugen
- Balanced
- Sweet
Total 3:00 Temp 93°C
Original source
Recipe by Hario, published at hario.co.jp.
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100g
+50g Add water