HOW TO BREW :ICED COFFEE HARIO MUGEN

HOW TO BREW | ICED COFFEE | HARIO MUGEN DRIPPER

This is a recipe for iced coffee (rapid cooling method) using the HARIO MUGEN DRIPPER, which is used at THE WORD COFFEE. ( Click here for the recipe for COLD BREW: cold brew coffee)

What you need

・Purified water or soft mineral water, ice

・HARIO MUGEN dripper, paper filter (preferably bleached)

・Coffee server

・Coffee kettle

A coffee scale, smartphone timer, or kitchen scale

・Thermometer

MUGEN 2-throw simple recipe

Serving size: 15-18g powder / 150ml hot water / medium-fine grind

Ratio: Coffee powder/water = 1:8~1:10

1: Put ice in the server and add the dripper, paper, and powder.

2: First pour. Start the timer. At the same time, pour in 1/3 of the total amount of hot water (150ml ÷ 3 = 50ml) at about 90-85℃.

3: After pouring, spin lightly and let it steam for 45 seconds.

4: 2nd pour. Pour in the remaining water and spin lightly. Extraction is complete when it runs out. (Total water poured: 150ml)

5: Transfer to a glass filled with ice and it's done.

*If the amount of ice in step 1 is too small, it will melt too much and the liquid will become thin, so use more. In particular, for light roasts, use more ice because the extraction water temperature is high. (Enough ice to make two layers in the server.)

The basic principle of rapid cooling iced coffee is to extract strong coffee that will be diluted with ice.

Spin: Hold the bottom of the dripper and gently shake the whole server in a circular motion. The reason for the spin is to ensure that all the grounds in the dripper come into contact with the hot water evenly.

The taste and consistency are basically adjusted by changing the mesh (particle size) of the powder and the water temperature. Start by grinding as finely as possible (medium-fine grind), and if it feels too powdery or prickly, gradually grind it coarser.