HOW TO BREW: ICED COFFEE: V60 NEO
HOW TO BREW | ICED COFFEE | HARIO V60 NEO DRIPPER
This is a recipe for iced coffee (flash-chilled) using the HARIO V60 NEO DRIPPER, as adopted by THE WORD COFFEE.
Brewing Concept
This recipe aims for a simple extraction by reducing the variables in the brewing process, allowing anyone to brew delicious iced coffee.
What you'll need
・Purified water, or soft mineral water, ice
・HARIO V60 NEO dripper, paper filters (bleached, if possible)
・Coffee server
・Coffee kettle
・Coffee scale, or smartphone timer, kitchen scale
・Thermometer
Recipe
For one serving: 16g coffee grounds / 150ml hot water
Ratio: Coffee grounds/water = 1:8 to 1:9
Grind size: Medium-fine to medium
Water temperature: 90-87℃
1: Put ice in the server, then set the dripper, paper, and coffee grounds.
2: First pour / Start the timer. Simultaneously pour 50ml of 90-87℃ water (1/3 of the total pour volume; in this case, 150ml ÷ 3 = 50ml) in a circular motion.
3: Lightly spin after pouring. Let it bloom for 45 seconds.
4: Second pour / Pour another 50ml (2/3 of the pour volume) in a circular motion, then lightly spin. Wait for 30 seconds.
5: Third pour / Pour the remaining 50ml (total pour volume) and lightly spin. Extraction is complete when all the water has dripped through. (Pour volume 50ml x 3 times = 150ml total)
6: Transfer to a glass with ice, and it's ready.
*If there's too little ice, it will melt too much and result in a thin liquid, so use plenty of ice. Especially for light roasts, since the brewing water temperature is high, use more ice. Adjust the amount of ice so that the liquid dripping during extraction always hits the ice.
The basic principle of flash-chilled iced coffee is to brew a strong coffee, assuming it will be diluted by ice.
Spin = Hold the bottom of the dripper and gently shake the entire server in a circular motion. The reason for spinning is to ensure that all the coffee grounds in the dripper are uniformly exposed to the hot water.
The flavor and concentration are generally adjusted by changing the grind size of the coffee. Start as fine as possible, and if there's a powdery texture, astringency, or off-flavors, gradually make it coarser. (Medium-fine to medium grind)
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