HOW TO BREW: ICED COFFEE: 1

HOW TO BREW | ICED COFFEE | HARIO V60 DRIPPER | ROAST LEVEL 1

This is a recipe for iced coffee (rapid cooling method) for light roast using the HARIO V60, which is used at THE WORD COFFEE. ( Click here for the recipe for COLD BREW: cold brew coffee)

Extraction Concept

This recipe aims to simplify extraction by reducing the processes (variables) involved in the extraction process so that anyone can make delicious iced coffee.

What you need

・Purified water or soft mineral water, ice

・HARIO V60 dripper, paper filter (preferably bleached)

・Coffee server

・Coffee kettle

A coffee scale, smartphone timer, or kitchen scale

·thermometer

Recipe: Light roast ( Click here for recipes for other roast levels)

Serving size: 18-20g powder / 150ml hot water

Ratio: Coffee powder/water = 1:7~1:8

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 95℃ to 90℃.

3: After pouring, spin lightly and let it steam for 40 seconds.

4: 2nd pour. Again, pour 1/3 of the total amount of hot water in a circular motion, spin lightly, and wait 30 seconds.

5: 3rd pour. Pour in 1/3 of the remaining water and spin lightly. Extraction is complete when it drips out. (Total amount of water poured: 150ml)

6: Transfer to a glass filled with ice and it's ready.

*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 water as the extraction water temperature is high.

-Updated 2024/4.2

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 concentration are basically adjusted by changing the mesh (particle size) of the powder. For light roasts, start by grinding as finely as possible (medium-fine grind), and if it feels powdery or prickly, gradually grind it coarser.