HOW TO BREW: ICED COFFEE: 345
HOW TO BREW | ICED COFFEE 2 | HARIO V60 DRIPPER | MEDIUM~DARK ROAST
This is a recipe for medium to dark roast iced coffee (quick cooling method) using the HARIO V60, which is used at THE WORD 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 recipe here )
1 serving: 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: Pouring. Start the timer. At the same time, pour in 1/3 of the total amount of hot water (150ml ÷ 3 = 50ml in this example) at 85-90℃.
3: After pouring, lightly spin the dripper and let it steam for 45 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 all the way through. (Total of 150ml of water)
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 please use more.
-Updated 4.2/2024
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. Start with the finest possible powder, and if it feels powdery, tingly, or has an unpleasant taste, gradually make it coarser. (Medium-fine to medium grind)