HOW TO BREW | ICED COFFEE | HARIO SWITCH DRIPPER
This is a recipe for iced coffee (flash-chilled method) using the HARIO SWITCH DRIPPER, as used at THE WORD COFFEE. (For a COLD BREW: recipe for cold-brewed coffee, click here.)
What You Need
・Filtered water or mineral water, ice
・HARIO Switch Dripper, paper filters (preferably bleached)
・Coffee server
・Coffee kettle
・Coffee scale, smartphone timer, kitchen scale
・Thermometer
SWITCH 2-Pour Simple Recipe
For one serving: 15–18g coffee grounds / 150ml hot water / medium-fine grind
Ratio (coffee grounds/water): 1:8–1:10
Ice: Enough to fill the server in two layers
1: Rinse the dripper with hot water to warm it.
2: Add ice to the server, then set up the dripper, paper filter, and coffee grounds.
3: 1st pour. Close the switch, start the timer. At the same time, pour half of the total hot water volume (in this case, 150ml ÷ 2 = 75ml) at around 93–87°C.
4: After finishing the pour, give it a gentle spin. Bloom for 30 seconds.
5: After 30 seconds, open the switch to let the water flow through, and wait until the timer reaches 60 seconds.
6: 2nd pour. Close the switch, pour all the remaining hot water, and give it a gentle spin. Wait until the timer reaches 120 seconds, then open the switch and let the remaining water flow through to complete the extraction. (Total poured water: 150ml)
7: Pour into a glass filled with ice, and it's ready.
＊If you use too little ice, it will melt too much and result in a watery drink, so use a generous amount. Especially with light roasts, the extraction water temperature is high, so use plenty of 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 extract a strong coffee, assuming it will be diluted by the melting 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 come into contact with the water evenly.
The taste and strength are basically adjusted by changing the mesh (particle size) of the grounds and the water temperature.Start with the finest grind possible (medium-fine or finer), and if there is any grittiness or sediment, gradually make it coarser.
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