HOW TO BREW :ICED COFFEE HARIO SWITCH
HOW TO BREW | ICED COFFEE | HARIO SWITCH DRIPPER
This is a recipe for iced coffee (flash brew method) using the HARIO SWITCH DRIPPER, which is used at THE WORD COFFEE. (For the COLD BREW recipe, click here)
What you'll need
・Purified water or soft mineral water, ice
・HARIO Switch Dripper, paper filters (preferably bleached)
・Coffee server
・Coffee kettle
・Coffee scale, or 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 two layers in the server
1: Rinse the dripper to warm it up.
2: Put ice in the server, then set the dripper, paper filter, and coffee grounds.
3: 1st pour. Close the switch and start the timer. Simultaneously, pour half of the total amount of hot water (this time, 150ml ÷ 2 = 75ml) at about 93-87°C.
3: Give a light swirl at the end of pouring. Let it bloom for 30 seconds.
4: After 30 seconds, open the switch to let the water drip, and wait until the timer reaches 60 seconds.
4: 2nd pour. Close the switch, pour the remaining hot water, and give a light swirl. Wait until the timer reaches 120 seconds. After 120 seconds, open the switch, and brewing is complete when all the water has dripped through. (Total hot water poured: 150ml)
5: Transfer to a cup filled with ice, and it's ready.
*If the amount of ice is too small, it will melt too much, resulting in a thin liquid, so use plenty of ice. Especially for light roasts, since the brewing water temperature is high, use more ice.
The basic principle of flash brew iced coffee is to brew strong coffee, assuming it will be diluted by ice.
Swirl = Hold the bottom of the dripper and gently shake the entire server in a circular motion. The reason for swirling is to ensure that all the coffee grounds in the dripper are evenly exposed to the hot water.
The taste and strength are basically adjusted by changing the grind size and water temperature. For the grind size, start with as fine as possible (medium-fine grind ~) and gradually coarsen it if there is a powdery or astringent sensation.
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