HOW TO BREW :ICED COFFEE HARIO SWITCH

HOW TO BREW | ICED COFFEE | HARIO SWITCH DRIPPER

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

What you need

・Purified water or soft mineral water, ice

・HARIO Switch Dripper, paper filter (preferably bleached)

・Coffee server

・Coffee kettle

A coffee scale, smartphone timer, or kitchen scale

・Thermometer

SWITCH 2-throw simple recipe

Serving size: 15-18g powder / 150ml hot water / medium-fine grind

Ratio: Coffee powder/water = 1:8~1:10

1: Rinse the dripper to warm it up.

2: Put ice in the server and add the dripper, paper, and powder.

3: First pour. Close the switch and start the timer. At the same time, pour in half the total amount of hot water (150ml ÷ 2 = 75ml in this example) at about 93-87°C.

3: After pouring, spin lightly and let it steam for 30 seconds.

4: After 30 seconds, turn the switch to turn off the water and wait for the timer to reach 60 seconds.

4: 2nd pour. Close the switch, pour in all the remaining hot water and spin lightly. Wait until the timer reaches 120 seconds, then open the switch and pour in the remaining water to complete the extraction. (Total amount of hot water poured: 150ml)

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

*If the amount of ice is too small, it will melt too much and the liquid will become thin, so use more. In particular, for light roasts, use more ice because the extraction water temperature is high. (Enough ice to make two layers in the server.)

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 and the water temperature. Start by grinding as finely as possible (medium-fine grind), and if it feels too powdery or prickly, gradually grind it coarser.