Iced V60 - Japanese Style
Iced V60 Japanese style
Today I will do something controversial. I will write FIRST the recipe, then the method, the theory behind it and only at the end the story behind it and how I lose the sensibility of my thumb for an evening.
What you need:
-Your most expensive scale
-A temperature-controlled kettle
-A hand grinder or even better, an RPM controlled electric grinder.
-A ceramic Hario V60
-A nice decanter.
-And obviously a nice coffee (light roast for this recipe).
Ok, let's begin..? You don't have some of those items? Ok, let's change something.
-A kitchen scale. I think that anybody has this one.
-A timer. Maybe the one from the phone that you probably have in your hand now.
-Boiling water and something for pour it.
-For the grinder I will put aside my expensive one[expensive grinder.jpg] and I will use freshly grind coffee from the shop.
-Any V60. Here it makes some sense to have a ceramic one because it absorbs the heat more easily, but I'm not totally sure about it?
-A mug can work fine if you like to spill all the coffee on your table when your pouring everything on a glass.
-And some ice, very important this last one.
For a 1:15 ratio.
20g of coffee medium-fine.
200g of boiling water.
100g of ice.
For the brewing method I guess anyone has his, let's just keep it simple here.
-WET with boiling water the v60 filter, ON A SINK, NOT ON THE JUG WITH ICE.
-Place the 100g of ice in the mug.
-On top the mug place the v60 with the filter from one moment ago and pour the ground inside.
-Flat the bed.
-Pour the first 30-40 grams of water for saturate the coffee bed.
-Wait 30 second for the blooming phase, or a little more if the bed is not dried yet.
-Gently pour the rest of the water with concentrical movement from the inside to the outside trying to keep the same water level.
Ideally you should target around 3 minute, including the drawdown.
What you should have?
A room temperature brew, without any ice, that you can transfer in a glass with some ice.
What is the theory behind it and can it be more flexible?
You can/need experiment a little; in theory, because some of the water doesn't pass through the grounds, for adjust the coffee you should go a little finer than the usual and use a little stronger ratio coffee:water; from my hand grinder, for example, usually i do the pourover with the grind size at 19 clicks from 0, but for this iced pour over i find that i like it more at 17 clicks and instead of use my usual ratio of 1:17 I did 1:15.
Ideally what you should target it's melt all the ice at the end of the brewing, you can achieve that by changing a little bit the ratio ice:hot water, in this recipe is 1:3 but with a different quantity of ground coffee I need to use more ice.
You can use the same method with any pour over brewer and also something like the aereopress, you will need some adjustment given by the time for the brew and the coffee grind size, but I think that 1:3 for the ice:water is a good starting point.
That's it, you made it.
Yeah, go on, drink your coffee.
Enjoy.
No, no funny story where I spilled all the boiling hot water in my thumb trying this recipe because the kettle that I have is enormous and I couldn't keep a steady pour. Bye.