アイスコーヒー (Japanese-style Iced Coffee)
Adapted from James Hoffmann’s recipe.
Equipment
- Pourover dripper
- Decanter
- Pourover coffee filter
- Scale that measures grams
- Kettle
What I Used
- V60 ceramic coffee dripper 02
- V60 02 XGS coffee server with lid
- V60 paper filter, natural brown, untabbed
- V60 drip scale
- Electric gooseneck kettle
Coffee for One
Ingredients
- 120g ice
- 180g water
- 20g coffee, ground medium-fine
Preparation
- Heat water to 205 degrees in kettle.
- While water is heating, place filter in dripper and rinse in sink.
- Once water is heated, place ice in decanter and tare scale.
- Start a timer and pour 40g of water to bloom grounds.
- At 0:45, pour 70g of water, bringing total to 110g.
- At 1:30, pour the final 70g of water, bringing total to 180g.
- Stir final pour and grounds once clockwise, once counter-clockwise with spoon.
- Remove the dripper and set aside.
- Swirl the decanter until the remaining ice melts.
- Pour into highball glass over additional ice and serve.
Coffee for Two
Ingredients
- 240g ice
- 360g water
- 40g coffee, ground medium-fine
Preparation
- Heat water to 205 degrees in kettle.
- While water is heating, place filter in dripper and rinse in sink.
- Once water is heated, place ice in decanter and tare scale.
- Start a timer and pour 80g of water to bloom grounds.
- At 0:45, pour 140g of water, bringing total to 220g.
- At 1:30, pour the final 140g of water, bringing total to 360g.
- Stir final pour and grounds once clockwise, once counter-clockwise with spoon.
- Remove the dripper and set aside.
- Swirl the decanter until the remaining ice melts.
- Pour into two highball glasses over additional ice and serve.