CoffeeManual Brew

Japanese Iced Coffee (Iced V60)

V60 brewed directly onto ice. Keeps the aroma while tasting fresh and fruity. The best-selling manual brew on hot days.

Cup
300 ml glass with ice
Ratio
1:15 (water + ice)
Temp
93–95°C
Grind
Medium-fine, slightly finer than hot V60
Time
4 min
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Ingredients

Make cups

Base recipe makes 1 cups. Quantities update automatically.

Equipment

  • V60 dripper and paper filter
  • Gooseneck kettle
  • Scale
  • Server with ice

Method

  1. Put 120 g ice in the server and place the V60 on top.

  2. Rinse the filter with hot water before adding the ice, and discard the water.

  3. Add 20 g coffee and tare the scale.

  4. Bloom with 40 g water and wait 30 seconds.

  5. Pour in stages to a total of 180 g water by 1:30.

  6. When it has drained, swirl the server until some ice melts, then pour into a glass of fresh ice.

Barista tip

The ice counts as part of the brew water, so total water is still 300 g for 20 g coffee.

Read the coffee guide → · Cost this drink →

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