this post was submitted on 08 Jul 2023
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Coffee
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Japanese iced coffee!
Instantly cold but full strength because the ice doesn't water it down when it melts!
Thanks for the tip! I tried this and ended up with an uneven extraction and slightly bitter cup—although that may be more due to the ratio than the brewing method. I typically brew pour overs at 1:17, but the recipe I found online was 1:4:7 ratio (48g coffee to 212g ice and 340g water). Since coffee extraction is non-linear, I don't understand how brewing with half the hot water yields the same extraction (based on the dynamics of coffee extraction). What brewing ratio worked produces a more balanced cup for you?
EDIT: I should add I ground medium-sized (3 on a Fellow Ode Gen 1) and used 99° C water.
I follow James Hoffmann's Japanese iced coffee recipe for V60 which for me yields a sweet, fruit tea-like cup with light roasts.
Tetsu Kasuya's recipe of stuffing the brewer full of ice cubes and slowly letting them melt over the grounds would be hella fun to try though...
I tried the Hoffman method today and it's quite good (provided you pour the iced coffee over additional ice before drinking). I didn't quite get a sweet fruit tea-like cup (like I usually do with a hot pourover light roast), but I certainly got more of the origin characteristics I was looking for.