[ICED] V60 / Dark Roast / for 2
[ICED]
Hario V60 / Medium to Dark Roast / for 2
A familiar extraction method that has been widely used in the home since ancient times.
The taste changes depending on the speed, time, and method of pouring hot water,
good technique is necessary to get good results.
The permeation method that extracts coffee by passing hot water over the beans, gives a balanced sweetness, bitterness, acidity, and richness.
It is easy to produce a refreshing aftertaste.
Among the many extraction methods, this method gives the most control over the flavour.
It is an extraction method suitable for beginners and experts.
▼Recipe
Coffee beans 28g Medium grind
Water 225g
Temperature 89℃
Ice 8 pieces (240g)
Brewing time 2’20
▼Tools you need
Hario V60 dripper
Hario V60 paper filter
Scale
Timer
Thermometer
Kettle
Glass server and a tumbler
Coffee grinder
Step1
Fold the edge of the filter and set it on the dripper.
Place them on the server.
Step2
Rinse the filter with hot water.
Step3
Weight 28g of coffee beans and grind them in a medium setting.
Step4
Throw out the hot water from the server.
Place eight ice cubes (240g) into the server.
Step5
Put the coffee ground in the dripper and zero out the scale.
Step6
(0’00-0’40) Pour 50g of hot water.
Pour in 50g of water and wait for 40 seconds to get blooming.
Step7
(0’40-0’55) Pour the hot water up to 100g.
Pour in 50g of water gently for 15 seconds with a dollar size of circular motion.
Step8
(1’10-1’25) Pour the hot water up to 160g.
Wait 15 seconds, then repeat then pour 60g in for 15 seconds.
Step9
(1’40-1’55) Pour the hot water up to 225g.
Stay 15 seconds, pour in 65g let it take 15 seconds.
Step10
(-2
Remove the dripper when the coffee drip stops.
Step11
If you get the correct extraction, there is a hole in the middle like a doughnut.
Step12
In the end, gently stir the coffee and serve it in a tumbler filled with ice.
Enjoy your flavourful cup of coffee!