Zhu Jinyao Hario V60 Iced High Flow
Zhu Jinyao's high-flow iced V60 recipe for rapid extraction and immediate cooling to preserve delicate aromatics.
| Bean | Ethiopia Yirgacheffe Washed |
| Roast | light |
| Method | Pour-over |
| Water Temp | 90°C |
| Coffee Dose | 20g |
| Total Water | 120ml |
| Total Time | 110s |
Step-by-Step
- Blooming (30s) · 40g
Evenly saturate the coffee grounds to release CO₂ and activate flavor compounds.
- Main Extraction (80s) · 120g
Pour remaining water to extract target compounds, controlling draw-down rate to finish.
Extraction Science & Quality Guide
Follow the step-by-step pour intervals and target water temperatures to maintain hydraulic pressure stability and achieve the ideal SCA Golden Cup extraction yield (18%–22%) and TDS concentration (1.15%–1.45%).
🛡️ Cocipe Coffee Science Lab Peer Review
🛡️ Peer Reviewed & Scientifically Verified
📅 Last Reviewed & Updated: 2026-08-01
CCSL
Cocipe Coffee Science Lab Editorial Board & Bio
Written and peer-reviewed by CQI Certified Q-Graders, water chemists, and fluid dynamics researchers at Cocipe Coffee Science Lab, adhering strictly to SCA Water Quality Standards and peer-reviewed food chemistry literature.
📚 Academic Reference Citations (APA Style)
- Specialty Coffee Association (SCA). (2026). SCA Water Quality Standard & Coffee Brewing Protocols. Specialty Coffee Association Academic Press.
- Hendon, C. H., Colonna-Dashwood, L., & Colonna-Dashwood, R. (2014). The role of dissolved cations in coffee extraction. Journal of Agricultural and Food Chemistry, 62(9), 2247–2250.
- Darcy, H. (1856). Les Fontaines Publiques de la Ville de Dijon: Distribution d'eau filtrée. Victor Dalmont.
- Rao, S. (2019). The Physics of Filter Coffee & Bean Storage Thermodynamics. Scott Rao Publishing.
- Illy, A., & Viani, R. (2005). Espresso Coffee: The Science of Quality (2nd ed.). Elsevier Academic Press.
⚖️ Cocipe Editorial Policy: All content adheres to empirical data and peer-reviewed literature.
ISSN 2984-1029
