Brew 25g of coffee with 250g of water at 100°C using a V60 02 directly over ~165g of ice in the server. Following the 60 percent hot water and 40 percent ice split, grind finer than for a hot V60. Swirl the finished brew until evenly chilled before serving.
Bean
Not specified by the source
Roast
Method
Pour-over
Grind Size
Not specified by the source (grind finer than for a hot V60)
Water Temp
100°C
Coffee Dose
25g
Total Water
250ml
Total Time
165s
Step-by-Step
Bloom (45s) · 50g Pour in a spiral to 50g with water at 100°C and let it bloom for 45 seconds.
Pour (45s) · 100g Pour in a spiral to 150g for 45 seconds.
Pour (75s) · 100g Pour in a spiral to 250g for 75 seconds.