Yongcham Hario V60 20g Signature Iced
Yongcham's signature iced V60 recipe for 20g dose, preserving delicate aromatics through rapid cooling over ice.
| Bean | Ethiopia Yirgacheffe Washed |
| Roast | dark |
| Method | Pour-over |
| Water Temp | 92°C |
| Coffee Dose | 20g |
| Total Water | 220ml |
| Total Time | 140s |
Step-by-Step
- Blooming & Vigorous Stirring (50s) · 50g
Fill server with 120g of ice, pour 50g bloom water, immediately stir grounds 10 times with a spoon, then wait 50 seconds.
- First Fast Pour (130g) (30s) · 80g
Pour rapidly from center outward with a thick, strong stream up to 130g total to quickly extract high-concentration coffee essence.
- Second Balanced Pour (180g) (30s) · 50g
Pour gently in circles with a medium stream up to 180g total to balance the flavor profile.
- Third Center Extraction & Draw-Down (30s) · 40g
Pour vertically at center up to 220g total, wait until water fully drains onto ice, then remove dripper.