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.
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
