Iced Hario V60

What You’ll Need

  • 21 grams of specialty-grade whole bean coffee

  • Filtered water (210-211 degrees F)

  • Gooseneck kettle

  • Scale

  • Timer

  • V60 cone & filter

  • Mug or carafe

  • Burr grinder

  • Ice

1.

Fold V60 filter and insert into cone, rinse and pre-wet filter with hot water into a separate cup (not the cup/carafe you are brewing into). Discard hot papery water. Add 150 grams of ice to the cup/carafe you are going to brew into.

2.

Grind size: Table salt (about "medium-fine"), just slightly finer than the grind you’d use for a single cup hot brew V60. Flatten coffee bed. Zero scale.

3.

Start timer. At 0:00, pour 60-70 grams spiraling all over the grounds quite quickly (10+ grams/second). If you do not get all the grounds saturated with your pour alone, gently excavate/flip over the grounds with a spoon and/or chop up any dry clumps. If you do get all the grounds saturated with your pour alone, just leave it alone.

4.

At 0:45, begin the first main pour. Aim to reach 215g total water in the brewer by 1:10. Pour in circles/spirals. Flow rate here is 150ish grams in 30ish seconds so about 5g/sec–this is relatively slow but probably not as slow as you can possibly pour without the stream breaking up. If you really want to fine tune this process, your first 2-3 seconds of this pour should be at more like 6-8g/s to really make sure the bed is evenly saturated and the rest of the water will flow through evenly, and then you want to slow down.

5.

Swirl entire brewer to wash any grounds that have gotten stuck to the filter back into the wet coffee bed. 

6.

Pour your finished brew (the ice in the carafe should have all just about melted) into a glass that is ~half full of ice. Enjoy!

Quick Tip: With a great grinder (very little fines), we'd expect a washed Central/South American to finish brewing around 2:00-2:15, and a washed Ethiopian to be more like 2:15-2:30. As always, time isn't that important. Being consistent with your excavation and pouring is the important thing, and then dial in grind size to suit your tastes.

With a relatively cheap grinder that produces more fines, you have to keep the agitation down a little (don't pour as quickly), and even then, you'll likely need a much longer brew time to get an appropriate extraction (brew time will be longer because the fines will clog the filter and reduce flow rate).