Flash Brew, Japanese Iced V60 Single Cup
1:16, with 120 g of the water weighed in as ice.
- Grinder
- Fellow Ode 2 On your grinder
- Grind setting
- 3.0 On your grinder
- Dose
- 20 g
- Water
- 200 g
- Ice
- 120 g
- Water temp
- 205°F / 96.1°C
- Brew time
- 2:30
- Ratio
- 1:16.0
1:16, and a third of the water is ice. The ice goes in the carafe before anything else because it is brew water, not a garnish, which is why it gets weighed.
205°F, not 203. The same reason as the Chemex flash brew: a small hot volume loses more heat per gram on the way down.
Any ice left at the end is dilution you did not plan for. If it does not melt, use less next time.
Brew process
-
Dose
Put 120 g of ice in the carafe before anything else. It is brew water, not a garnish, which is why it gets weighed.
-
Rinse
Rinse the filter, discard the rinse water, and reset the scale with the ice in place.
-
Bloom
Bloom with 45 g at 205°F. Wait 30 seconds.
-
Pour
Pour to 130 g in slow circles. Let it draw down.
-
Pour
Pour to 200 g and let it finish. The brew lands on the ice and chills as it drips.
-
Serve
Swirl the carafe until the ice has melted, then pour over fresh ice.
If it's not right
| What you see | Why | What to do |
|---|---|---|
| Watery | Too much ice, or not enough coffee. | Weigh the ice. It is a third of the water, and eyeballing it is how flash brew ends up thin. |
| Sharp and sour | The grind is too coarse for the shorter contact time. | Go finer. |
| Flat | It sat before you poured it. | Drink it immediately. |
Beans for this
- Dogspeed Flat Track Coffee Medium-dark · Latin America, varied seasonally — typically Colombia Supremo, Guatemala (Huehuetenango or Marilandia) and Brazil (Vila Boa natural)
- Espresso Blue Bottle Coffee Dark · Organic blend, Latin America and Central Africa
- Andino Leal Merit Coffee Medium · Huila, Colombia, from a committed group of small-scale producers
- Roaster's Blend Merit Coffee Medium-dark · Blend, Honduras and Colombia
- Sumatra Starbucks Dark · Sumatra, Indonesia
- Tractor Beam Superthing Coffee Medium · Blend, roughly half washed Colombia with washed and natural Ethiopia; components rotate seasonally
Every bag I have written up for the Hario V60
If your bag is lighter or darker than that
20 g to 320 g is about 1:16. Everything below is relative to this recipe's own numbers.
A lighter roast than this recipe
- Temperature
- Go hotter. A lighter roast is denser and gives up less at the same temperature — take it to the top of the range, or just off the boil.
- Time
- Give it longer. Another fifteen to thirty seconds of contact, whether that is a slower pour or a longer steep.
- Grind
- Grind finer, one step. Light roasts under-extract before they over-extract, and sour is the failure you will meet first.
- Dose
- Leave the dose alone at first. If it is still thin after the other three, add a gram or two.
A darker roast than this recipe
- Temperature
- Go cooler. A dark roast is brittle and gives up everything it has immediately — back off five degrees or let the kettle stand a minute.
- Time
- Cut it short. Stop the brew at the first sign of it slowing down; the last of the drawdown is where the ash comes from.
- Grind
- Grind coarser, one step. Bitter and hollow is the failure you will meet first, and coarser is the fix.
- Dose
- You can use slightly less and lose nothing. A dark roast tastes stronger than it is.
The roast it was written for
- Temperature
- The temperature on this recipe is written for exactly this roast. Start there.
- Time
- The time is the time. Change it only after you have tasted it once as written.
- Grind
- Grind is still the one thing worth moving. Everything else in the recipe is fixed so that it can be.
- Dose
- The dose below is what these numbers were dialed at.
More on what the words mean: light, medium and dark roasts.
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