Ingredients
Equipment
Method
- Heat 300 g of water to 93°C (199°F).
- Weigh 18 g of whole coffee beans for 1 serving using a digital scale.
- Grind the coffee beans using a Kingrinder K6 at 90–95 clicks as a starting point.
- Adjust the grind to taste.
- Place a glass filled with ice under the V60 dripper.
- Insert a Hario V60 paper filter into the dripper and rinse it thoroughly with hot water. Discard the rinse water while keeping the ice-filled glass underneath.
- Add the 18 g of freshly ground coffee to the filter and gently shake the dripper to level the coffee bed.
- Start the timer and slowly pour 36–45 g of water over the coffee, making sure all the grounds are evenly saturated. Let it bloom for 30–45 seconds.
- Continue pouring in slow, controlled circles until you reach 300 g total water. Aim for a total brew time of 2:45–3:00 minutes.
- Once all the coffee has finished dripping, add more ice to the glass as needed.
- Gently stir the iced coffee and serve immediately.
Nutrition
Notes
Barista Tip: If the coffee tastes sour or weak, grind a little finer. If it tastes bitter or dries the mouth, grind a little coarser.
Equipment Tip: This recipe works well with Hario equipment, but any compatible V60 dripper and V60-style paper filters from reputable brands can produce similar results.