Hario Switch Summer Japanese Iced Coffee Recepie

Let's try the Japanese-style iced coffee recipe shared by Daily coffee pour over: • 🫰My beloved iced coffe... . The result was really quite good!
Beans used in the video with a tendency to be sweet:
190 Cafe House
Yegacheffe Edido Dobi Co-op 20g
Light roast | Partially shaded sun-dried | Variety: 74110/74158 | 1930-1960m
Roast date: 2024/04/08
Grind size: Comandante C40 #22 (slightly fine)
Reference ratio:
Coffee beans 20g
Hot water 180g
Ice 160g
The water temperature this time is about 90 degrees, remember to preheat the filter and warm the cup.
Divide the hot water into three stages:
First stage 45g, about 25 seconds of blooming time
Second stage 90g
Third stage 45g
Before pouring water into each stage, close the valve and pour hot water to evenly wet the grounds (you can swirl it a bit). Then, wait a while before opening the valve.
If you prefer the front-end taste, adjust the total time to about 1 minute and 30 seconds, and for the back-end taste, keep it at 2 minutes or more.
Finally, pour in the ice and stir until the pot feels cold to the touch.
I'm not very accustomed to making iced coffee myself, so I often struggle with getting the proportions right. Sometimes it turns out too weak, and other times, adding too few ice cubes results in it not being cold at all.
The recepie provided by this method are really delicious. The immersion highlights the sweetness, and the overall concentration is just right and adequately chilled. You can also fine-tune the taste profile by adjusting the immersion time, whether you prefer a more forward or back-end flavor. I'll continue experimenting with other brewing times.

[@PTNOPOT]

which cone brewer is thay

[@deja-brew-by-wu]

Thanks for watching. It’s Hario Switch ceramic version SSDR-200-B.