this post was submitted on 08 Jul 2023
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Coffee
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I follow James Hoffmann's Japanese iced coffee recipe for V60 which for me yields a sweet, fruit tea-like cup with light roasts.
Tetsu Kasuya's recipe of stuffing the brewer full of ice cubes and slowly letting them melt over the grounds would be hella fun to try though...
I'd also recommend Hoffman's method, I grind quite a lot finer than I normally do, use closer to 1/11, and bloom for about a minute plus a slower pour.
Also I hold back 2-3 ice cubes and put them directly in my cup after serving. So instead of getting a lot of small almost melted cubes you have a few big ones making it nicer to drink.
I believe it's because I mostly drink delicate light roasted Ethiopian coffees that are a bit harder to extract for ice coffee.
I tried the Hoffman method today and it's quite good (provided you pour the iced coffee over additional ice before drinking). I didn't quite get a sweet fruit tea-like cup (like I usually do with a hot pourover light roast), but I certainly got more of the origin characteristics I was looking for.