Hot extraction, immediate chilling
Iced V60 is brewed with hot water and chilled as it reaches ice in the server. It is different from cold brew, where coffee steeps in cool water. This recipe uses 16 g of coffee, 150 g of hot water at 91°C and 70 g of starting ice.
The recipe references Kurasu's iced pour-over guide and follows Brewlento's timed adaptation. Begin with a medium-fine grind and an approximate 02:10 guide. The coffee and filter can change how quickly this dose drains.
| Ingredient or setting | Value |
|---|---|
| Coffee | 16 g |
| Hot brewing water | 150 g |
| Starting ice in server | 70 g |
| Water temperature | 91°C |
| Grind | Medium-fine |
| Approximate guide time | 02:10 |
Understand the two water amounts
Only 150 g of water passes through the coffee. The 70 g of ice is a separate starting ingredient that chills and dilutes the brewed liquid as it melts. Together they add 220 g of water and ice to the system. Some water stays in the wet coffee, so the amount served will be lower.
The hot-water input ratio is about 1:9.4; including the starting ice gives about 1:13.8. These numbers describe different things. When comparing iced recipes, check whether the stated ratio includes ice and whether the ice is placed in the server or added after brewing.
Prepare without warming the ice
Fit and rinse the V60 paper before adding the starting ice to the server. Discard the rinse water. Add 70 g of ice to the server, place the dripper over it, add 16 g of ground coffee and level the bed. Tare the complete setup immediately before adding hot water.
After taring, the scale counts the hot water you add. Stop the final pour when it reads 150 g. Have a spoon ready for the short stir after the first pour.
| Elapsed time | Action | Hot water added | Hot-water scale total |
|---|---|---|---|
| 00:00 to 00:10 | Wet the grounds | 40 g | 40 g |
| 00:10 to 00:40 | Stir 2 to 3 times, then bloom | 0 g | 40 g |
| 00:40 to 00:50 | Second pour | 60 g | 100 g |
| 00:50 to 01:10 | Rest | 0 g | 100 g |
| 01:10 to 01:20 | Final hot-water pour | 50 g | 150 g |
| 01:20 to about 02:10 | Stir once gently, then drain | 0 g | 150 g |
Finish and taste
Once drainage is complete, lift the dripper and swirl the server to mix the coffee and help melt the remaining starting ice. If water remains in the brewer when the guide ends, let it drain. Do not treat the guide time as a measurement of the bed.
Taste before adding more serving ice. Extra ice can continue to dilute the drink. If you prefer a colder glass, record that addition as part of your serving routine so that future comparisons remain useful.
Adjust a watery or sharp cup
First check the hot-water and ice measurements. Accidentally brewing to 220 g of hot water adds substantially more liquid than this recipe intends. Next, inspect grind and flow: a small hot-water dose needs sufficient extraction before the coffee is chilled.
For the next brew, change either ice, grind or temperature and keep the other settings fixed. If the cup is enjoyable, keep the recipe as your reference. For a different cold drink, compare it with a cold-brew recipe while remembering that the extraction method has changed completely.