Iced Coffee series, part 5

Japanese V60

A Japanese V60 simply means an iced v60. If you aren’t familiar with the method of V60 I highly recommend giving it a go! You can read our recipe for a V60 here.

In a nutshell, a V60 is a pour over. It utilises ground coffee and filter papers in order to produce a clean cup. The motion of pouring is also really important when brewing a V60 as you need to ensure an even extraction throughout all the grounds.

A Japanese, is pretty much the exact same method, the only difference is the weight, extraction time and of course, the ice!

You will need:
1x V60 server
1x V60 filter papers
Gooseneck kettle
30g of ground coffee (We are using the Peru Tunki)
150g of Ice
350g of hot water
1 set of scales

Boil your water and have it ready in the Gooseneck kettle.
Pre-wet your filter paper and dump out any remaining water that has come through.
Place your ice into the server so that the coffee is extracted straight over it, this ensures a clean transition from hot to cold.
Put your ground coffee in the filter, which should be inside the V60 cone.
Pour 30g of hot water over the grounds in a circular motion, making sure that all your grounds are wet.
Leave to “bloom” for 30 seconds. This guarantees that the flavours and tasting notes are as pronounced as they can be,
Slowly add the rest of the water, maintaining the circular pour. Continue this until you have reached 500g. This whole process should take no more than 3 minutes.
Serve with extra ice.

I am a huge fan of the V60 method of brewing as it produces an exceptionally clean cup, and the addition of ice makes for a very refreshing drink. You can also add chopped fruit in with the ice (oranges or strawberries tend to work best) as it creates a delicious mini infusion.

Have you made this? Share a photo and tag our socials, we would love to hear your feedback!