Hi what coincidence, i'm from Brazil, just a couple minutes i was doing my recipe from iced coffee on v60, now this video appear on my recommendations. gonna try this recipe here tomorrow, great video!
Hi! Thanks for the insightful recipe. I wonder why using 91 degrees celcius for brewing the light roast beans in this japanese iced brew? Is there any known risk of using higher temperature like 95-96 degrees?
For the Brazil Caio Pereira coffee used in this RUclips video, the recommended temperature is 91°C. This is suitable because the Brazil coffee is processed using the Pulped Natural method. For other coffees processed as Honey or Natural, a temperature of 91°C is also recommended. Using higher temperatures like 95-96°C can negatively affect the texture, making it feel dry, and intensify the acidity, disrupting the balance. For Washed coffees, trying temperatures around 93-94°C might be worth experimenting with.
This is more or less same as I am doing myself, only difference is I only do 50g ice instead of 70g and I let bloom for 45 sec. On my comandante C40 grinder It usually taste best for me to do with 1-2 clicks more fine. I prefer this with Natural/berry dried coffee :)
Thanks for sharing this recipe! I have been able to enjoy the exact same iced coffee - Brazil Caio Pereira, from a small cafe here in the Philippines that uses these beans from Kurasu Kyoto. I normally use a Kono dripper, do you suggest any changes in the recipe if this dripper is used instead of a V60?
Thank you for your message! It would depend on what kind of taste you're after, but if you find Kono is dripping down slower than the recipe given in the video, please try adjusting grinding size and amount of coffee.
hi, im rather new in the coffee world. ive got a question, i find with the timing you provided, the water goes down way too fast, i cant even stir when blooming because there are no water (if that makes any sense). does that mean im grinding too coarse?
Do you know what grind size number do you recommend for this recipe with using a "FELLOW ODE Grinder Version 1" I've been trying to get the right extraction time but it ends around 1:50 consistently. My settings are like 4.2 does it need to be more Finer to restrict more flow? and i'm using a V60 for my brewing method
The draining time is just a guideline, and the optimal time can vary depending on factors like the beans, water, grinder, and more. It's advisable to grind finer or coarser after a trial, adjusting based on factors such as perceived dryness or bitterness in the brew.
@@KurasuKyoto Oh Thank you that makes sense for the guideline part I just thought the extraction time had to be strict from the grind size but you just adjust that variable for taste
美味しいコーヒーができました。ありがとうございます！
Wow thanks for the top and side views! It’s really clear and is also easier to follow the steps🥰
Oishii! This method brought out bright/ acidity to a month old roast. Thank you! 🙏🏼
Ive been anticipating this updated recipe ever since you guys mentioned it! So excited to try it out tomorrow
ありがとうございます。明日こうやって作ってみます。☕️
Hi what coincidence, i'm from Brazil, just a couple minutes i was doing my recipe from iced coffee on v60, now this video appear on my recommendations. gonna try this recipe here tomorrow, great video!
Thank you so much for this recipe, i will try in home for sure, regards from latinoamerica Chile 🇨🇱☕️
Thanks! High quality video and very clear instruction. I am going to try this!
love your brew guides so very much
Thanks! And I watched the latest video, welcome to HK!
We're so happy to be here!
Great video, thank you. Any chance you would know a number of clicks suggestion for Kingrinder K6?
Love your brewing tips. ありがとうございます ☕
Hi! Thanks for the insightful recipe. I wonder why using 91 degrees celcius for brewing the light roast beans in this japanese iced brew? Is there any known risk of using higher temperature like 95-96 degrees?
For the Brazil Caio Pereira coffee used in this RUclips video, the recommended temperature is 91°C. This is suitable because the Brazil coffee is processed using the Pulped Natural method. For other coffees processed as Honey or Natural, a temperature of 91°C is also recommended. Using higher temperatures like 95-96°C can negatively affect the texture, making it feel dry, and intensify the acidity, disrupting the balance. For Washed coffees, trying temperatures around 93-94°C might be worth experimenting with.
This is more or less same as I am doing myself, only difference is I only do 50g ice instead of 70g and I let bloom for 45 sec. On my comandante C40 grinder It usually taste best for me to do with 1-2 clicks more fine. I prefer this with Natural/berry dried coffee :)
Thank you for the update ! For reference to the grind size, is it the same you've used in the previous recipe video or is it coarser/finer ?
Thanks for sharing this recipe! I have been able to enjoy the exact same iced coffee - Brazil Caio Pereira, from a small cafe here in the Philippines that uses these beans from Kurasu Kyoto. I normally use a Kono dripper, do you suggest any changes in the recipe if this dripper is used instead of a V60?
Thank you for your message! It would depend on what kind of taste you're after, but if you find Kono is dripping down slower than the recipe given in the video, please try adjusting grinding size and amount of coffee.
hi, im rather new in the coffee world. ive got a question, i find with the timing you provided, the water goes down way too fast, i cant even stir when blooming because there are no water (if that makes any sense). does that mean im grinding too coarse?
yes most likely
I am doing this recipe every day! But I can never adjsut it to origami, in v60 is very good in origami is just bad. Any help from Kurasu???
Do you know what grind size number do you recommend for this recipe with using a "FELLOW ODE Grinder Version 1"
I've been trying to get the right extraction time but it ends around 1:50 consistently. My settings are like 4.2 does it need to be more Finer to restrict more flow? and i'm using a V60 for my brewing method
The draining time is just a guideline, and the optimal time can vary depending on factors like the beans, water, grinder, and more. It's advisable to grind finer or coarser after a trial, adjusting based on factors such as perceived dryness or bitterness in the brew.
@@KurasuKyoto Oh Thank you that makes sense for the guideline part I just thought the extraction time had to be strict from the grind size but you just adjust that variable for taste
Hello. So the ice added after brewing was it also put to ratio or just to make the coffee stay cold ?
it's just for the coffee to stay cold. So better choose those large clear pieces of ice that’s not easy to melt for the cup.
Are you able to use this recipe for your Dark Roast Beans using the Osmatic Flow Technique?
Excluding the Grind Size and Temperature
We recommend brewing it the same style, adding extra gram of coffee and grinding finer :)
How many click on the commandate works best for this recipe? (Light roast)
Thanks for your comment, try 23-24Click!
2杯どりはシンプルにこの2倍で良いんかな😀
はい！まずは2倍で作ってみてください！もし味わいや淹れ方に関して詳しく知りたい時はスピンオフの方もご覧になってみてください。ruclips.net/video/JTeN48FhhuY/видео.html