Iced Coffee (without any ice in the coffee) with Style Coffee Kyoto / コーヒーに氷が入らない急冷式アイスコーヒー
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- Опубликовано: 1 июн 2020
- 京都のスタイルコーヒーの黒須さんに店で提供されているユニークなアイスコーヒーの淹れ方を実演していただきました。
アイスコーヒーだけど、コーヒーにアイスが入っていない、、？
この動画はインスタライブで収録したものを編集したものになります。
是非インスタグラムをフォローしてください。今後もこのような配信を続けていく予定です。
/ kurasu.kyoto
We chatted with Kurosu san from Style Coffee in Japan to show us their unique way of brewing iced coffee.
It’s iced coffee,,, without any ice in the coffee?
This is the edited version of a live stream we did on Instagram. Follow us for more live sessions coming soon.
/ kurasu.kyoto
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Thank you to Style Coffee:
www.stylecoffee.jp/
/ stylecoffee_kyoto
〒602-0877 京都市上京区桝屋町360-1ペアリーフ御所東1階
F1 360-1 Masuya-cho,Kamigyo-ku,Kyoto 602-0877 Japan
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Kurasuの名前は日本語の「暮らす」からきています。はじめはオーストラリアのシドニーにて、日本の暮らしの中にあるデザイン性の高い雑貨を販売するオンラインショップとしてスタートしました。現在は日本のコーヒー器具を販売するストア、そして日本全国のスペシャルティコーヒーロースターと提携したコーヒー豆の定期購買サービスが、世界中のお客様にご支持をいただいています。
二〇一六年には初のカフェ店舗として京都店、二〇一七年にシンガポール店、二〇一八年に京都、伏見稲荷に初のロースタリーをオープンした後、同年バンコク店もスタートしました。
日本全国、また世界中のコーヒーロースターと密な連携をとることで常に最新のスペシャルティコーヒーに関わる情報交換をし、進化する焙煎への取り組みを行っています。国内外のコーヒーフェスティバルや ポップアップの参加、コラボレーションの企画を積極的に行うことことで、京都から世界へコーヒーの文化を発信し続けています。
Kurasu comes from the Japanese word “to live” or “lifestyle.” Starting as an online homeware store, we are now globally recognised as the premiere shop selling Japanese coffee brewing equipments and feature a subscription service partnering with specialty coffee roasters from around Japan.
We serve speciality coffee in our shop in Kyoto which opened in 2016, and Singapore in 2017. In 2018 we opened our 2nd Kyoto store as a roastery cafe in Fushimi Inari, along with our first store in Bangkok. We’re currently roasting with a Giesen W6A.
Our aim is to showcase Japanese coffee culture to the world through introducing coffee products, roasters, and our own roasts. We are a coffee equipment retail store, cafe, coffee roaster, and a medium for specialty coffee culture.
International: www.kurasu.kyoto
日本：www.jp.kurasu.kyoto
楽天市場：www.rakuten.co.jp/kurasu
Instagram: / kurasu.kyoto
Facebook: / kurasu.kyoto
Pinterest: / kurasu
Twitter: / kurasu_kyoto
Coffee Subscription: www.kurasu.kyoto/subscription
コーヒー定期購買：www.jp.kurasu.kyoto/subscription
1:16 ratio
13g/208mL
89 degrees C
Bloom 1 min with 50g.
On new server. 40g water with agitation.
At 1:15, add 70g
1:45, add remaining.
Remove dripper as soon as level.
Ice bath the second server.
Time to try
I tried and succeed. This is such a good technique. Thank you for sharing this recipe, inventor. God bless you
Glad you liked the outcome, so do we.
Definitely will try this approach, very interesting! Thanks for sharing
will try ❤
Thank you so much. Here to support the culture.
Christian Quiocho Appreciate the support👍
Apart from enjoying the coffee-brewing video, I've learned a lot about science of brewing coffee. LOVE IT!
This level of technique mastery is mindblowing. I need to try a cup of coffee made by this man!!
Luciana Tejera Hope you can visit both of our cafes in Kyoto🧡
@@KurasuKyoto can share your cafe address in Kyoto?
@@Laughingorcorp thank you for your interest and please check all of our cafe information from here! kurasu.kyoto/pages/kurasu-kyoto
this is exactly why i love coffee. 素晴らしい！
I cant wait to try this! Thank you
The fact that we get all this brain melting information for free here! So awesome, thank you guys.
This mmethod is beyond my imagination, but what i was thinking with the classic iced coffe v60 is, that you basically have to compromise grind to get enough extraction with less water (because half of the water is ice that is going to melt) so you are basically overextracting the coffe to dilute it later. This guy gets around it
New technique of coffee brewing very unique and new twist . Good info Kurasu and the Inventor
Jehrom Estimada Thank you. Will relay your message to Style Coffee🧡
Thank you very much, amazing information.
Just tried it and it’s delicious. Exactly as described, Japanese iced style taste, without any dilution. レシピありがとう！ワインスタイルのコーヒー。
Thanks for trying it.
Aaaahhh the science of coffee really amazes me. thanks for sharing!
Wow! Incredible thought process and execution, one of my favorite videos fr Kurasu, thank you for walking us through Kurosu’s recipe, hope to try this one day, mostly hoping for one made by this barista!
jennifer tajimaroa Really a great innovative roaster. Hope you can visit both of us in Kyoto.
The dedication and effort.. AMAZING!
Becca Y Really innovative roaster. One of our favorites👍
It's Amazing your a master. Greetings from Colombia
wow that is insane!
Hope you can test it out👍
Have you try using hand stirrer to faster the cooling process?
Anyone know what the grind size translates to in a Comandante C40?
👍🏼💕❤️🇹🇭
Nice to meet you in RUclips 😊❤️💕
is this method has a different result if i’m using metal ice cubes?
We've never tried it but it allows cooling down of the coffee without watering it down, might get same results.
Lila atuh wa..nu meuli kaburu kabur..
50 blooming - 40 2nd pour - 70 3rd pour - 50 last pour : 208 ?
Last pour I think he does 48g - to go up to 158g in total in the second server. He poured 50g in the first server, so 158+50 =208g in total water poured.
水出しとの違いが気になりますね