Demonstrates a Japanese iced coffee brewing method using 20g coffee, ice, and a two-part hot water pour.
Some coffees are made to slow you down.
20g coffee, brewed over 150g of ice with 120ml of hot water. A cup that’s bright, refreshing, and full of juicy sweetness, finishing clean with every sip.
Simple recipe. Beautiful results. ☕️🧊
Summer Bloom Japanese Ice Coffee
20gr medium to coarse 89°C hot water (calm temp) ratio 1:14
ice cube 150gr on server water 120ml divided by two times pour
you'll likely get a cup that's bright, crisp, and concentrated
as always pre heat matters :)
put an ice cube on server 150gr
blooming 50ml gentle pouring for 35sec
second pour until 120ml
Thank you.
scraped.media
derived.classifier
derived.classifier
scraped.caption
derived.classifier
derived.classifier
user.note
derived.audio_transcript
derived.keyframe_ocr