Demonstrates a flash brew pour-over of Colombia Pink Bourbon us…

Demonstrates a flash brew pour-over of Colombia Pink Bourbon using Tetsu Kasuya's 4:6 method, brewed hot onto ice.

Iced pour over that keeps every bit of the fruit — a Colombia Pink Bourbon flash brewed over ice, using Tetsu Kasuya’s 4:6. 🧊 Inmaculada Pink Bourbon from Father’s, washed, brewed hot at 96°C straight onto ice so the aromatics get locked in cold. The idea behind flash brew: you brew hot to pull all the fragrance and acidity, then the ice chills it instantly so none of it escapes. That is why it tastes brighter and cleaner than cold brew, and it is made for light, fruity coffees like this one. The recipe • 20g coffee : 180g hot water + 120g ice (1:15 total) • Water 96°C • Grind coarse — DF54 at 90 • CAFEC T90 filter, ice in the carafe • Tetsu 4:6, poured bright Pour 1 — 0:00 → 40g bloom Pour 2 — ~0:45 → 70g total Pour 3 — ~1:10 → 180g total (the whole 60% in one pour) Chills on the ice, done around 2:00. Brewing 20g into only 180g of water makes a strong 1:9 concentrate on purpose, so the melting ice dilutes it back to a balanced 1:15 instead of watering it down. Notes on the bag: hibiscus tea, panela, mandarin. Flash brew or cold brew for you? 👇 #specialtycoffee #homebarista #coffee #coffeeoftheday pourover

00:00 0.0 0.0 20g of ... a washed light roast from Colombia 00:00 2. 6.3 120g of ice sits in the carafe, we brew straight onto it 00:00 -335 ...used ... over ice ... the clock starts 0.0 0.0 0.0