Coffee20 g
Water300 g
Temperature93°C93 °C / 199.4 °F
Time2 min 50 s
BREWING START POINT
Medium
Bloom once, then keep a shallow slurry with three equal pulses and a gentle final swirl. Reserve part of the measured water as ice and brew the hot portion directly onto it for fast cooling. Starting point: 20 g coffee, 300 g water at 93°C, with a target time of 2:50.
- Roast
- Medium-light
- Flavor
- Bright
- Context
- Iced Coffee
- Common adjustment
- If the drink is weak, grind finer; do not remove ice until the hot extraction is balanced.