Recipe Ice: 80g Coffee: 20g (medium-fine, 18 click on Timemore c2) Water: 140g (first 70g 93℃ or 199F for lighter roast, darker roasts water should be cooler. second 70g around 70℃ or 158F) Steps Note: Shake vessel throughout brew to melt ice, but do not expect it to dissolve entirely 0. Add ice to vessel and ground coffee to filter 1. Open Switch dripper (prepare for percolation) 2. 0:00 1st pour 30g for the bloom (to 30g) 3. Shake vigorously to spread water throughout bed 4. 0:30 2nd pour 40g (to 70g) 5. Gentle shake again 6. Reduce water temp in kettle to 70C/158F by adding ice or cold water 7. 1:40 close the Switch dripper and 3rd pour 70g (to 140g) 8. 2:10 open the Switch dripper and start the draw down 9. If stalling, pull edges of filter up to help draw down 10. ~3:30ish target time for end of draw, although this can vary Did my best! Apologies for any mistakes or oversimplifications.
I’m a year late, but appreciate your playfulness around the hybrid method. You love what you do, Tetsuya San. It shows. Thanks for encouraging us, the home baristas, to approach coffee brewing with an open mind. ❤
@lauther58285 Жыл бұрын
타임모어 C2 18클릭 정도. 파카마라와 같은 산미가 강한 원두 20g, 140ml, 얼음 80g 93도(약배전 기준) 30g - 40g 추출. 교반은 확실하게, 1분30~40초까지 70g 침지, 2분 10초에 개방. *아이스 커피이므로 유연하게 시간을 조정.