Ingredients

   
30g coffee beans
330g water (hot)
170g ice

Grind

   
Remi (conventional burrs) ~2.5 revolutions from zero
Lagom Mini 2 (Mizen 48MS) +13 dots from zero

Grind finer than hot pour over. Less hot water means less extraction time, so finer compensates.

Steps

  1. Place 170g ice in the server below the V60.

  2. Pre-rinse the filter with hot water. Discard rinse water. Add grounds.

  3. Boil water. Start timer. Pour 60g to bloom. Wait 30 seconds.

  4. At 0:30, pour slowly in concentric circles to 200g.

  5. At 1:15, pour to 330g.

  6. Let it draw down completely onto the ice. Swirl the server to melt remaining ice.

  7. Pour over fresh ice in a glass.

Notes

  • This is Japanese-style flash brew — hot coffee brewed directly onto ice. The rapid chilling locks in volatile aromatics that cold brew loses entirely.
  • The total liquid ratio is 1:16.7 (30g coffee to 500g total liquid), split roughly 66% hot water / 34% ice. The hot water extracts a concentrate; the melting ice dilutes to drinking strength.
  • Hoffmann’s version uses 32.5g coffee to 500g total (97.5g bloom, rest as a single slow pour onto ice), targeting a 2:30–3:00 brew. Slightly stronger ratio to account for ice dilution.
  • The 60/40 split (60% water, 40% ice) is the most common recommendation across sources. Some go 50/50 for a more concentrated result — experiment based on preference.
  • Grind finer than your hot V60 setting. With less hot water doing the extraction, you need more surface area.
  • Use good ice. Stale freezer ice tastes like freezer.
  • This adapts to any pour over method. For 4:6 on ice: use 200g hot water split into five 40g pours, with 130g ice in the server.