V60 Switch Iced Coffee

By Kurasu Kyoto, 2024

A simple two-pour immersion iced coffee method for the Hario V60 Switch, designed by Kurasu baristas to highlight light roast single origin coffee with minimal steps.

Read the original→

Coffee: 15g, said in the original. Show the evidence.
“Coffee: 15g”
said in the original · Recipe section and Recipe Summary
Water: 140g, said in the original. Show the evidence.
“Water: 140g at 95°C”
said in the original · Recipe section and Recipe Summary
Ratio: 1:9.3
Temperature: 95°C, said in the original. Show the evidence.
“Water: 140g at 95°C”
said in the original · Recipe section and Recipe Summary
Brew time: 1:53, said in the original. Show the evidence.
“Total Brew Time: 1:45 ~ 2:00”
said in the original · stated twice on the page; midpoint of range (1:52 ≈ 113s) taken as the single value
Grind (estimated): medium, worked out from the recipe. Show the evidence.
Grind Size: Medium (FELLOW Ode #6.1)
worked out from the recipe · creator uses the word 'medium'; placed at medium on the standard spectrum

FineCoarse

Grind: Medium (FELLOW Ode #6.1)

Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.

Equipment

Hario V60 Switch
cone-shaped paper
Scales

Designed on: Hario V60 Switch, said in the original. Show the evidence.
“Hario V60 Switch”
said in the original · page title and recipe equipment list
Works with: Hario Switch or similar valved dripper, worked out from the recipe. Show the evidence.
Hario V60 Switch
worked out from the recipe · the method depends on a closeable valve; other immersion-hybrid drippers share that geometry

Brewing a different amount?

grams

Uses 140g of water

Water in the brewer over time, drawn from the recipe.

Step by step

0:00

0:00Pour to 40gFirst pour with switch closed; wait 40 seconds before next pour.you have 40s
0:40Pour to 140gadd 100gSecond pour of 100g bringing cumulative total to 140g.you have 20s
1:00Flip switch to open (DOWN) position to allow coffee to drip through completely.
↳Add 150g of ice to the server, then stir until coffee has cooled completely.
1:53Done

Weights are cumulative: what the scale reads when that pour finishes.

How Kurasu Kyoto brews it

Filter: cone-shaped paper, said in the original. Show the evidence.
“Place the cone-shaped filter in the dripper.”
said in the original · Set up instructions
Filter rinsed first: Yes, said in the original. Show the evidence.
“Rinse the filter with hot water and discard the rinse water.”
said in the original · Set up instructions
Kettle: gooseneck implied by circular pour instruction, worked out from the recipe. Show the evidence.
Use a slow, consistent circular pour around the center of the dripper (avoid a spiral pour).
worked out from the recipe · precise circular control implies a gooseneck kettle; no kettle type is explicitly named
Stirring and swirling: stir after adding ice until coffee has cooled completely, said in the original. Show the evidence.
“Stir well until the coffee has cooled completely.”
said in the original · final step after adding ice

How Kurasu Kyoto says to adjust it

older beans: Increase coffee dose to 20g.

What it makes

Style: clarity, said in the original. Show the evidence.
“bring out the full flavor of light roast coffee”
said in the original · light roast focus combined with a paper-filtered immersion-then-drain method points to a clean, clear cup
Suits: light roasts, said in the original. Show the evidence.
“we recommend light-roast single origin”
said in the original · About the Recipe section

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Credit and corrections

This recipe is Kurasu Kyoto’s. We have written out the numbers and linked to the original.

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