Hot concentrate poured straight over ice plus cold water. 1:13 ratio compensates for ice meltdown.
Sweet zone
Yield
300 ml
↕ drag to adjust · 250–400 ml
✓ in the sweet zone outside the sweet zone (300–360)
Coffee 23g
Ratio 1:13
Temperature 96°C
Roast Light – Medium
Grind Medium
Before you start1
- Prep icePut ~120 g of ice in the server/glass before starting.
Steps · 5
01 Brew in chamber — 90 ml Bloom 0:10
02 Pre-infusion 0:40
03 Pulse 1:00
04 Drawdown 1:30
05 Top up — 300 ml Strong 1:50
Glossary2
- Bloom
- Pre-infusion. A small water dose over the grounds (usually 2x the coffee weight) that releases CO2 from fresh coffee. Without it, extraction gets uneven.
- Drawdown
- The time between the final pour and the end of drainage. Too long suggests grind too fine or a clogged bed; too short, grind too coarse.
