Iced hand drip (cone-shaped)

This recipe makes approximately 6 cups per 100g | 16 cups per 250g.
*These numbers are just a guideline, so please adjust them to suit your taste.

  • Coffee beans

    15g (medium-fine grind)

  • Hot water

    150ml (93℃)

  • Ice cube

    70g

01 Preparation

Prepare 15g of coffee beans and grind them. Grind them to a medium-fine grind, which is a little finer than for hot coffee. Please refer to the photo.
Prepare hot water. The extraction temperature is 93°C. If you transfer boiling water to another kettle or pot, the temperature will be about 93°C. Prepare about twice the amount of hot water you will be pouring.

02 Rinse

Place the dripper on the server and insert the paper filter.

To remove any odor from the paper filter, pour hot water over it once to ensure it is evenly distributed (this is called rinsing).

Please discard the hot water that has accumulated in the server after rinsing.

03 Steaming

After rinsing, place 70g of ice in the server for quick cooling and set the dripper. Place the coffee grounds in the center of the paper filter and shake gently to evenly distribute the coffee grounds evenly (to ensure that the coffee grounds are evenly exposed to the hot water).

Pour about 30g of hot water (about twice the amount of coffee powder) over the coffee powder, and let it steep for 30 seconds.

Steaming is like a warm-up for extraction. It removes gases and creates conditions that make extraction easier.

04 Pouring

After steaming, pour the hot water. First, pour it in a circular motion, spreading it over the entire powder, then pour a single point in the center. Pour 150ml in one go, at a rate that will allow it to drip in about 1 minute 45 seconds. Once it has dripped and the ice used for quick cooling has melted, it is ready.

05 Completed

Add ice to a glass to chill the coffee before serving. Enjoy the bright acidity and sweetness that only specialty coffee can offer.