What You Need to Know
Utilizes gravitational flow of heated water (90-96°C) through a porous medium (paper/metal filter) containing ground coffee particles (medium-fine to coarse). Key reactions include hydrolysis of chlorogenic acids and Maillard reaction products dissolution.
Produces clean, nuanced cups highlighting origin characteristics, preferred for single-origin coffees where clarity is desired.
Key Parameters
Temperature
92°C
85°C - 98°C
Time
3:15
2:00 - 4:30
Equipment
Gooseneck kettle (for flow control)Filter holder (V60, Chemex, etc.)Precision scale (±0.1g)Timer
Steps
- 1.
Japanese iced coffee (Japan, 20th century): Hot extraction directly over ice preserves volatile aromatics while achieving rapid cooling
The Science
Primary Reaction
Selective dissolution of hydrophilic compounds