Kurasuの浅煎りアイスコーヒー抽出レシピ / Brew guide on iced pour-over coffee
ฝัง
- เผยแพร่เมื่อ 28 ก.ย. 2024
- Kurasuの日本国内チャンネルが移動となりました。是非こちらからフォローください！
/ @kurasukigu
浅煎りの美味しいアイスコーヒーの作り方を徹底解説！まだご自宅でコーヒーを淹れ始めたばかりの方、ご自宅でカフェで飲むような美味しいコーヒーを再現したい方、必見です。
Watch to find out how to brew delicious iced pour-over coffee with light roast beans. The ultimate brew guide for coffee beginners and home baristas.
0:44 準備するもの/What you need
1:30 大事な２つのポイント/Two key points for good coffee
1:45レシピの予習/Overview of the recipe
2:37 実際に淹れてみましょう！/Let's get brewing!
5:30 テイスティング/Time for tasting
BGM credit: Disque Magique by Dusty Decks
Kurasuの名前は日本語の「暮らす」からきています。はじめはオーストラリアのシドニーにて、日本の暮らしの中にあるデザイン性の高い雑貨を販売するオンラインショップとしてスタートしました。現在は日本のコーヒー器具を販売するストア、そして日本全国のスペシャルティコーヒーロースターと提携したコーヒー豆の定期購買サービスが、世界中のお客様にご支持をいただいています。
2016年には初のカフェ店舗として京都スタンド、2017年にシンガポール店、2019年にバンコク店、2020年に京都・夷川店をオープンし、2021年に京都・伏見稲荷から西陣にロースタリーを移動しました。
日本全国、また世界中のコーヒーロースターと密な連携を取ることで常に最新のスペシャルティコーヒーに関わる情報交換をし、進化する焙煎への取り組みを行っています。国内外のコーヒーフェスティバルや ポップアップの参加、コラボレーションの企画を積極的に行うことことで、京都から世界へコーヒーの文化を発信し続けています。
Kurasu comes from the Japanese word “to live” or “lifestyle.” Starting as an online homeware store, we are now globally recognized as the premier shop selling Japanese coffee brewing equipment and feature a subscription service partnering with specialty coffee roasters from around Japan.
We serve specialty coffee in our shops in Kyoto, Singapore, and Bangkok. In 2021 we moved our roastery cafe from Fushimi Inari to Nishijin. We’re currently roasting with a Giesen W6A and Loring S35 Kestrel ™.
Our aim is to showcase Japanese coffee culture to the world through introducing coffee products, roasters, and our own roasts. We are a coffee equipment retail store, cafe, coffee roaster, and a medium for specialty coffee culture.
Home page:
Domestic: www.jp.kurasu....
International: www.kurasu.kyoto
Instagram:
(JP) / kurasujp
(EN) / kurasu.kyoto
Facebook:
(JP) / kurasujp
(EN) / kurasu.kyoto
Pinterest:
/ kurasu
Twitter:
(JP) / kurasujp
(EN) / kurasu_kyoto
コーヒー定期購買：www.jp.kurasu....
Coffee Subscription: www.kurasu.kyo...
美味しいコーヒーができました。ありがとうございます！
Ive been anticipating this updated recipe ever since you guys mentioned it! So excited to try it out tomorrow
love your brew guides so very much
This is more or less same as I am doing myself, only difference is I only do 50g ice instead of 70g and I let bloom for 45 sec. On my comandante C40 grinder It usually taste best for me to do with 1-2 clicks more fine. I prefer this with Natural/berry dried coffee :)
Great video, thank you. Any chance you would know a number of clicks suggestion for Kingrinder K6?
Thank you for the update ! For reference to the grind size, is it the same you've used in the previous recipe video or is it coarser/finer ?
Hi! Thanks for the insightful recipe. I wonder why using 91 degrees celcius for brewing the light roast beans in this japanese iced brew? Is there any known risk of using higher temperature like 95-96 degrees?
For the Brazil Caio Pereira coffee used in this TH-cam video, the recommended temperature is 91°C. This is suitable because the Brazil coffee is processed using the Pulped Natural method. For other coffees processed as Honey or Natural, a temperature of 91°C is also recommended. Using higher temperatures like 95-96°C can negatively affect the texture, making it feel dry, and intensify the acidity, disrupting the balance. For Washed coffees, trying temperatures around 93-94°C might be worth experimenting with.
Oishii! This method brought out bright/ acidity to a month old roast. Thank you! 🙏🏼
How many click on the commandate works best for this recipe? (Light roast)
Thanks for your comment, try 23-24Click!
Wow thanks for the top and side views! It’s really clear and is also easier to follow the steps🥰
I am doing this recipe every day! But I can never adjsut it to origami, in v60 is very good in origami is just bad. Any help from Kurasu???
hi, im rather new in the coffee world. ive got a question, i find with the timing you provided, the water goes down way too fast, i cant even stir when blooming because there are no water (if that makes any sense). does that mean im grinding too coarse?
Hi what coincidence, i'm from Brazil, just a couple minutes i was doing my recipe from iced coffee on v60, now this video appear on my recommendations. gonna try this recipe here tomorrow, great video!
Thank you so much for this recipe, i will try in home for sure, regards from latinoamerica Chile 🇨🇱☕️
Thanks! High quality video and very clear instruction. I am going to try this!
Are you able to use this recipe for your Dark Roast Beans using the Osmatic Flow Technique?
Excluding the Grind Size and Temperature
We recommend brewing it the same style, adding extra gram of coffee and grinding finer :)
Thanks for sharing this recipe! I have been able to enjoy the exact same iced coffee - Brazil Caio Pereira, from a small cafe here in the Philippines that uses these beans from Kurasu Kyoto. I normally use a Kono dripper, do you suggest any changes in the recipe if this dripper is used instead of a V60?
Thank you for your message! It would depend on what kind of taste you're after, but if you find Kono is dripping down slower than the recipe given in the video, please try adjusting grinding size and amount of coffee.
ありがとうございます。明日こうやって作ってみます。☕️
Hello. So the ice added after brewing was it also put to ratio or just to make the coffee stay cold ?
it's just for the coffee to stay cold. So better choose those large clear pieces of ice that’s not easy to melt for the cup.
Do you know what grind size number do you recommend for this recipe with using a "FELLOW ODE Grinder Version 1"
I've been trying to get the right extraction time but it ends around 1:50 consistently. My settings are like 4.2 does it need to be more Finer to restrict more flow? and i'm using a V60 for my brewing method
The draining time is just a guideline, and the optimal time can vary depending on factors like the beans, water, grinder, and more. It's advisable to grind finer or coarser after a trial, adjusting based on factors such as perceived dryness or bitterness in the brew.
@@KurasuKyoto Oh Thank you that makes sense for the guideline part I just thought the extraction time had to be strict from the grind size but you just adjust that variable for taste
Thanks! And I watched the latest video, welcome to HK!
We're so happy to be here!
2杯どりはシンプルにこの2倍で良いんかな😀
はい！まずは2倍で作ってみてください！もし味わいや淹れ方に関して詳しく知りたい時はスピンオフの方もご覧になってみてください。th-cam.com/video/JTeN48FhhuY/w-d-xo.html
Love your brewing tips. ありがとうございます ☕