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Direct Over Ice 4:6 Method
"A refreshing, orthodox iced coffee recipe utilizing the 4:6 method for balanced flavor and a smooth, clean finish."
Tetsu Kasuya
Tips & Preparation
Background Knowledge
- This recipe is a variation of the famous 4:6 method specifically optimized for iced coffee.
- It highlights the aesthetic beauty of coffee dripping directly over ice.
Recipe Adjustments
- Total water used for extraction is 150ml (half the standard 300ml hot coffee recipe).
- Aim for approximately 80g of ice in the server.
Sweetness vs Acidity Adjustments
- To pull out more sweetness: Reduce the first pour to 20g and increase the second pour to 40g (total 60g).
- To make it more refreshing: Increase the first pour to 40g and reduce the second pour to 20g (total 60g).
Preparations
- Use high-quality store-bought ice for best results, though home freezer ice is acceptable.
- Use a fine grind; if the brew takes longer than 3 minutes, adjust to a coarser grind.
Recipe Steps
0:00
Start the timer and pour 30g of water. Gently shake the dripper to ensure even saturation.
0:40
Pour 30g of water (Total: 60g). Shake the dripper slightly.
1:10
Pour 30g of water (Total: 90g).
1:40
Pour 30g of water (Total: 120g).
2:10
Pour the final 30g of water (Total: 150g).
3:00
Final drip finish. Remove the dripper and stir the ice to ensure proper dilution and cooling.
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