Hario Switch, using Tetsu Kasuya's recipe, which works out to be somewhat less fussy for me than James Hoffmann's one cup V60 recipe.
For iced coffee, it's Japanese iced coffee all the way, or cold brew with a French press using cheaper beans when I don't have the energy to brew a pourover.
I brew in a Chemex!
I like how I can brew for like 3 people at a time or just myself. Now that it's summer, I've been brewing Mexican Chiapas over ice nearly every morning.
I've got a chemex and love iced coffee... Talk to me about this "brewing over ice" method?
Basically you just take some portion of the water in your recipe (I usually do 40%, personally) and replace it with ice. So, you're effectively brewing a very short ratio, but diluting it to be the same as your normal concentration. Since your extraction will drop, you may need to grind a little finer or do a little more agitation to compensate.
Chemex is still one of my favorites. You first enjoy a meal or drink with your eyes, and the Chemex is easily my most beautiful piece of coffee hardware. I just love the classic look of it.
I've been replying on my v60 daily now, never fails to make a good cup! Maybe I'll make an aeropress once every so often each month for a change.
Recently started making Japanese style iced coffee and that's been fantastic for the warm weather!
I have also been experimenting with a Flair Neo, but I've yet to make something I'm entirely satisfied with.
So as a foreigner who has lived in Japan for 15 years, what is Japanese iced coffee, specifically? Really weak instant coffee with coffee cubes mixed in? I'm not trying to be rude I honestly don't know
@nikmis But Japan so polite, so clean! Iced Coffee is water and americano type coffee, sometimes espress mixed with water. If you want the good stuff go for the latte one liter cartons with sugar and milk in em. That's what Richard Sensei drinks (apparently).
The coffee shop I go to had these beans that were soaked in cherries before they were roasted or something? I need to read the label again but I've been liking them.
Edit: the label says "the seed is left in cherry, sealed in a bin, CO2 buildup creates pressure, this imparts fruity flavors to the seed. The seed is them removed and processed where it dries in cherry"
The coffee cherry is the fleshy fruit portion of coffee that surrounds the bean. Usually removed pretty soon after harvest from my understanding. Sounds like they are using something similar to carbonic maceration, which I usually associate with wine. Sounds yummy!
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