It’s been 3 years since i’m fallin love with filter coffee (earlier only consuming espresso based). Thanks to my colleague Mr. Anggie to introducing me to filter coffee.
At the first time i cannot really enjoy the hot pour-over, after trying japanese, i really love love love the filter coffee. The sensation of acid, bitter, and freezing make that coffee is easily lovable.
So from that, every time my friend brewing the hot one, i waill ask the parameter they used, especially for these two:
- Brew Ratio.
- Ground Size.
And I try that recipe with adaption for the japanese one. It’s really hard to get the same experience at that time. I’ve got two problems:
- The coffee is not cold enough.
- Tasted too different between hot and cold.
From a cup to another cup, finally I figure out the formula to get the same experience for the japanese from hot water recipe, this is the formula:
effective water = beans * ratio
effective water = (total water * 0.5 * yield [usually 85%]) + (total ice * 0.5 * % of diluted ice)
The first one is for the hot water, and the other is for ice, the composition should be 50:50 between hot and ice.
Let’s break down the formula with some case:
If we want to total input 200 gr and the ratio u wanna use is 1:13, the beans you should use is:
effective water = [(200 * 0.5 * 0.85) + ((200 * 0.5 * 0.85) * 0.4)] / 0.7
effective water = [85 + 34] / 0.7 = 170 ml
beans = effective water / ratio
beans = 170 / 15 = 11.3 gr
But this one still not proofed with the head2head hot vs ice, the next I will share the result for that, all of the above is still from our assumption, and it can be not match.
I’ve already taste and scoring based on my sensory, the result is look like similar with this formula, and if you wanna try some shot, you can do on this calculator.
The page should look like this:
Japanese Formula v03
You just need leave one box blank, then they will do the calculation :)
Hope you all enjoy your coffee!