Nick Cho Japanese Icedby Nicholas Cho | december_dripper40g / 455g | 1:17 (with 225g ice) | 96°CSteps

Place 225g ice in server below dripper.

Set Stage 0 (closed). Pour 120g, bloom 30 sec.

Switch to Stage 1 or 2. Pour 300g in 3 pours.

Gently stir slurry. Tap to settle bed.

Pour remaining 35g.

Drawdown. Stir server to melt ice. Serve over fresh ice.

NotesFlow control is especially valuable for iced coffee — high coffee-to-water ratio normally causes under-extraction, but restricted flow extends contact time to compensate.← december_dripper Recipes← All Recipes