THE COFFEESHOP

比例

15 g : 220 g

粉量

15 g

水量

220 g

水温

about 96℃ (about 92℃ for dark roast)

研磨度

medium

滤杯

HARIO V60

时间

2:00

1. 01In-store HARIO V60 drink recipe. 15 g medium. 220 g at about 96℃. For dark roast they recommend about 92℃.
2. 020:00–0:10: 30 g.
3. 030:30–0:40: 40 g.
4. 040:50–1:00: 50 g.
5. 051:10–1:20: 70 g.
6. 061:30–1:40: 30 g.
7. 07At 2:00, lift the dripper.

• THE COFFEESHOP in-store drink recipe (15 g page).
• 30 + 40 + 50 + 70 + 30 = 220 g.

烘焙商未指定 咖啡豆。

比例

15 g : 250 g

粉量

15 g (minus 1 g for very light or very dark)

水量

250 g

水温

just off boil

研磨度

coarse

滤杯

French press

时间

4:00

1. 01In-store French press drink recipe. 15 g coarse. 250 g just-off-boil water. They recommend 1 g less for very light or very dark coffee.
2. 020:00–0:10: pour 100 g, then bloom until 0:30.
3. 030:30–0:40: pour 150 g. Set the plunger.
4. 04At 4:00, press and pour.

• THE COFFEESHOP in-store drink recipe (15 g page).

烘焙商未指定 咖啡豆。

比例

15 g : 220 g

粉量

15 g

水量

220 g

水温

about 93℃ (about 92℃ light–mid, about 90℃ dark)

研磨度

medium

滤杯

AeroPress (standard)

时间

1:30

1. 01In-store AeroPress, standard position. 15 g medium. 220 g at about 93℃. They also suggest about 92℃ for light to mid roast and about 90℃ for dark.
2. 020:00–0:10: 100 g.
3. 030:15–0:25: stir 10 times with the paddle.
4. 040:30–0:40: 120 g. Set the plunger so it does not drip.
5. 051:00–1:30: press until it hisses.

• THE COFFEESHOP in-store drink recipe (15 g page). Paper filter tastes cleaner; metal filter tastes sweeter.
• 100 + 120 = 220 g.

烘焙商未指定 咖啡豆。

比例

27 g : 200 g hot + about 130 g ice

粉量

27 g

水量

200 g hot + about 130 g ice

水温

94℃

研磨度

medium-fine to medium

滤杯

HARIO V60

时间

2:15–2:30

1. 01Flash-chill V60. 27 g medium-fine to medium. 200 g at 94℃. About 130 g ice in the server (about six tray cubes).
2. 02Rinse the paper away from the iced server.
3. 030:00–0:45: pour 40 g and bloom.
4. 040:45–0:55: 40 g.
5. 051:05–1:15: 40 g.
6. 061:25–1:35: 40 g.
7. 071:45–1:55: 40 g.
8. 082:15–2:30: lift the dripper. Stir the server so the ice melts.
9. 09Pour slowly. They say iced uses less water, so pour finer and slower than hot.

• THE COFFEESHOP iced-coffee article, 2024. Tasting notes on that page are for their 2024 iced mix.
• 40 × 5 = 200 g. The 10-second gaps between pours are as published.

烘焙商未指定 咖啡豆。

比例

24 g : 190 g hot + about 130 g ice

粉量

24 g

水量

190 g hot + about 130 g ice

水温

94℃

研磨度

medium-fine to medium

滤杯

AeroPress (inverted)

时间

about 1:30

1. 01Flash-chill AeroPress, inverted. 24 g medium-fine to medium. 190 g at 94℃. About 130 g ice in the server.
2. 02Start the timer. Pour 100 g, then stir 10 times with the paddle.
3. 03Add the remaining 90 g. Set the paper filter. Wait until 1:00.
4. 04At 1:00, flip onto the iced server and press for 30 seconds.
5. 05Stir to melt the ice and pour.

• THE COFFEESHOP iced-coffee article, 2024. 100 + 90 = 190 g.
• Stir is 10 strokes, not a clock time.

烘焙商未指定 咖啡豆。

比例

24 g : 200 g hot + about 130 g ice

粉量

24 g

水量

200 g hot + about 130 g ice

水温

94℃

研磨度

coarse

滤杯

French press

时间

4:00

1. 01Flash-chill French press. 24 g coarse. 200 g at 94℃. About 130 g ice in a server.
2. 02Start the timer. Pour 100 g and bloom 30 seconds.
3. 03Add the remaining water and set the plunger.
4. 04At 4:00, press. Pour onto the ice and stir.

• THE COFFEESHOP iced-coffee article, 2024.

烘焙商未指定 咖啡豆。

比例

1 bag : 500 g water

粉量

1 THE COFFEESHOP cold-brew bag

水量

500 g

滤杯

Pot, 500 ml or larger

时间

about 6 h at room temp / 8–10 h in the fridge

1. 01Use one THE COFFEESHOP COLD BREW COFFEE BAG and 500 g water in a pot of 500 ml or larger.
2. 02Put the bag in, add room-temperature water.
3. 03Steep about 6 hours at room temperature, or 8–10 hours in the refrigerator.
4. 04Store in the refrigerator. Drink as-is or with a little ice.

• THE COFFEESHOP iced-coffee article, 2024. They say this matches the recipe on the bag.
• Room-temp steep tastes sweeter; fridge steep tastes cleaner.

烘焙商未指定 咖啡豆、研磨度、水温。