This recipe originates from a [[Matteo D'Ottavio]] [video](https://www.youtube.com/watch?v=lONWyrBbMzM) on how to brew [[Japanese Iced Coffee|Japanase iced coffee]], and requires: - **18g** of [[Coffee|coffee]] finely-ground (14-15 clicks on the [[Timemore C3]]) - **210g** of **water** at roughly **90ºC** - **90g** of **ice already in the carafe when brewing** The recipe consists on 5 different pulses: a 50g bloom of 1 minute and four pulses of 40g each 40 seconds. | Time | Water | Step | | ----- | ----- | ------------ | | 00:00 | 50g | Bloom | | 01:00 | 90g | | | 01:40 | 130g | | | 02:20 | 170g | | | 03:00 | 210g | Gently swirl | The result should be close to 280g of mostly liquid, cold (~20ºC) [[coffee]], that is ready to serve with more ice (that will keep it cool but should not dilute it much further).