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The Flash Brew

Brief History and Fundamentals

Although recently popular in North America, this type of infusion has been around since the 1960s, and was born in Japan. Flash brew is also called Japanese iced coffee. (Japanese Iced coffee).

This infusion makes it possible to prepare a cold coffee quickly while preserving the maximum of aromas and flavors of specialty coffee. It is recommended to use an infuser (Pour Over) , such as Hario V60, the Chemex or even a Kalita Wave.

The Flash brew indeed allows to keep the delicate aromas, like the acidic components so popular in specialty coffees and its caffeine content will not be higher than a hot brewed coffee. Moreover, it can be made very quickly, unlike cold brew, which requires at least 12 hours of infusion.

Recipe

For 2 cups (480 mL of coffee)

Ratio 1:16

30g in

480g out

You will need:

  • 30g of coffee Colorès Village Kinini - Rwanda
  • 160g of ice cream
  • 320mL of hot water, between 90°C and 96°C
  • Infuser (For Over Dripper) (Hario V60, Chemex or Kalita Wave)
  • Paper filter suitable for the infuser.
  • Container with a capacity of 500mL or more
  • Kettle
  • Coffee grinder
  • Stopwatch
  • Scale

Instructions:

  1. Weigh 30 g of coffee and grind it medium-fine (coarse of sea salt). Grind your coffee a little finer than usual for your for over, as there will be less water used.

  2. Bring the water to a boil and fill the container with 160g of ice. (about 6-7 regular sized ice cubes).

  3. Place the filter in the drip tray and rinse it with hot water. (Don't do this over ice).

  4. Pour the 30 g of ground coffee into the filter and place the for over on the container, all on the scale. Set the counter to 0 g on the scale.

  5. Pour hot water up to 60 mL, start the stopwatch.

  6. Wait 40 seconds for the coffee to saturated. (blooming).

  7. Continue pouring the water slowly, in a circular motion, until you reach 320 g. (Two-thirds of 480 g. The third being made of ice).

  8. The whole thing must be completed between 1:50 and 2:15 minutes. Serve and drink!

Recipe Parameters for 1 cup Settings for 2 cups
Grind size sea salt (fairly fine) sea salt (fairly fine)
Coffee dose (g) 20 30
Dose of Ice 120g or about 4 to 5 ice cubes 160g or about 6 to 7 ice cubes
Pre-infusion quantity of water (g) 40 60
Pre infusion time (s) 40 40
Total amount of water (g) 320 (200g of water and 120g of ice) 480 (320g of water and 160g of ice)
Ratio (coffee:water) 1:16 1:16
Total infusion time (min) 1:45 to 2:00 1:50 to 2:15

Recommendation

It is quite possible to adjust the coarseness of the grind from trial to trial because each coffee reacts differently.

The Flash Brew is ideal for serving a coffee quickly and because it is hot brewed and then cooled quickly, all the complexity, acidity and brightness of the coffee will be retained

Enhance with a slice of lemon or orange.

Compared to Cold Brew, Flash Brew lends itself better with tart, fruity and floral coffees. Lighter roasts also lend themselves better. Look for coffees with high altitude (1800m and above), this is a good indicator for getting a nice acidity that will shine in Flash Brew.

Happy summer ☀️

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