CROWD ROASTER Usukura style Brazilian Anaerobic Iced Coffee Recipe

hello everyone.
This is Usukura from CROWD ROASTER .

The second installment of our very popular project, ``Brazilian Summer Anaerobic Set 2,'' which we recently started selling, has been very well received.
Thank you to everyone who purchased this product.
This Brazil set is a set that Usukura of CROWD ROASTER personally asked roasters who strongly thought, ``I definitely want to try drinking this person's roast,'' and they roasted it for him. .

Of course we recommend drinking it with hot coffee, but we also highly recommend drinking it with iced coffee.

The recipe I'm introducing this time is a method I arrived at after trying various extraction methods.
It's an unusual brewing method, but you can enjoy the surprising sweetness and clarity.

In today's article, we will introduce such a unique iced coffee recipe.

Continue to drip until the end

Now let me introduce you to the actual recipe.
・Beans amount: 40g
・Extraction amount: 200ml
・Pouring amount: 220ml
・Extraction time: 3 minutes 30 seconds ・Water temperature: 92 degrees ・Grind: Coarsely ground

1. Grind the coffee beans coarsely and place them in the dripper.
This time, we will carefully brew the coffee. This makes it easier to produce coffee with a strong flavor.
Therefore, by making the grind coarser, we create a balance between a clear taste and a strong taste.

② Fill the server with plenty of ice.

③ Pour hot water using the drip in a circular motion from the center to the outside.
This is the biggest point.
Anyway, slowly pour hot water through the drip.
By pouring it in through a drip, the hot water slowly soaks into the drink, carefully and thoroughly bringing out the flavor of the brand.

Dripping is a difficult technique unless you can control the pot well, but once you are able to pour using a drip, you can apply it to other extraction methods, so we recommend that you learn to pour using a drip.

④This recipe does not require steaming time. Continue pouring hot water through the drip until the extraction amount reaches 200ml.

Normal extraction involves a process called steaming to remove gas, but in this case, the extraction time is longer than the normal method, so the steaming process can be completed during extraction without steaming. Therefore, I purposely keep pouring without taking too much time.
⑤ When the target amount is reached, stop pouring.
Ideally, the powder should not be moving at all inside the dripper after extraction.
If it is not moving, it is a sign that the drip is being poured carefully and carefully.

⑥ Stir thoroughly and pour into a glass.

What do you think?

I think this recipe uses an extraction method that is not usually done.
At first, I was worried that this method would make the coffee taste good, but once I put it into practice, it turned out to be a clear iced coffee that I had never tasted before in Brazil.

We hope you give it a try and enjoy Brazilian Summer Anaerobic Set 2 to the fullest.

We will continue to introduce various recipes, so please look forward to it!

>> Check the product on the app

Hiroto Usukura