Japanese iced
Seduh langsung ke es
Es adalah bagian rasio.
Menu price · 350 ml · iced · Coffee menu
Typical composition
Vessel: 350 ml
In-cup: 250 ml (71.4%)
Headspace: 100 ml
Dose → extract: 15 g → 150 ml
Ice from water: 100 g = 100 ml of pure water, frozen
Dine-in: Gelas tinggi 350 ml (dine-in)
Takeaway: Cup takeaway 16 oz + tutup + sedotan
| Ingredient | Dose | In the cup | % In-cup | Process |
|---|---|---|---|---|
| Kopi murni Machine input — it does not fill the cup. | 15 g | 0 ml | 0% | 30 sec Input — tidak mengisi volume gelas; jadi puck/daun. |
| Cairan seduhan | 150 ml | 150 ml | 60% | 150 sec Volume cairan yang masuk gelas. |
| Es batu | 100 g | 100 ml | 40% | — 100 g es = 100 ml air murni yang dibekukan 24 jam (−18°C). Di gelas menempati ±100 ml sampai mencair. |
Typical composition — ratios are not universal.
Caffeine: 75 mg / serving (55–100 mg · 30 mg/100 ml)
SVO Coffee and Tea recipe
Equipment: Apreciador Mesin Kopi Espresso Semi Otomatis + Grinder AP 530DB Double Heater Sistem Portafilter 58mm Profesional Coffee Maker
Full tutorial is locked. Enter the staff password for every step and cost math.
Enter the staff password to unlock full tutorials and HPP.
First step: Ready the Apreciador AP 530DB (double heater, grinder, portafilter 58 mm). Brew boiler 92–94°C, steam ±1.0–1.3 bar. Flush group 2 s.
Es adalah bagian rasio.
Japanese iced — SVO Coffee and Tea.
Seduh langsung ke es
Bar equipment: Apreciador Mesin Kopi Espresso Semi Otomatis + Grinder AP 530DB Double Heater Sistem Portafilter 58mm Profesional Coffee Maker.
Japanese iced — SVO Coffee and Tea.
Seduh langsung ke es
Bar equipment: Apreciador Mesin Kopi Espresso Semi Otomatis + Grinder AP 530DB Double Heater Sistem Portafilter 58mm Profesional Coffee Maker.