u/Apprehensive_Bad6679

im thinking of using the 4:6 method on a japanese iced coffee. do you think it's a good way to extract maximum flavour of just a waste of beans? regardless, i will be trying it in the morning and will let you guys know!

UPDATE AFTER TRYING:

okay, so it was a VERY weird cup. and in a bad way. for starters, i managed to ober extract it somehow (??) . i have no godly idea how i did that. so it was just bitter and all the other flavours were suppressed. here's the recipe: (try at your on own risk, not recommended) 20g coffee, 300g water- 120g ice and 180g water rinse dripper with boiling water over sink. add 120g ice to decanter (carafe). place the dripper on top and add your coffee. 30g first pour, wait 30 secs 40g second pour. this completely draws down at around 1:20-1:30 then do your last pour, 110g relatively slowly. draw down was around 3:45-4:00

result: an over extracted cup where the bitterness overwhelms everything

could anybody suggest me some good and not too expensive coffee? ive been wanting to try some super fruity stuff for a while now but not been able to find something good yet.

so i recently got into brewing coffee and have a question about a new recipe i tried out. its by james hoffman and its a japanese iced coffee recipe. he said to rinse the filter in the sink to avoid heating the carafe. i saw another video and the guy did the same thing. my question is am i supposed to use boiling water or just regular tap water to rinse my paper filter. they both seemed to be using tap water but it mightve still been hot.