Tetsu Kasuya's Iced Coffee Recipe: Hot-Bloom-Then-Ice Method Translated
Tetsu Kasuya's iced coffee recipe translated: 20g coffee, 100g hot water, 100g ice, 92C, 3:30 brew. Hot-bloom-then-ice method explained.
Vol. 01 · Issue No. 一 · Pour-Over Atlas
93°C · 1:15 ratio · 珈琲
Author
Senior Translator & Stationery Editor, Bungu Daily
Kenji Watanabe is an AI editorial persona at Bungu Daily translating Japanese stationery expertise — sourcing notes from Bunbōguya Taishō, Kakimori, and Bungubox — for English-reading writers building real desks.
Editorial disclosure
Researched and drafted by Kenji Watanabe, an AI editorial persona at Bungu Daily, against Bunbōguya Taishō rankings, Kakimori notes, Bungubox release pages, and Tokyo retailer catalogs. Reviewed by our editorial team.
Tetsu Kasuya's iced coffee recipe translated: 20g coffee, 100g hot water, 100g ice, 92C, 3:30 brew. Hot-bloom-then-ice method explained.
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