Nicholas Cho のコーヒーレシピ
3種のレシピを収録。器具はDecember Dripper。
このレシピ群の傾向
- 湯温は96°C
- 粉と湯の比率は1:17
- 粉量は15g〜40g
- 抽出時間は3:30〜4:00
- 全レシピに共通するタグ: creator
収録レシピ
Nick Cho Standard
December Dripper ・ 15g / 255g（1:17） ・ 96°C ・ 3:30 ・ 挽き目: Medium-coarse
Closed bloom ensures full saturation. Stage 1 extends contact time for sweetness. Uses Kalita 185 wave filters.
Nick Cho Large Batch
December Dripper ・ 40g / 680g（1:17） ・ 96°C ・ 4:00 ・ 挽き目: Coarse
Progressive opening (closed→low→full) allows coarse grinds to extract properly at large volumes. Prevents over-extraction early while ensuring complete extraction overall.
Nick Cho Japanese Iced
December Dripper ・ 40g / 455g（1:17 (with 225g ice)） ・ 96°C ・ 3:30 ・ 挽き目: Medium-coarse
Flow control is especially valuable for iced coffee — high coffee-to-water ratio normally causes under-extraction, but restricted flow extends contact time to compensate.