Our favorite method is to brew a concentrate and pour it over ice to cool, using basic pour over brewing equipment. Melting ice adds to the total water volume without weakening the final brew. Fast, intuitive, and delicious, we can’t think of a better way to enjoy coffee when temperatures soar.
Ratio: 1:11, plus ice for dilution
30 g coffee : 335 g water : 165 g ice
Grind: medium-fine, like granulated table salt
Water Temperature: 200 °F
Makes one, 16 oz iced coffee
To 200 °F
Weigh 30 g coffee and grind on medium fine setting, like table salt
Place filter in pour over brewer, place on top of carafe, and rinse the filter with hot water. Discard rinse water, place ground coffee in filter, and shake to level grounds.
Start a timer and pour 30 g of water to wet all the coffee. Wait 30 seconds and then pour water in circular motion to 100 g.
By 1:00 the water should have drained a centimeter, add 100 g of water in a circular motion. Repeat this process every 30 seconds, or as the water drains a centimeter, pouring water in a circular pattern until reaching a total weight of 335 g.
Once the coffee has drained, add 165 g of ice and swirl to cool the coffee.
Pour over more ice and enjoy!