We use 1.8–2.0 grams of coffee per fluid ounce of water; our recipe makes approximately 17 ounces (500 grams) iced coffee, not including ice for serving.
-30 grams fresh-roasted whole bean coffee
-Grinder (we recommend burr grinders for consistency and performance)
-Pour over brewer
-Carafe to brew into
-Hot water (195–205 F) and ice: we use 335 grams hot water and 165 grams
*Adjust the grind slightly coarser when using a Chemex. Higher yielding recipes may also require a slightly coarser grind. Ice should constitute approximately ⅓ total liquid volume; for example, to yield 24 ounces, use 8 ounces ice, 16 ounces hot water. Never fill the dripper more than half full of ground coffee to ensure appropriate coffee/water contact. Total brew time should be no more than 3 minutes.
Let's Brew This!
1. Heat 335 grams water to a boil and let cool
2. Crease edges of paper filter in opposite directions to ensure fit, then place filter in dripper
3. Rinse paper filter (to avoid paper taste) and discard water used for rinsing
4. Weigh and grind coffee medium-fine (roughly the size of granulated table salt)
5. Add the coffee to the brewer and shake to level it out
6. Start timer and gently wet grounds with hot waterPouring in a circular motion in the center of the coffee bed, allow the coffee to "bloom" or de-gas for 45 seconds. Add only enough water to saturate all grounds. Stop before coffee starts to flow from bottom of filter.
7. Slowly pour remaining waterKeep the liquid level in the dripper between ½ and ¾ full. Avoid pouring along the edges of the coffee bed. Control brewing time by slowing or speeding up the pour as needed; total brew time should be around 2:30 minutes.
8. Weigh 165 grams ice in carafe
9. Pour the coffee concentrate over the iceThis cools the coffee and dilutes it to an enjoyable strength.
10. Swirl the coffee to ensure all ice is melted.
Serve immediately over more ice and enjoy!