Iced coffee
When brewing an iced coffee, we need to be aware of the factor of drinking temperature. A cooler drinking temperature impairs our ability to perceive both flavour and texture. This recipe results in a bright and fresh expression, almost like a refreshing iced tea.
Brew Guide
Equipment: Hario V60, Paper filter, Scale, Timer, Grinder, Pitcher
Brew Time: 3:30 min
Water: 180g purified water at 96C, 60g of ice
Coffee: 18g
1. Put the paper in your V60 and give it a good rinse with hot water. It removes all paper taste and preheats the brewer. Try not to heat the pitcher, as we want to use this to cool the coffee.
2. Grind your coffee beans to a medium fine grind setting. Add the coffee to the brewer, add the ice to the pitcher, and tare your scale.
3. Start your timer.
0:00 Pour 60g (2.12oz) water to create the bloom.
0:45 Pour in 60g (2.12oz) water.
1:30 Pour out the final 60g (2.12oz) water.
The water should have drained through at around 2:30.
Serve over a glass of ice.
Brewing over Ice
Our seasonal lineup of coffees is expertly curated to offer vibrant and refreshing flavors that are perfect for iced coffee. Each varietal or origin brings a unique profile that enhances the cool, crisp experience of your summer beverage.
