BEST METHOD FOR COMPLEX AND AROMATIC ICED COFFEE
FLASH-CHILLED POUR OVER RATIO
- Recommended coffee-to-water ratio 1:16
- For 1 to 2 cups: 20 g coffee (4 tbsp ground) to 220 ml (7.5 ounces) water and 110 g ice
- For 3 to 4 cups: 45 g coffee (9 tbsp ground) to 500 ml (17 ounces) water and 250 g ice. * 1 ml of water = 1 g
MATERIALS YOU'LL NEED
Pour-over dripper or Chemex
Sundream coffee (whole bean)
1. Place a filter in your dripper and rinse it with hot water. This will reduce the papery flavor the filter may add and it also preheats the glass.
2. Heat your water kettle to 200°F-205°F (cool for about 2 minutes after boiling)
3. Weigh out the proper amount of coffee beans and grind them at a slightly finer than medium setting.
4. Add ice into your brewing vessel or cup and place it under your dripper. Set them both on the scale and add your ground coffee to the filter, then slightly shake to level the grounds. Zero (tare) your scale.
5. Set a timer and begin pouring the about 50 g - 75 g of water over the coffee grounds, or enough to make sure all of the coffee is saturated. Allow the coffee to bloom for 30 seconds.
6. Start pouring water into the center of the coffee grounds, then slowly move the stream of water outward in a circular motion toward the outer rim before circling back towards the center. Repeat this movement until you have added the proper amount of water. *If the water level gets too high, take a break from pouring.
7. Finish pouring water between to 2 and 2:30 minute mark on the timer. All of the water should finish passing through the coffee at the 3:30 and 4 minute mark. *If the water is taking too long to pass through, try a courser grind next time; if the water is passing too quickly, try a finer grind.