This is the first post in the category I’m tagging “Weights & Measures”. It’s where I’m putting all of my (for lack of a better term) beverage recipes, i.e. how I make a batch in the v60, a clever, etc, etc, etc.
I’m not attempting to offer the definitive recipe. It’s what’s working for me at this moment — this post my change at my discretion and you’re mileage may vary.
As of this writing, pour-over iced coffee — AKA Japanese-style iced coffee — is all the rage. Which is to say that it is talked about profusely right now, out on the inter-tubes, as the way to prepare an ideal iced coffee beverage. The cold-brew, Japanese-style debate can sometimes get a little heated — lots of strong opinions thrown about. Somewhat ironic, really.
I’ve always enjoyed cold-brew iced coffee (recipe to follow … at some point) but, with my initial cold-brew being the lone exception, I’ve never had the best luck with it. I haven’t figured out if the issue is simply that there are particular coffees that work especially well for cold-brew or weather my recipe needs some tweaking. It’s probably both. But I digress…
This is the Japanese-style iced coffee recipe that I’m having good luck with at the moment…
I use a 13:1 ratio — H2O to coffee — for most of my brews. The only difference here is that I have split the amount of water 60/40 between the ice and the water.
- A v60 or other pour-over cone coffee beverage extraction device
- Two carafes/servers
- Water kettle
- 35g coffee, ground as one would for a hot pour-over batch
- 180g ice
- 270g water (for brewing — I put additional water in the kettle for the filter rinse as well)
Place 180g of ice into one carafe and place it in the freezer.
Place brew and filter-rinse water into kettle and heat the water to boiling. Put a filter in your device and give it a good rinse. Set the brew water aside and let it get down to a proper brewing temp.
Grind beans. Get the carafe of ice out of the freezer and place it under the rinsed filter.
Place ground coffee in filter. Pour enough brew water onto grounds to cover and let everything pre-infuse for 45 to 60 seconds.
Pour the remaining water over the grounds slowly, lightly stirring (don’t rip the filter, now) with the teaspoon as you do.
I give the resulting brew a few swirls to further melt any remainig ice and then pour it over a couple more cubes. As the additional ice melts, the coffee tends to “open up” a little (like a nice Bourbon with just a liitttle bit of water added).