Iced Coffee Recipe - A High Quality Cup in Only Two Minutes

Posted by Helen Lentze on

There are many ways to make iced coffee during the hot summer months. Here is our recommendation on how to make a superb cup within very little time: Japanese iced pour over. This method is quick and delivers a vibrant, aromatic, and perfectly chilled coffee. We'll cover the process using both an 8-cup Chemex and a Hario pour-over. Let's get started!

Japanese Iced Pour Over with an 8-Cup Chemex

Equipment and Ingredients:

  • 8-cup Chemex
  • Chemex paper filter
  • Freshly roasted Pachamama Coffee (medium roast recommended)
  • Grinder
  • Scale
  • Kettle
  • 450 grams of ice
  • 450 grams of hot water (around 200°F or 93°C)

Steps:

  1. Prepare your Chemex: Place the Chemex filter in the Chemex, ensuring the triple-folded side is against the spout. Rinse the filter with hot water to eliminate the paper taste and preheat the Chemex. Discard the rinse water.
  1. Grind the Coffee: Use a medium-coarse grind. You'll need 60 grams of coffee for this method.
  1. Add Ice: Place 450 grams of ice into the Chemex.
  1. Add Coffee Grounds: Add the 60 grams of coffee grounds into the Chemex filter.
  1. Bloom: Start your timer and pour 100 grams of hot water over the coffee grounds, allowing them to bloom. This step releases carbon dioxide and allows for even extraction. Wait for about 30 seconds.
  1. Pouring: Continue pouring the remaining 350 grams of hot water over the coffee in slow, circular motions. Aim to finish pouring within 3-4 minutes.
  1. Swirl and Serve: Once the brewing is complete, gently swirl the Chemex to mix the ice and brewed coffee. Serve immediately over a glass of ice and enjoy!

 

Japanese Iced Pour Over with a Hario V60

Equipment and Ingredients:

  • Hario V60 dripper
  • Hario V60 paper filter
  • Freshly roasted Pachamama Coffee (medium roast recommended)
  • Grinder
  • Scale
  • Kettle
  • 150 grams of ice
  • 250 grams of hot water (around 200°F or 93°C)
  • Server or carafe

Steps:

  1. Prepare Your V60: Place the V60 dripper on top of your server or carafe and insert the paper filter. Rinse the filter with hot water to remove any paper taste and preheat the equipment. Discard the rinse water.
  1. Grind the Coffee: Use a medium grind. You'll need 30 grams of coffee for this method.
  1. Add Ice: Place 150 grams of ice into the server or carafe.
  1. Add Coffee Grounds: Add the 30 grams of coffee grounds into the V60 filter.
  1. Bloom: Start your timer and pour 50 grams of hot water over the coffee grounds, allowing them to bloom. Wait for about 30 seconds.
  1. Pouring: Continue pouring the remaining 200 grams of hot water over the coffee in slow, circular motions. Aim to finish pouring within 2-3 minutes.
  1. Swirl and Serve: Once the brewing is complete, gently swirl the server or carafe to mix the ice and brewed coffee. Serve immediately over a glass of ice and enjoy!

Why choose Japanese iced pour over?

  1. Quick Preparation: Unlike cold brew, which takes 12-24 hours to steep, a pour-over is ready in just a few minutes.
  2. Flavor vs. Body: This method emphasizes the bright, nuanced flavors of your coffee, resulting in a clean and crisp cup. Cold brew, on the other hand, tends to produce a smoother, fuller-bodied coffee with muted acidity.
  3. Consistency: The hot water extraction allows for consistent flavor extraction, bringing out the best in your coffee beans.

Enjoy brewing and stay refreshed with Pachamama Coffee!

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