My guide to
this summer's iced coffee
When making iced coffee, it's important to consider the drinking temperature. Cold beverages dampen our ability to taste the nuances in both flavour and mouthfeel. This recipe yields a light and refreshing cup – as light as a summer breeze and with an expression reminiscent of a cool iced tea on a hot day.
Brewing method
Equipment: Hario V60, Paper filter, Scale, Timer, server, Coffee grinder
Brew time: 3:00 min
Water: 220g water 95 degrees (depending on strength), ice cubes
Coffee: 16g
1. Place the filter in your V60 and rinse it thoroughly with hot water. This removes any papery taste and ensures the brewer is warm and ready. However, try to avoid heating the serving carafe – we want to use the cold carafe to help cool the coffee down.
2. Grind your coffee beans to a medium-fine grind. Pour the coffee into the brewer, place the ice cubes in the serving carafe, and reset the scale.
3. Start the timer.
0:00 Pour 60g water to create bloom.
0:55 Pour an additional 80g of water.
1:40 Pour the last 80g of water.
The water should have run through by about 2:30.
Serve over a glass with ice. When making iced coffee, it's important to consider the drinking temperature. Cold beverages can dull our ability to taste the nuances in both flavor and mouthfeel. This recipe yields a bright and refreshing cup – light as a summer breeze and with an expression reminiscent of a cool iced tea on a hot day.
Brew over ice
Our seasonal coffees are characterized by their vibrant and refreshing profile. Each coffee reflects its unique origin and offers a clean, clear taste experience – perfect for a cool glass of iced coffee.