Name: Summer Iced Pourover Brew
Total time: 2 min 30 s
Ingredients: 15g coffee; [object Object] water

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Reason to try:

From beloved coffee roaster Apollon’s Gold.
Inspired by Lance Hedrick’s iced pourover recipe (flash brew).
Uses a non-adjusted brew ratio to avoid over-dilution.
Delivers a tasty and refreshing without being complicated.

Note:

If you brew very lightly roasted coffees, the most crucial step is degassing, Requiring degassing at least 35-45 days, ideally 60-90 days.
4-pour recipe (4 pours of 45g), 15g coffee, 180g water, 50g ice,22% ice, 78% brewed coffee.

Preparation:

Grind: 10~11 on EK43, 9~11 on Timemore 078, 24~27 clicks on Comandante C40 MK3.
Mitigating fines and chaff.
Rinse filter well with hot water.
Filter: Kalita Wave 155
Water: 100ppm (we use Aquacode, 1:6 ratio of Aquacode to distilled water)

Bloom: Pour 45g of water,starting from the center, moving to the outside, and then back towards the center to finish. Swirl dripper to saturate grounds as needed.

Start the second pour.

2nd Pour: 45g water, starting from the center and circling towards the outside, then circle towards the center and finish in the center when the weight reaches 90g.

Wait for the water level to almost reach the coffee bed.

3rd Pour: 45g water. Pour stay on the outside, quickly circling towards the center to finish with a center pour.

Wait for the water level to almost reach the coffee bed

4th Final Pour: with a center pour of 45g, stopping once you reach 180g net weight. Swirl dripper and agitate the coffee bed once or twice at the end before drawdown.

Drawdown finishes between 2:30 and 3:00.

Pour 180g of finished coffee over 50g of ice in a separate carafe.

Swirl until ice is fully melted into the brew. Pour into cup or glass of choice.

Summer Iced Pourover Brew

Tips & Preparation

Recipe Steps