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Iced Filter Coffee Recipe
"A hot-brewed filter coffee method over ice that preserves origin characteristics and produces a complex, refreshing cold beverage."
James Hoffmann
Tips & Preparation
- Background Knowledge:
- This method, known as Japanese-style iced coffee, brews hot coffee directly onto ice to capture aromatic intensity and origin characteristics that cold brew often masks.
- Preparation:
- Use 65g of coffee per liter of water (approximately 5g more than standard hot filter recipes).
- Grind slightly finer than your usual filter setting.
- Ensure your ratio is 40% ice (placed in the carafe) and 60% hot water.
- Adjustments:
- If ice remains at the end, use slightly less ice or more hot water next time.
- Adjust ice mass based on freezer temperature (colder freezers require less ice).
- Aim for total brew time between 2:30 and 3:00 minutes.
Recipe Steps
0:00
Begin bloom by pouring hot water (2-3x the weight of the coffee grounds). Stir bloom.
0:45
Continue pouring the remaining hot water to complete the brew.
2:30
Stir once in a circular motion, then once in the opposite direction.
3:00
Complete drawdown, swirl the decanter thoroughly to melt remaining ice, and serve over fresh ice cubes.
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