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Shaken Iced Coffee
"A simple shaken iced coffee recipe with a focus on texture and foam, using a 1:10 coffee-to-water ratio."
Methodical Coffee
Tips & Preparation
Recipe for shaken iced coffee:
- Coffee: 28g (Pink Lady blend - washed & natural Ethiopia)
- Water: 280g at 96.1°C
- Method: Bloom, pour in stages, shake with ice.
- The ice will help dissipate the concentration of the coffee and create foam when shaking.
Recipe Steps
0:00
Bloom with 50g of water.
0:30
Pour 100g of water in a circular motion (total 150g).
2:00
Pour the remaining water (approximately 130g) in a circular motion until reaching 280g total.
Pour the brewed coffee into a cocktail shaker filled with ice.
Shake to chill and create foam.
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