I love cold coffee. I don't drink cold brew. I know there are people out there who swoon over it, but to me, it just doesn't taste like the zippy, fruity beverage I can down 30 ounces of before 7:30 a.m. Once summer weather hits (and boy, has it hit at my house in New Jersey) I brew pour-over coffee hot, over ice.
Commonly referred to as Japanese-style iced coffee, it puts all the flavors I love in my regular coffee into a drink that doesn't make me break into a sweat at the breakfast table.
Don't confuse Japanese-style iced coffee with…how to put it gently…the watery garbage that is mass marketed as iced coffee at lots of fast food restaurants and some coffee shops. That stuff is often just the same coffee that's served hot put into a cup with ice. Theoretically, someone already brewed the coffee correctly once. By dumping it over a cup of ice, it gets watered down when the ice immediately starts to melt.
Instead what I, and lots of pour-over enthusiasts, do is swap some of the hot water used during brewing for ice. Some people do half and half. I've found that the ice doesn't all melt that way. My morning recipe is:
- 30 grams of coffee, ground for pour-over
- 300 grams of 205℉ water
- 200 grams of crushed ice
Put the ice in the bottom of a carafe (crushed or pellet ice works best since it melts quickly), load the coffee in the top, then just brew like you would brew a pour-over.
Add about 50 grams of water to let the coffee bloom, then meter out the rest over the course of four or five minutes. When the water's run through, swirl the carafe a few times to make sure all the ice melts and is evenly distributed.
Pour it into a big glass filled with the biggest, thickest ice cubes you've got (preferably the kind from a silicone ice mold) to prevent rapid melting.
The result will be the freshest, punchiest, version of iced coffee you can get.
—Noah Kaufman
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