Recipe yields ~12 oz and uses a 1:17.5 brewing ratio.
Due to varience in the different pourover brewing methods, you may need to adjust your grind in order to compensate for the flowrates specific to each brewer
- Weigh out 20 grams and grind it with a burr grinder on a fine/medium setting.
- Fold the seams of the filter, place in dripper, and rinse filter thoroughly with hot water to eliminate paper flavor transfer.
- Place your dripper on a carafe on your scale. Tare scale to ignore weight.
- Dump ground coffee into filter and settle grounds evenly in filter. Tare scale again.
- Fill kettle with hot, fresh water and pour just enough hot water to fully saturate all grounds (40-50 grams), pouring gently and directly into grounds and not onto paper filter.
- After coffee blooms for 15-20 sec, gently pour more water, concentrating all pours into the center of bloom, keeping your slurry about halfway up the dripper walls or lower, and continually bringing the brewing slurry level up to the established rim of grounds until you have about half an inch left in the cup.
- Your target weight is 350 grams (this is based on a coffee to water ratio of 1:17.5 grams). A good rule of thumb is to be close to half that just after a minute of brewing and to be about 30 grams shy of your final target at 2 minutes.
- To finish the brew gently pour, the last 30 grams or so of water around the edge of the coffee bed to incorporate all of the coffee. This final pour should happen no later than 2:30 minutes from the initial pour of hot water. This ensures that the total brew time does not exceed 3:00 minutes.
- Stir the coffee to eliminate flavor stratification and notice the clarity and complexity of flavors emerging as your brew cools.
- Follow all the direction for THE SETUP/
- Divide your brew water in half by weight
- Add half of your target brew water weight as ice into the vessel you'll be brewing into
- Add the remaining half (175g in this case) as you normally would in a regular pour over
- Since you're only using half the water, we sugggest stiring the coffee bed while brewing, being careful not to rip the filter, to aid in extraction
- You'll end up with an amazingly aromatic cup of beautiful iced coffee
Troubleshooting/ It may take a few brews to find the right grind coarseness with your burr grinder. Use flavor development and brew time to guide you in adjusting finer or coarser. It may also take a few brews to become comfortable with the mechanics of pouring steadily gently into the coffee grounds. If you ultimately like the strength of this brew, then a 1:16 ratio (hence, 21 g coffee to 336 g water) works for you.