You know, back in my day, iced coffee wasn’t a “lifestyle.” It was just what you did when your morning cup went cold before you finished the paper. These days, it’s an art form—and I’m not mad about it. This here recipe’s my nod to both worlds: a little old-school practicality with a new-school twist. One cup, a few cubes, and a whole lotta chill.
Yields:
16 oz
Ingredients:
- 20g light-medium roast coffee
- 240g hot water
- 100-110g ice for brewing
- 160-180g ice for serving
Directions:
- Set up your favorite pour-over device, V60 or Kalita.
- Rinse the filter and discard extra water.
- In an empty carafe, weigh 100-110g of ice.
- Weigh 20g of coffee and grind at medium/medium-fine.
- Add coffee to the rinsed filter.
- Bloom with 50g of boiling water.
- After 30 seconds, pour up to 125g of boiling water and stir to agitate.
- After a total of 1:30 minutes, pour up to 240g.
- Wait for it to draw down, this should take 3-3:40 minutes.
- In an empty 16oz cold cup, weigh 160-180g of ice.
- Pour the room temp coffee over the ice for serving and enjoy.
Cheers!
—ol’ man Dilworth