Current Iced Coffee Recipe
Summer is here and if you are a coffee fiend like the rest of us you are probably drinking your coffee a little bit more often on ice lately.
I have talked about iced coffee in the past, and I know there have been others here that have done the same. I just wanted to share how I have been brewing my iced coffee recently as I have updated it a bit from what I was doing before. Now as with everything your tastes and results may vary.
Now my favorite way to brew iced coffee is just to do a pour over method over ice. Making a concentrated brew that is then diluted and cooled by the melting ice in the cup.
My previous recipe that I had been using was strictly about 50/50 ice and water. So for a 12 ounce cup where I would normally use 360 grams of water I would simply go half and half. This produced a nice cup, but I have always felt this never really got all of the flavors from the coffee that a traditional hot cup produces. I also noticed there was quite a bit of ice at the end of pour.
Now I was a little bored a while ago, and went ahead and measured the ice that was left in the cup after the pour over was done. I had about 50 grams left. I do like having ice left over, because it ensures that the drink is cold, but also was not getting the same amount of liquid as normal hot brew. So I have since increased my ice and water up to get a slightly more flavorful brew in my opinion.
As of now I am using 200 grams of ice to around 210 grams of water. I believe this is taking me slightly over 12 ounces of liquid, but I find with this combination I am getting better extraction, while still maintaining enough ice to keep my drink cold.
Anyway, there has been a lot of talk about iced coffee recently so your homework:
http://www.jimseven.com/2012/06/07/even-more-on-iced-coffee/
http://tmagazine.blogs.nytimes.com/2012/06/06/ristretto-i-dont-know-what-you-did-last-summer/
http://blog.barismo.com/2012/05/iced-coffee-is-trending-hot.html
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