Posted by Matt Chitharanjan on
While we love the Hario’s Mizudashi cold brew pot for the set it and forget it convenience, what to do when you open the fridge and realize you forgot to brew your coffee overnight? The answer: pour over ice brew.
Also known as Japanese ice brew on account of its popularity in Japan, this method is fast and straight-forward (we promise all of our recipes won’t be Japan-themed, next will be New Orleans-style iced coffee). It’s exactly the same as making pour over coffee through a cone filter, except half of the water you’d use is placed in the brewing container as ice. The hot water that drips out of the filter instantly melts the ice, lowering the overall temperature of the finished coffee.
You end up with a refreshing cold glass of coffee which sidesteps the oxidized bitterness created by brewing hot coffee and keeping it in the fridge. Using hot water also unlocks more aromatics than cold brewing, so it is great for highlighting the fruity, floral notes in a coffee. In contrast, the cold brewing method reduces the acidity and instead focuses on the nutty, chocolate, sweet notes. We recommend cold brewing if you’re adding milk and this over ice method for people who drink their coffee black!
Here’s how to do it, with inspiration from Counter Culture Coffee’s recipe.
What you need:
– A pouring kettle (we used a Hario Buono)
– A pour over cone filter (we used a Hario V60)
– A glass or container to brew into
– 28 grams coffee, medium ground
– 240 ml water (approx. 1 cup) and the same amount of ice
– Burr Grinder
– Scale (optional, but helpful for calculating amounts and figuring out if you’ve poured enough).
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