Nothing hits the spot on a hot day like an aromatic, refreshing iced coffee -- and using the pour-over method is now easier than ever! Make sure to use a lot of ground coffee, and start the extraction slowly.
- Finely ground coffee 5 to 6 teaspoons [30 g] (for 1 cup [240 ml] water)
- Coffee dripper
- Ice 1 cup [140 g]
- Paper filter
Put 1 cup [140 g] of ice in the beaker.
Set the dripper with the paper filter on the beaker. Add the ground coffee and level the surface.
Pour a small amount (1/5 cup [about 50 ml]) of boiling water over the grounds and let the coffee bloom for 20 to 30 seconds.
Now extract the coffee. Pour 4/5 cup [190 ml] of water over the grounds over a period of two-minute. In the first minute, slowly pour about 1/5 cup [50 ml]; in the final minute, add 3/5 cup [140 ml].
When the ice is melted and about 1.5 cups [350 ml] of coffee is extracted, remove the dripper. Stir with a spoon for uniform flavor.
Pour the coffee into a glass containing ice.