bag user access logo-toaster logo-kettle text-home text-about-us text-better-morning text-support text-bmbl--1r text-bmbl--2r--ta-c text-bmbl--2r--ta-l mail arrow1 toaster kettle facebook insta sign
Iced Coffee

Iced Coffee

Nothing hits the spot on a hot day like an aromatic, refreshing iced coffee, and using pour-over method is easy. There are two key points to remember: use a lot of ground coffee, and start the extraction slowly.

SHARE

Ingredients and equipment

  • Finely ground coffee 5 to 6 teaspoons [30 g] (for 1 cup [240 ml] water)
  • Coffee dripper
  • Beaker 
  • Ice 1 cup [140 g]
  • Glass(es)
  • Paper filter

Recipe

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.

Enjoy!

SHARE

Explore Recipes