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Iced Coffee

Iced Coffee

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.


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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


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.



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