Flash Chilled Pour Over

This is a slightly modified version of the standard pour-over recipe, brewing a more concentrated version of hot coffee directly over ice to instantly chill it down and dilute it to the correct intensity.

Ratio: 1:12

Time: 3-4minutes, depending on batch size

Temperature: 201-205°F

Additional Equipment:

• Gooseneck kettle
• Timer (with a stopwatch function)
• Ice!

1. Determine the number of servings of iced coffee you’d like to make.  We generally think about 25 grams of coffee is about the right amount per serving.  This equates to 300 grams of water and 150 grams of ice per serving.
2. Grind a measured quantity of coffee (ie 25 grams) on a medium-fine setting (like table salt).
3. Put 150 grams of ice into the container into which you’ll be brewing coffee.  Yes, please weigh it out!
4. Place a filter in your brewer and use hot water to gently rinse the filter, removing paper dust and preheating the brewer. Dispose of the rinse water.  Kalita Wave filters do not need to be pre-rinsed, one reason we particularly like this pour-over dripper.
5. Add coffee to the brewer and gently shake to level the bed. Place the brewer and vessel on your scale and tare.

Start your timer and pour 75g of water (3x the ground coffee amount) in spirals from the center to the edge of the bed. Gently stir the wet coffee to ensure even saturation. Let it “bloom” until the timer reads 0:45. 

1. At 0:45, pour until the total weight is 150 grams. 
2. At 1:15, pour until the total weight is 225 grams.
3. At 1:45 pour until the total weight is 300 grams
4. The water should finish dripping through the coffee bed anywhere between 2:45-3:15.  If it finishes more quickly, grind a bit finer, and if it takes longer, grind a bit coarser - but let your taste guide you.
5. The hot coffee brewed directly onto the ice should have melted most of the ice and now be chilly, but not ice cold.  Throw a couple more ice cubes into the mix to enjoy at your desired temperature!
6. Scale up to serve more than one person at a time.