3 ways to make iced coffee
Fall season is just around the corner, which for many people means it’s time to break out the flannels and start layering up. But it doesn’t feel much like fall here in Southern California, especially with the recent heatwave hitting upwards of 100 degrees Fahrenheit, and a weekend in the 90’s dead ahead. Personally, I drink hot coffee all year round but I just couldn’t take the heat this week, so I’ve been enjoying iced coffee a few different ways. Here are my favorites:
1. Japanese-style iced coffee
I like this method because you can use your existing set-up without buying new equipment. I recommend using a scale that weighs in grams to get your ratios correct. I’ve been using a ratio of 26g of coffee to 150g ice, and 250g of water. The most important part is to make sure your ice is made with clean filtered water (ideally the same water you use to brew your coffee)
Cold brewed coffee provides a different texture and flavor profile than hot brewed coffee. Using the Hario Cold Brew Bottle makes it incredibly easy to brew your own cold brew at home. I personally use a ratio of 50g of coffee to 650g of water, brewed for 24 hours. This yields a concentrated brew that you can dilute with water if you enjoy your iced coffee black, and can take cream without being too watery.
This brewer is similar to the Japanese iced coffee method but instead of brewing over ice, you brew your pour-over like normal. Then you use the chiller to rapidly cool the coffee, without diluting. This does mean you’ll need to sacrifice some space in the freezer to store the coldwave chiller, but if you prefer the flavor of pour-over coffee this is the best way to enjoy it over ice.
If you try one of these methods this week, post it on Instagram and tag us @sevensyllablescoffee!