With summer in full swing some of us tend to gravitate towards cold coffee offerings. In the next few weeks we will talk about 2 or 3 of our favourites, starting with chemex!
This method is also often referred to as Japanese iced coffee.
As with most brew methods there are many ways to go about it, but this is how we do it.
You will need: hot water, grinder, scale, chemex, a pouring device, timer and coffee.
- Rinse the paper filter with hot water (discard the rinse water).
- Place 350 g ice in the bottom of the Chemex.
- Insert filter and fill with 50 g of fresh ground (slightly coarser than drip) coffee. At this point you need to tare the scale to weigh the water.
- Pre-infuse the grounds with just enough hot water (200°F) to saturate, wait about 20-40 seconds or until your bloom deflates.
- Slowly pour the rest of the water over the grounds in concentric circles. (The pour should take about 2.5 minutes to hit a total of 350 g water.)
- Discard the filter and serve one to you and one for your friend.