This past week we've had our first glimpse of the heat of summer. It was also the perfect time to try out some iced coffee recipes. I hope you find some time to try these out yourself!
If you don't use one already, I recommend using a digital scale when brewing coffee. While it sounds like it would over complicate things, it simplifies measurements and allows for repeatability. A simple $10 kitchen scale with gram measurements works find (or go crazy with bluetooth scales measuring to 0.01g)...
Japanese Iced Coffee
Suggestion: Use a higher elevation coffee with some fruit notes, such as an Ethiopian or other light roast.
Step 1: Grind 20g of coffee just as you would for a standard pour over (medium-fine)
Step 2: Boil water and rinse the filter to avoid paper flavor
Step 3: Put 120g of ice in the cup you'll brew into (or chemex)
Step 4: Pour 40g of water over grounds and bloom for 30s
Step 5: Pour 40g of water again over grounds and wait 30s (second bloom)
Step 6: Pour 120g of water over grounds, center pour with small circular motion
Swirl the ice and wait a few minutes for the brew to finish cooling. Feel free to adjust the ratios of ice/water. This recipe is the same as a standard pour over, except a portion of the water used to brew has been replaced with ice in the bottom.
Iced Vanilla Latte
I use a moka pot for my cafe style drinks, but use an espresso machine if you have it.
Step 1: Prepare your glass by putting in a few drops of vanilla extract and half a tablespoon of maple syrup
Step 2: Brew a moka pot, or pull a shot of espresso
Step 3: Pour the coffee into the glass and swirl to mix the syrup/vanilla
Step 4: Add 4-5 ice cubes, swirl
Step 5: Add some cold milk, and a little cream if you have it. I like a 50/50 ratio of coffee to milk, but adjust as you like
Try different flavors and change up the ratios. I find that mixing the hot coffee with the syrups in the beginning helps to avoid everything settling to the bottom.