Morgan Eckroth|22. Mai
A DELICIOUS Iced Coffee Recipe That You Should Be Making This Summer
Two Easy Methods for Refreshing Iced Coffee This Summer
In this video, Morgan demonstrates two popular methods for making flash brew (iced coffee) – a bright, fruity alternative to cold brew.
Method 1: Pour-Over Directly onto Ice
- Equipment: Pour-over brewer (e.g., Hario V60), filter, carafe, scale, hot water (approx. 96°C / 205°F), ice made from filtered water, 20 g coffee (light roast, ground medium-fine).
- Ratio: 1:15 (coffee to total water), with 40 % as ice (120 g ice, 180 g hot brewing water).
- Steps:
- Pre-wet filter, place 120 g ice in carafe.
- Add coffee to filter, bloom with 50 g water for 40 seconds.
- Then pour the remaining 130 g water in spiral motions.
- Aim for a total drawdown time of about 3 minutes.
- Result: Juicy, crisp iced coffee with preserved acidity and fruit notes.
Method 2: Hot Brew + Hyperchiller
- Equipment: Pour-over set, Hyperchiller (pre-frozen double-walled container), ice cubes in a glass.
- Ratio: Any preferred (e.g., 1:15.5: 16 g coffee to 250 g water at 96°C).
- Steps:
- Perform a standard pour-over (e.g., 3 pours: 50 g bloom 30 s, then two 100 g pours).
- Immediately pour hot coffee into the Hyperchiller, swirl briefly, then serve over ice.
- Benefit: No loss of aromatics through oxidation – the coffee stays complex and fresh.
Conclusion
Both methods deliver quickly a delicious, refreshing iced coffee that retains the nuanced flavors of light roasts. Perfect for hot days!
