Suggestions
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Total water = hot pour + ice (ice is part of the ratio). Grind slightly finer than hot pour-over.
More aromatic/“fresh” than long cold brew; bright acidity when the coffee allows.
In Cafesito use V60 with part of water as ice. Don’t dilute by eye after.
Forgetting ice in the ratio and ending watery.
How to use
Ratios, gear and steps to brew it.
Ratios and parameters
- Dose 20 g
- Water 200 ml hot + 100 g ice
- Ratio 1:15 total (water+ice)
- Grind Medium-fine (slightly finer than hot)
- Temperature 92–96 °C over ice
- Time 2:00–2:30
What you need
- V60 or other dripper
- Scale
- Ice
- Kettle
- Server with ice
Brewing steps
-
Put ice in the server (it counts in total ratio).
-
Brew pour-over with hot water only (200 ml) onto the coffee.
-
Hot brew hits ice and chills instantly.
-
Stir and serve; don’t add more ice blindly.
Tips
- If watery: less ice or more dose.
- More aromatic than long cold brew in less time.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.