5-4-12

 

As spring becomes summer in North Carolina, a lot of folks here in our Durham office start thinking about iced coffee. (The Atlanta team is already ahead of us in this respect.) While we're firmly in "sweet tea" country, we prefer the delicious results of brewing coffee directly onto ice to lock in flavors and aromatics. Clean, fresh, sweet, and aromatic, iced coffee made by cooling the coffee immediately avoids oxidized flavors that other brewing methods can produce.

 

Bright and clean coffees like El Gavilán (Ecuador) are well-suited to this Japanese iced coffee brewing method, but any coffee can reveal interesting and enjoyable characteristics when prepared this way. Ask US Barista Championship finalist Travis Beckett of DC's Peregrine Espresso: he used Japanese-style iced Idido Natural Sundried in his signature beverage.

 

The Counter Culture Pourover Brewer which serves us so well throughout the year very handily accommodates handcrafting perfect, refreshing iced coffee. Check out our new How to Make Japanese Iced Coffee instructional video to see what we mean.

 

Best,
Nathan