Quick + Easy Iced Coffee

Series: Quick + Easy

You'll Need

We use 1.8–2.0 grams of coffee per fluid ounce of water; our recipe makes approximately 17 ounces (500 grams) iced coffee, not including ice for serving.

*Adjust the grind slightly coarser when using a Chemex. Higher yielding recipes may also require a slightly coarser grind. Ice should constitute approximately ⅓ total liquid volume; for example, to yield 24 ounces, use 8 ounces ice, 16 ounces hot water. Never fill the dripper more than half full of ground coffee to ensure appropriate coffee/water contact. Total brew time should be no more than 3 minutes.

Let's Brew This!

1
Heat 335 grams water to a boil and let cool
2
Crease edges of paper filter in opposite directions to ensure fit then place filter in dripper
3
Rinse paper filter (to avoid paper taste) and discard water used for rinsing
4
Weigh 165 grams ice in carafe
5
Place dripper and filter on top of ice-filled carafe
6
Weigh and grind coffee medium-fine (roughly the size of granulated table salt)
7
Start timer and gently wet grounds with hot water
Pouring in a circular motion in the center of the coffee bed, allow the coffee to "bloom" or de-gas. Add only enough water to saturate all grounds. Stop before coffee starts to flow from bottom of filter.
8
Wait 45 seconds
9
Slowly pour remaining water
Keep the liquid level in the dripper between ½ and ¾ full. Avoid pouring along the edges of the coffee bed. Control brewing time by slowing or speeding up the pour as needed; total brew time should be around 2:30 minutes.
10
Swirl the coffee to ensure all ice is melted. Serve immediately over more ice and enjoy!