Quick + Easy Iced Coffee
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.
- 30 grams fresh-roasted whole bean coffee
- Grinder (we recommend burr grinders for consistency and performance)
- Pour over brewer (such as Bee House)
- Appropriate filter
- Carafe to brew into
- Hot water (195–205 F) and ice: we use 335 grams hot water and 165 grams ice
*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.