Cold Coffee | Part 2 |
This summer has been painfully hot and I’m finding myself craving cold brew or an espresso tonic in the afternoons. However, this doesn’t satisfy my desire to hand brew coffee. If you manually brew coffee at home, the extreme heat might steer you away from hot coffee, leaving your brewing gear left untouched since the beginning of summer. I’m here to tell you there is way to enjoy both the calm of manually brewing and a delicious iced coffee.
An iced pour over is my favorite way to enjoy coffee cold. Unlike cold brew, the wait time is significantly less and the flavors are different. Iced pour overs tend to have a smooth, refreshing taste that is reminiscent of iced tea. While cold brew has a heavier mouthfeel and stronger flavors.
The secret to iced pour overs is to cool your freshly brewed coffee immediately. Placing freshly brewed coffee in the fridge or freezer won’t cool the coffee quick enough and will only lead to your coffee oxidizing. Oxidization can turn the oils found in coffee rancid and lead to funky tasting coffee. The easiest way to cool fresh coffee quickly is to brew directly over ice.
The ice will melt as you brew and dilute your coffee. Therefore, if you brewed a cup of coffee using standard coffee-to-water ratios, you’ll end up with a watered down disappointment. The water in the form of ice will count toward the amount of water you use to brew. A good starting point for your water:ice ratio is 50% hot water, 50% ice. A scale will be the most accurate way to measure your water and ice. For example, if you usually use 400 grams of water to brew hot, you’ll use 200 grams of hot water and 200 grams of ice.
Lastly, you need to grind a little bit finer than usual. Remember, you are using less hot water to extract tasty goodness from the coffee and so unless we change the grind size, the water will extract less flavor. We'll use a finer grind to increase the amount of extraction for a level of optimum flavor.
If you don’t have a pour over setup, you can use an automatic coffee brewer. Fair warning, I haven’t been able to get great results out of cheaper automatic brewers. I always suggest a brewer that has been certified by the SCAA (You can read more about the SCAA certification standards here).
Pro-tip, glass that changes temperatures dramatically will probably break. Be careful measuring ice into your brew vessel if you’ve had hot water in it. The drastic change from hot to cold when you add the ice can cause your glass to shatter. Be careful and you’ll be safe.
Now that you have everything you need to know to brew iced coffee at home, I encourage you to experiment. Your first try might not be any good, but keep at it and you will find success. As always email me, firstname.lastname@example.org, if you have any questions. Stay tuned for some fun drink recipes using cold brew and iced coffee.
Go for gold,