Coffee

8459 readers

1 users here now

☕ - The hot beverage that powers the world!

Coffee gadgets - It's always great to learn about new gadgets. Please share your favorite hardware or full setups. It might inspire newcomers to experiment!

Local businesses - Please promote your local businesses. If you are not the owner of the business you are promoting, kindly ask the owner if it's okay. It would be great if the business has a physical store to include an exterior or interior shot.

founded 2 years ago

MODERATORS

[email protected]

What's your favorite way to brew iced coffee in a Chemex? (self.coffee)

submitted 1 year ago by techwizrd to c/[email protected]

14 comments fedilink hide all child comments

Typically I'd make a pour over or espresso, but my A/C is out and I can't even think about hot coffee. What is your favorite way to make iced coffee in a Chemex? I've got light roasts from Costa Rica, Burundi, and Ethiopia right now.

you are viewing a single comment's thread
view the rest of the comments

[–] [email protected] 3 points 1 year ago (2 children)

I follow James Hoffmann's Japanese iced coffee recipe for V60 which for me yields a sweet, fruit tea-like cup with light roasts.

Tetsu Kasuya's recipe of stuffing the brewer full of ice cubes and slowly letting them melt over the grounds would be hella fun to try though...

[–] [email protected] 3 points 1 year ago* (last edited 1 year ago)

I'd also recommend Hoffman's method, I grind quite a lot finer than I normally do, use closer to 1/11, and bloom for about a minute plus a slower pour.
Also I hold back 2-3 ice cubes and put them directly in my cup after serving. So instead of getting a lot of small almost melted cubes you have a few big ones making it nicer to drink.

I believe it's because I mostly drink delicate light roasted Ethiopian coffees that are a bit harder to extract for ice coffee.

[–] techwizrd 2 points 1 year ago

I tried the Hoffman method today and it's quite good (provided you pour the iced coffee over additional ice before drinking). I didn't quite get a sweet fruit tea-like cup (like I usually do with a hot pourover light roast), but I certainly got more of the origin characteristics I was looking for.