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Just as cafes have become more serious about their iced coffee brewing — most no longer just transfer the day's leftovers into a pitcher — so have many home iced coffee brewers. (Bill Hogan/Chicago Tribune) |
- For iced coffee, skip darkly roasted Indonesian coffees for lightly roasted, fruit-forward African or Latin American beans.
- Regardless of how you brew your hot coffee, make it strong, optimally double strength, then dilute to taste.
- Chill hot coffee as quickly as possible to slow oxidation and the formation of quinic acid that can turn the coffee sour.
The Japanese method
What you'll need:
Drip cone or Chemex maker with appropriate filter
Equal amounts (by weight) hot water (195-205 degrees) and ice
Fresh-roasted coffee beans:
1.8 grams coffee (about 11/2 teaspoons ground) to 1/2 ounce water and 1/2 ounce ice; or 14.4 grams ground (just shy of 1/4 cup) for 4 ounces water and 4 ounces ice
Directions
1 Weigh ice to ensure it equals half the total liquid you will use. One ounce of water by volume weighs 1 ounce, so it's easy to weigh the ice and then measure the water by volume.
2 Grind coffee just before brewing.
3 Brew coffee directly onto ice using the pour-over method: Set a drip cone over a pitcher or cup with the ice (or use a Chemex maker); soak grounds with a little of the hot water; wait 30 seconds; pour in remaining water.
Source: Counter Culture Coffee
meng@tribune.com
