Sometimes referred to as the “Japanese iced coffee” method, the secret to having tasty iced coffee fast is brewing with hot water over ice. Brewing the coffee with hot water allows the chilled brew to retain some brightness and acidity while also being immediately consumable. This method allows for endless flavor and acidity variations vs. the straight-forward nature of cold press coffee.
Please note:
This recipe was brewed with a Hario V60 and Glass Carafe but can be brewed with any type of pour-over, even a Chemex.
Place the brewer on top of the carafe and ready 1 cup of boiling water
Let the coffee ‘bloom’ (fancy word for when fresh coffee meets hot water) for 45 seconds and take a minute to ponder life’s mysteries
Sure! Here is approximately how long each of our package sizes lasts, based on mugs per day.
| Daily Brew | 12oz | 20oz | 5lb |
|---|---|---|---|
|
1 mug / day
Pourover
|
3 weeks | 1 month | 4 months |
|
3 mugs / day
French Press
|
1 week | 2 weeks | 2 months |
|
6 mugs / day
Chemex
|
1 week | 1 week | 6 weeks |
|
8 mugs / day
Drip Brewer
|
< 1 week | 1 week | 4 weeks |
Your brew strength and mug size may vary!
