What you'll need:
- Hario Buono Kettle
- Hario V60 Paper filters
- Hario V60 Dripper
- Hario V60 Range Server
- Hario V60 Drip Scale
- Baratza Encore
For this recipe, we used 1.8–2.0 grams of coffee per fluid ounce of water. This recipe makes approximately 17 ounces (500 grams) of iced coffee, not including ice for serving (approx. two servings).
Heat 335 grams of water to 195°F-205°F. We prefer 203°F.
Crease edges of paper filter in opposite directions to ensure fit, then place filter in dripper.
Rinse paper filter (this helps avoid any unwanted paper taste) and discard water used for rinsing.
Weigh and grind 30 grams of your coffee medium-fine (roughly the size of granulated table salt).
Add the coffee to the brewer and shake to level it out. This encourages an even coffee bed during brew.
Start the timer and gently wet grounds with hot water.
Pouring in a circular motion in the center of the coffee bed, allow the coffee to "bloom" or de-gas for 45 seconds.
Add only enough water to saturate all grounds. Stop before coffee starts to flow from the bottom of the filter.
Slowly pour remaining water. Keep the liquid level in the dripper between ½ and ¾ full. With a steady hand, control your flow. Avoid pouring along the edges of the coffee bed. Control the brewing time by slowing or speeding up the pour as needed.
The total brew time should be around 2:30-3 minutes.
Weigh 165 grams of ice in a separate pitcher.
Pour the coffee concentrate over the ice. This cools the coffee and dilutes it to an enjoyable strength.
Stir the coffee to ensure all ice is melted.
Serve immediately over more ice in your favorite glassware.