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Best Basic Iced Coffee Recipe (Flash-Chilling Method)

Yields1 ServingPrep Time10 mins

flash-chilling iced coffee with plants in background

 1 pour over brewer i.e. Chemex, Hario V60, Origami, etc.
 1 food scale or drip coffee scale
 30 g coffee grounds (medium to medium-coarse grind size)
 230 g filtered water
 150 g ice cubes
 2 tbsp milk (if desired)

Begin to boil your water or until it reaches a temperature between 195 and 205 F. Next, grind your whole beans to a medium-fine grind (should resemble the size of granulated table salt) using a hand grinder or an automatic bean grinder.


Insert a paper (or cotton) filter into your pour over vessel. Begin by warming the brewing vessel by wetting the filter with warm/hot water.


Place a large mug/cup underneath the brewing vessel to catch the coffee (if using Chemex, no mug required). Add all of the ice cubes to the large cup/mug. If using a Chemex, remove the paper filter in order to add the ice cubes to the bottom of the Chemex, and place the filter back on the top.


Place coffee grounds into the filter. Grab kettle (or whatever is housing your hot water) and slowly pour about 80 grams of water evenly over the grounds in a spiral motion. Let rest for 30 seconds.


Gently pour more hot water in small circles over your bed of coffee up to 100 grams.


Continue to slowly pour the remaining 100 grams of water over the grounds. Finish your last pour around the edge of the filter to wash down any lingering grounds.⁣⁣⁣⁣ Give it swirl to combine.


Grab a glass or coffee mug and place more ice cubes inside the cup. Pour the coffee immediately over the ice cubes. Enjoy!

Nutrition Facts

Serving Size 1 cup

Servings 1