Our Go-To Summer Brew Method: Hot Over Ice

Instructions

Hot Over Ice

1. 1.    Heat at least 200 grams of water up to about 205 degrees.

2. 2.    Place 50 grams of ice into the carafe.

3. 3.    Place the craft on the scale and set the dripper and filter on the carafe. Tare the scale.

4. 4.    Add 20 grams of freshly ground coffee. It should be ground slightly finer than a normal pour over grind setting.

5. 5.    Gently shake the filter to level the coffee and, again, tare your scale.

6. 6.    The whole process consists of three pours, totaling 200 grams of water. Each pour uses a specific 10 second pour pattern. Start at the center and make three laps out to the edge and then three laps back to the center.

7. 7.    Start with the first pour called the bloom pour. This should total 40 grams of water.

8. 8.    Start your timer and begin the pour. Again, we start at the center and make three laps out to the edge and then three laps back to the center. This should take about 10 seconds.

9. 9.    At 40 seconds, begin the second pour. Bring the water weight up to 120 grams. Focus on pouring at a consistent flow rate and saturating all the coffee grounds evenly.

10. 10.    At one minute and 10 seconds, start the third and final pour. Target a total water weight of 200 grams. As you execute the pour pattern, make sure to extend all the way out to the edge to get any coffee trapped in the filter.

11. 11.    After the coffee drains through, gently swirl the carafe to melt any remaining ice.

12. 12.    Serve over fresh ice and enjoy.