5 Ways To Make Better Iced Coffee

HARIO V60 METHOD

1oz (or 2 tbsp) coffee @ fine paper grind
¾ cups hot water + 1 cup ice
Grind coffee and set aside. Put the ice in the carafe. Place filter in the v60. Pre-wet your filter over the sink (you do not want to melt your ice nor pre-heat your carafe). Set the v60 on the carafe and place the coffee in it. Shake it a little to even out the coffee bed. Measure your hot water and gently pour just enough water to wet the coffee. Allow the coffee to bloom for 15 to 20 sec. Begin pouring in slow, smooth circles until the coffee reaches 3/4 of the way up the filter, then allow it to level off by pouring at a steady, controlled rate. Allow to drip through. Serve over ice.

HARIO FRETTA METHOD

1oz (or 2 tbsp) coffee @ fine paper grind
1 ½ cups hot water + ½ cup ice
Grind coffee and set aside. Put the measured ice in the plastic insert within your Fretta. Place filter in the v60 basket. Pre-wet your filter over the sink (you do not want to melt your ice nor pre-heat your carafe). Set the v60 basket on the carafe and place the coffee in it. Shake it a little to even out the coffee bed. Measure your hot water and gently pour just enough water to wet the coffee. Allow the coffee to bloom for 15 to 20 sec. Begin pouring in slow, smooth circles until the coffee reaches 3/4 of the way up the filter, then allow it to level off by pouring at a steady, controlled rate. Allow to drip through. Serve over ice.

 

CHEMEX ICED METHOD

1 ¾ oz (or 3 ½ tbsp) @ medium-coarse grind (a little finer than French Press)
1 cup hot water + 1 ½ cups ice
Grind coffee and set aside. Shape the filter into a cone by separating the 3rd and 4th layers of paper without unfolding the filter entirely. Place the newly formed cone into the Chemex. The side with 3 layers should rest in the spout of the Chemex (for images of this, click here). Pre-wet the filter and then discard that water. Now place the measured ice in the Chemex and set filter back into the top. Pour coffee into the filter and level the bed. Measure your hot water and gently pour just enough water to wet the coffee. Allow the coffee to bloom for 15 to 20 sec. Begin pouring in slow, smooth circles at a steady controlled rate. Allow all water to drip through. Serve over ice.

TODDY METHOD

12oz coffee @ coarse grind
7 cups cold water
Fit stopper into the brew tub from the outside. Wet the filter and place on the inside of the brew tub on the bottom, fitting the filter into the round indentation. Pour 1 cup water into the brew tub and 6oz of ground coffee. Slowly introduce 3 more cups of water to the mix, knocking down and wetting the grounds as you go. Add the rest of the ground coffee. Set a timer for 5 mins. When time is up, slowly add the rest of your water. DO NOT STIR. Lightly tamp down the grounds to make sure all grounds are wet. Place in your refrigerator and allow to steep 12-18 hrs. Remove stopper and let the coffee drain into the carafe.
Note: This coffee will be concentrated and Toddy recommends a 1:3 ratio of coffee to water or milk. Feel free to play with different ratios to find what works best for you!

COLD BREW TOWER METHOD

4oz (or 4 tbsp) coffee @ fine paper grind
4 ¼ cups (2 cups cold water, 2 ¼ cups ice)
30 drips/min. for ~3hrs
Grind coffee and place in glass carafe. Even out the coffee bed and place round paper filter on top. Set this in the second tier, fitted with the glass spiral. Place desired container on the bottom tier. Make sure the nozzle is closed on the top glass vessel. Pour the water and ice into the top glass vessel. Adjust nozzle to approximately 30 drips per minute and allow water to drip through until the top vessel is empty.