Summer Coffee Recipe! Flash-Chilled Pour Over
What you will need:
- 23 Grams of Coffee
- Scale & Timer
- Cup or Serving Vessel to Brew Into
- Brewing Device (such as a Hario V60 or Kalita Wave)
- Kettle (with a slow pouring spout) & 208 Degree Water
- Position your cup/serving vessel and brew device on your scale. Position your filter in the brew device (pro tip: fold the seam of your filter to create a better fit). Wet the filter using the hot water from your kettle (See Step 2 of our V60/Kalita Wave Recipe). Dump the hot water after filter is rinsed.
- Ready your timer, make sure your water is heated to 208 degrees, and add 120 grams of ice to your cup/serving vessel.
- Grind 23 grams of coffee to medium (#10 Mahlkonig Guatemala grinder) & dose the ground coffee into your brewer. Level the grounds with a gentle tap. Zero your scale with the cup/serving vessel, brewing device, and coffee positioned on top of the scale.
- Start your timer and begin your pre-infusion. Slowly add 50 grams of water into the center of the brew bed moving outward in a spiral. The goal is to evenly saturate all of the coffee while avoiding touching the sides of the filter with the water. Swirl the brewing device 3-4 times.
- At 45 seconds, using the same spiral pattern moving outward, slowly saturate the coffee with 60 grams of water. At 1:30, begin your next pour with another 60 grams of water. And again at 2:30, begin your final pour of 60 grams of water.
- End weight should be 230 grams (this is important to your end cup.) At 3:30-4:00 minutes be sure to remove the brewing device so no more coffee drips into the final cup. Add a couple more ice cubes to your beverage. Discard filter with spent grounds and rinse your brewing device and kettle. Serve & enjoy!