Iced Coffee
Japanese iced coffee method adapted for the Chemex. Brew hot over ice for maximum aroma retention.
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- Coffee
- 35 g
- Water
- 350 g
- Ratio
- 1:10
- Temp
- 96 °C
- Grind
- 5 medium
- Ice
- 200 g
- Total
- 3:00
- Servings
- 2
Method
-
0:00Bloom
Place 200g ice in Chemex. Bloom with 70g.
+70g 10s circular -
0:40Pour
Pour to 200g.
+200g 25s circular -
1:20Pour
Pour to 350g. Let draw down onto ice.
+350g 25s circular -
3:00Done
Stir and serve over fresh ice.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Place 200g of ice in the Chemex before brewing. The coffee brews directly onto the ice.
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The log.
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100g
+50g Add water