Iced Coffee
Japanese iced coffee method adapted for the Chemex. Brew hot over ice for maximum aroma retention.
- Citric
- Fruity
- Light-bodied
- Light roast
- Medium roast
- Standard
- Beginner
- Total
- 3:00
- Ratio
- 1:10
- Coffee
- 35 g
- Temp
- 96 °C
The Iced Coffee recipe by Chemex for the Chemex 6 Cup uses 35 g of coffee and 350 g of water (1:10 ratio), at 96°C, with a target brew time of 3:00.
Parameters
- 35 g
- Coffee
- 350 g
- Water
- 1:10
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 200 g
- Ice
- 3:00
- Total
- 2
- Servings
Method
-
0:00Bloom
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.
Notes
More Chemex 6 Cup recipes
-
6-Cup Concentrate
1:9.1by Chemex
- Sweet
- Caramel
Total 4:00 Temp 96°C -
Light Roast 6-Cup
1:16.3by Chemex
- Floral
- Citric
Total 4:30 Temp 97°C -
Classic
1:16.7by Chemex
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Coffee Concentrate
1:10by Chemex
- Balanced
- Sweet
Total 4:00 Temp 96°C -
Dark Roast
1:17by Chemex
- Chocolate
- Nutty
Total 3:30 Temp 90°C
Other Chemex methods
More by Chemex
-
Batch Brew
1:16.1Chemex 10 Cup
- Balanced
- Sweet
Total 6:30 Temp 96°C -
Concentrate 10-Cup
1:10Chemex 10 Cup
- Sweet
- Caramel
Total 4:00 Temp 95°C -
Dark Roast Low-Temp
1:15Chemex 10 Cup
- Chocolate
- Nutty
Total 5:00 Temp 90°C -
Four Pour
1:13.5Chemex 10 Cup
- Sweet
- Caramel
Total 4:30 Temp 98°C -
Iced 10-Cup
1:10.8Chemex 10 Cup
- Citric
- Fruity
Total 5:00 Temp 96°C
Original source
Recipe by Chemex, published at chemexcoffeemaker.com.
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100g
+50g Add water