Iced Coffee
Open in appJapanese iced coffee method adapted for the Chemex. Brew hot over ice for maximum aroma retention.
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Parameters
- 35 g
- Coffee
- 350 g
- Water
- 1:10
- Ratio
- 96 °C
- Temp
- 5 medium
- Grind
- 200 g
- Ice
- 3:00
- Total
- ~550 ml
- Yield
Method
3:00 · total-
Bloom 1 / 40:00
Bloom with 70g.
+70g→ 70g Spiral 10s -
Pour 2 / 40:40
Pour to 200g.
+130g→ 200g Spiral 25s -
Pour 3 / 41:20
Pour to 350g. Let draw down onto ice.
+150g→ 350g Spiral 25s -
Done 4 / 43:00
Stir and serve over fresh ice.
Notes
Original source
Recipe by Chemex, published at chemexcoffeemaker.com.
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Definitions, ratios and protocols behind this recipe.
- Chemex The Chemex is mostly known for its hourglass silhouette, but its real signature is the paper. Chemex bonded filters are 20–30% thicker than standard pour-over papers — they trap more oils, more fines, and slow flow noticeably. The brewer is a vessel; the filter does the work.
- Processing Coffee grows as a cherry. The bean you brew is the seed. Processing is everything that happens between picking the cherry and getting a dry green bean ready to ship — and it's the second-biggest flavor decision after origin. Two coffees from the same farm processed differently will taste like two coffees.