Recipe for hand-brewed iced coffee
The coffee dosage is the same as for hot coffee, The difference here is that you replace some water with ice.
So if we take a small Kalita brew (250 g) as our starting point, the recipe is as follows:
- 15 g of coffee
- 100 g is
- 150 g water
Rinse filter as usual, pour in the coffee. Add 100 g of ice to the jug. The important thing when making iced coffee is to cool the coffee immediately, so brew it directly over ice instead of adding the ice afterwards. Brew as normal, but keep the water level slightly lower than usual. Pour up to 150 g of water.
Serve the finished brew over new ice cubes, as the ice cubes in the jug will have melted away by the end of the brewing time.
Making iced coffee on funnels? See here
Which coffee should you choose?
It's a matter of taste what kind of coffee tastes best as an iced drink - try it out. Coffee from Etiopia and Kenya is particularly well suited to black iced coffee, while coffee from Central America and South America is excellent in iced drinks together with milk. See our entire coffee range here.
