How to make Iced Coffee

Summer, summer, summertime. Time to sit back and unwind ⛱ The longest day of the year is here and so is the official start of summer. And since the good old southern Ontario Summer heat 🥵 has settled in to stay that means it’s Iced Coffee Season. 

If you, like us, enjoy a cold one (coffee that is) from time to time then don’t fret, we’ve got you covered with our DIY go-to cold coffee recipes and pairings to help you cool off on these hot days but without sacrificing that coffee fix. 

Our go-to Flash Brew Recipe
We love flash brew here, it's sweet, delicious, and because you are brewing with hot water over ice, it still carries a lot of the flavour character and complexity. Plus it’s super easy to make at home with a V60, some ice, and a decanter.  

Here's our go-to recipe ⬇️⁠

• Grind – medium coarse
• Brew Time – 3 mins
• Water Temp – 96℃
• Water to coffee ratio – 1g to 15.5g
• Recipe – 32g coffee : 200g ice in decanter / 300g water

This is how we brew it ⬇️

1. Rinse the filter with hot water and discard the rinse water (this helps it to sit snug while also removing any flavour of paper).
2. Fill the decanter with all of the ice.
3. Place the decanter on your scale and the brewer on the decanter. Add your coffee to the filter. Tare (clear) scale. 
4. Start your timer and slowly pour in 100g of 96℃ hot water to wet all the grinds, taking 20 seconds to do so (this is called “blooming”). Stir with a small wooden paddle or small spoon. Let bloom for 1 minute.
5. Slowly pour an additional 100g of water in a circular motion to reach 200g total. Wait 30 seconds after pouring for the slurry to draw down through the filter.
6. Finally, slowly pour an additional 100g of water in a circular motion to reach 300g total and let the coffee filter through.

NOTE: Aim for a finish time between 2.5 to 3 mins then pour into your ice-filled mug.

Go-to flash brew favourites

Our go-to Cold Brew Recipe
Cold brew is a whole different beast, because you are brewing in cold water it creates a different style of coffee altogether—one that is usually much heavier in texture, super low in acidity and just chocolatey sweet vibes for days. Our recipe creates a concentrate that you can easily dilute to make a milky ice drink, iced coffee, or add into any summer favourites you can dream up.  

Here's our go-to recipe ⬇️⁠

• Grind – medium coarse
• Brew Time – 15 to 24 hours (overnight)
• Water Temp – 20℃
• Water to coffee ratio – 1g to 11.2g
• Recipe – 90g coffee : 1000g filtered cold water

This is how we brew it ⬇️

1. Grind 90g of coffee on a medium-coarse setting.
2. Add the coffee to the mason jar or container. Place on scale. Tare and fill with 1 litre of cold or room temperature water. (try and get this as full as possible with little to no head space)
3. Add the lid and turn the jar over or stir a few times to mix. Place the jar in the fridge. Mix again halfway.
4. After 24 hours brewing, pour through the cheesecloth or coffee filter for cleaner results. Place 3 or more layers of cheesecloth in a strainer and the strain.  
5. Done! Store in the fridge for 3 days. Dilute with ice and water to taste or add to your favourite drink.
   

Go-to Cold Brew Favourites